Traditional method for cooking pimientos

Rinse the peppers and drain off excess water.

In a medium size frying pan sprinkle coarse or rock salt and pour enough vegetable oil to generously cover the bottom of the frying pan. Bring oil to the boil.

When oil starts to sizzle throw all the peppers in and cover, take off heat and gently shake pan. Return to heat and turn down.

After two or three minutes the peppers will be soft and begin to blister.

Remove and drain on a sheet of kitchen towel.

Place in the centre of a plate surrounded by cold meat and chunks of cheese. Sprinkle with coarse or rock salt.

Eat, share and enjoy the secret spice of our peppers.

Serving suggestions

Baked Pimientos de padron

	Step 1 Wash, remove the stalk and cut in half . Remove the seeds.
Step 2 Stuff with your favourite cheese. We like cheddar, stilton and garlic and nettle. But most cheeses will be fine. The cheese will help moderate the spicy taste. Drizzle some oil over and place in warm oven for 15 minutes or so to roast.
	Step 3 Eat and enjoy!!