Do you remember when I made arepas with pardon peppers? Those li’l roasted chiles on the side of the dish really stole the show. If you haven’t tried pardon peppers I highly recommend you get your hands on some. They are traditionally served in Spain, and are becoming popular in California. They have a thin skin, which makes them perfect for roasting. They are mild to medium-hot but have a mellow sweet hint.
These babies melt in your mouth and accompany any meal. The idea of this recipe is to give the pardon peppers a heightened taste of smokiness by steaming them in a bath of butter and soy sauce. If you like adding spice to your meals, try making these to give your meal that little extra bite. And if you can’t find pardon peppers, substitute with jalapeños.
Do you want to try some Pardon Chiles? You can order them over at Melissa’s Produce, roast and freeze them. Anytime you want a bit of heat to your meal defrost a few and make chiles toreados. You will love them.
Chiles Toreados (Padron Peppers with Soy Sauce)
- 10 padron peppers
- 2 tablespoon soy sauce
- 1 tablespoon butter
- Sea salt for sprinkling
- Add butter to a hot frying pan, when the butter has melted add the peppers and drizzle with soy sauce.
- Cook and stir the peppers until the skin is brown and blistered.
- Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.
- If you cannot find padron peppers, use jalapenos!
Gracias Melissa’s Produce for this lovely gift. I was not compensated for this post. All opinions shared about this product are my own.