Padron Peppers with Garlic Tarragon Aioli

I was inspired to make this dish after Deb and I went to happy hour at the Cask & Schooner last week and had some of these little guys.  Padron peppers are wonderful mild tasting peppers, enjoy with a lovely aioli which is simple to make.

Recipe:

2 big handfuls of padron peppers from the farmers market Sweet Earth Farms
3 cloves garlic, finely chopped
1 sprig fresh tarragon, leaves picked & chopped
1 egg
Juice from 1/2 a lemon
1/2 t sea salt
2 turns of fresh ground black pepper (a pinch)
1/2 cup extra virgin olive oil

This makes enough to fill two ramekins.

Toss the peppers with a little bit of olive oil, and lay them out on a baking sheet in one layer, then pop them into a hot 400* oven for about 20 minutes or until soft and starting to burn.

You can make the aioli in a food processor if you like, I prefer to make it by hand.  Place all the ingredients in a stainless steel bowl except the olive oil and whisk.  When everything is mixed up start drizzling in the olive oil very very slowly whisking as you go, if you go to fast the sauce will break.

Keep doing this until all the oil is gone, taking your time don't rush it you can always stop pouring in the oil and just whisk for a bit.

It's great if you have a helper to pour the olive oil, but if you don't just roll up a towel and make a little nest for the bowl so you can both hands free and the bowl won't be flying all over the place.

Use just like you would mayonnaise, it's wonderful on sandwiches.

Bon Appetit!  Chef Hobbes