This has been an ongoing process for me.
Frying the Pimento de Padron in the traditional way is a wonderful way to eat this chile. But I have grown way more than I can eat. Some have gotten quite large and turned red and hot. So I says what to do, lets dry some and make use of them some how.
I did just that, as in my last post you can see that I did dry and smoke them. But now have made chile flakes, they really good sprinkled on most everything. I will be using them when making sausage as I do like spicy sausage. This has been one fun Chile and good eats.
Pimento de Padron Chile Flakes: