The season for pardon peppers usually ranges from late summer through early fall, but this year it seems like we've been lucky to have them in local stores through late October. These peppers originally come from Spain and are lovingly referred to as 'roulette' peppers because typically one in a dozen is fairly spicy. When they aren't spicy though, they are delicate, sweet, and nutty.
I've had these every other week pretty much since the season started and was in heaven when I saw these (probably the last bunch for the year) in a local supermarket. The easiest way to prepare them is heat some high quality olive oil in a pan over medium high heat, throw them in and cook until blistered all over, sprinkle with a nice coarse sea salt, and serve. They take about 5-10 minutes and little to no prep, so if you're ever having guests they make an excellent and eye catching appetizer.
I could probably eat a whole pound by myself, but they are definitely way more fun to share because every once in a while someone will get a spicy one and there is no definitive way to tell which ones are spicy and which aren't.
Next season if you're strolling through the farmers market and you see some of these peppers, I cannot recommend them enough. Grab a pound and go for it, I promise you'll love them!
What is your favorite seasonal vegetable?