Hot
Peppers

Padron / Jalapeño / Lemon

 

 Junk’s Jam:

Serves 2

Hey!

Buy loads! even if you don't do this recipe in its entirety. Just fry them up, add loads of salt and lemon juice. Get a beer, get your mates, and enjoy! 

Padron Peppers, a strange addition to a Junk food website, it’s not really junk food. They are fried in Oil, but all in all, they’re quite healthy. But, there is just something Junky about them, don’t you think?

You always eat way more than you need, never 4 or 5, it’s usually 10 or 15. You can just keep on eating the little fuckers! Slightly Spicy, really Salty, great with Beer or Wine! An all round great snack. Hope you enjoy this version! 

Equipment…

>Blender

The Recipe

Stage #1
>The Prep

Padron Peppers

1kg Padron Peppers
20g Ginger
4 Cloves Garlic
2 Green Bird’s Eye Chilli
1 Red Onion

Zest of 1 Lemon
20g Coriander
Maldon Sea Salt
Vegetable Oil

  • Grate the Ginger, Garlic and Lemon Zest. Slice the Chillis and Red Onion. Roughly chop the Coriander.

 
 

Pickled Jalapeños

8 Jalapeños
150g White Wine Vinegar
50g Mirin
150g Sugar
100g Water
10g Coriander seeds
10g Cumin Seeds
10ml Lemon Juice

  • Slice the Jalapeños at an angle, reasonably thick as you still want to have a decent bite!

  • Toast off the Coriander and Cumin Seeds in a pan.

  • Add all of the other ingredients to your pan, stir and bring to the boil. Once boiling, take off the heat and leave to cool.

  • Strain the liquid over the Jalapeños and leave to pickle for at least 5 hours.

 
 

Miso & Lemon Mayo

1 Egg
1 Egg Yolk
50g Red Miso Paste
1 Lemon zest
10g Coriander
15g White Wine Vinegar
15g Dijon Mustard
550g Vegetable Oil
10g Soy Sauce

Table Salt
Lemon Juice

  • Place everything apart from the Oil into a blender and mix on a low speed until smooth.

  • Increase the speed to medium and very slowly pour in the Oil until the mixture becomes thick and mayonnaise like.

  • Adjust the seasoning to your taste with Salt and Lemon Juice.

Stage #2
>cook it baby!

 

  • Place a frying pan onto a medium heat, add some Oil and throw in the Garlic, Chilli, Ginger and Onion. Fry on a medium heat until everything is soft and fragrant.

  • Turn the heat up high and add a little bit more Oil. Add the Peppers to the pan - toss and turn them constantly. The Peppers will be done when they’re slightly puffy and hopefully a bit charred.

  • Empty the pan onto kitchen paper and season generously with Maldon Salt, chopped Coriander and Lemon Zest.

Stage #3
>Assemble