This recipe was created for use with the Stovetop Smoker. It can be adapted to any other smoker you may have making sure you adjust the cooking time for your smoker. See serving suggestions below.
Traditional Spanish Tapas bar fare; small padron peppers are lightly fried in olive oil and sprinkled with sea salt.
From chef Alice Waters - Alice Waters and the Cooks of Chez Panisse, 1996, HarperCollins"
A simple version of this Mexican street vendor favorite made with fresh corn kernels, epazote and jalapeno chiles.
Boursin Cheese is added to sour cream, olive oil and fresh lime juice to make a flavorful dip for fresh vegetables.