Pimientos de Padrón with Chermoula
Almost all Pimientos peppers are mild, sweet, nutty, and only very occasionally spicy. Pair them with our chermoula herb oil to make a delicious appetizer or side dish.
Chermoula recipes vary widely by region, so don’t be afraid to experiment with different seasonings.
- 1 cup olive oil
- 1 Tbs ground cumin
- 1 Tbs ground coriander seeds
- 1 shallot - very finely chopped
- 1 clove of garlic - minced
- 1 red chilli - deseeded & finely chopped
- Zest of 1 lemon
- Juice of one lemon
- ½ cup fresh parsley - finely chopped
- Sea salt & black pepper
PimIENTOS De PADRON
Mix all ingredients together in a bowl and set aside.
Refrigerated and in an airtight container this infused oil will last up to 2 weeks.
Heat a grill or cast iron skillet to a high heat.
Place peppers in a medium bowl, add a tablespoon of in Chermoula infused herb oil (just the oil not the herbs), and toss so the peppers thoroughly coated.
Place peppers on grill or in a cast iron skillet and sear 2 minutes each side.
Drizzle them with the Chermoula herb oil and add finish with sea salt.