Padrón Peppers with Tomato, Onion & Roasted Garlic Butter

Serves: 4

side spanish vegetarian

Ingredients

  • 0.5 red onion, cut into wedges (pole to pole)
  • 1 large yellow heirloom tomato, cut into large chunks
  • 8-12 padrón peppers (or banana peppers)
  • Olive oil
  • Salt
  • Black pepper
  • Crushed juniper berries (optional)
  • Good bread for serving

Roasted Garlic Butter

  • 1 head garlic
  • 2 sticks salted butter, softened
  • small handful fresh parsley (optional: tarragon + sautéed shallots)
  • Black pepper + crushed juniper berries
  • small pinch salt (if butter is unsalted)

Instructions

Roasted Garlic Butter

  1. Slice garlic head horizontally, drizzle with oil, wrap in foil, and roast at 180–200°C (350–400°F) for ~30 min.
  2. Squeeze out cloves and mix with softened butter, herbs, and seasoning.
  3. Whip until smooth and chill.

Main Dish

  1. Heat olive oil in a large pan over high heat.
  2. Add onion wedges and sauté ~1 minute.
  3. Add padrón peppers and cook to blister, seasoning with salt, pepper, and juniper.
  4. Add tomato chunks and cook ~1 minute—just to warm, not break down.
  5. Remove from heat and stir in a spoonful of roasted garlic butter to melt into the juices.
  6. Serve immediately with bread.