A déguster avec une bonne sangria… mais avec modération !. When the oil is hot, grab a handful of peppers and throw them into. pues, vale, no funciona. Check out the boxes of bright green organic padrón peppers ($7 a pint), which is the variety they sizzle in olive oil and sea salt in Northern Spain; the peppers are plumper, meatier and fruitier. Gypsy Peppers: 9th Preferanble Padron Peppers SubstitutesOur hot pepper list breaks down the overall basic flavor of each chili pepper, using a common glossary of terms: sweet, fruity, citrusy, tropical, smoky, earthy, crisp, floral, nutty, bright, grassy, salty, peppery (as in black peppery), and tangy. The hidden gem. First, heat the oil in a medium skillet to medium-high heat. Blister the Padron peppers: Using tongs, add the peppers to the hot skillet and allow them to sear on all sides turning occasionally. Heat olive oil in a large frying pan (high heat) 4 tablespoons extra virgin olive oil. Place sectioned peppers cut side down directly on the grate, cover the grill and cook for 2 to 3 minutes, until the edges are lightly charred. Some are hot, and some are not! Grown from true Padrón pepper seeds from Spain. Make sure the pan is large enough to fit all the peppers in a single layer. On average, they are 2-4 inches long (5-10 cm), while a mature Padron pepper plant may get up to 2 meters high. Rinse the fresh padron peppers well under cold running tap water and let them drain well. As they say: “Padrón peppers, some are hot, and others are not”. Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers. Place the peppers in a single layer. Sa préparation est facile et rapide. Method. Products. green peppers that look like your large chilli peppers, but you just can't tell. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. These are small-sized peppers (between 5 and 10 cm) and are olive-green to yellowish-green in colour. Prep Time: 5 minutes. Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers. What Are Padrón Peppers? Members of the Capsicum genus, Padrón peppers are bright green to yellow-green (and sometimes red), 2 to 4 inches (5 to 10 cm) long with a thin skin. About 15,000 kg of peppers are grown in Padrón each year (mostly in the valley of the parish of Herbón) between June and September. Pemento de Herbón are the Capsicum annuun L. Once brown and blistered, remove from the pan, place in your serving plate or bowl and sprinkle. Por último se desplegará una ventana en la que deberás ingresar tu RUT y clave única. Heat the oven to 180°C (350°F). Padrón peppers are typically eaten fried, and are often served as a tapa (small dish) in Spanish. Stuffed. Add garlic and cook until fragrant, about 30 seconds. Blister the Padron peppers: Using tongs, add the peppers to the hot skillet and allow them to sear on all sides turning occasionally. The complimentary olives and toast with butter spread is perfect. Peppers. ) Drain on a paper towel or serve over slices of crisp baguette to absorb the excess oil. In May there is the festival of "San Juan del Rayo". Padron peppers are generally milder, so you could go straight pepper sauce if you would like. Add H-E-B Fresh Diced 3 Color Bell Peppers - Single Serve to list. This variety is also often called as Finger Hot Indian Pepper. Use a heating pad to ensure good germination rates. 50 £3. Transfer mixture to a large bowl. Take each pepper and clip off the stem. Every time I go to Spain I eat this popular tapa called Peppers al Padrón, “Pimientos del Padrón” in Spanish. 3276 | Web Development by Sleepless Media. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. This will ensure that the replacement is suitable for the intended dish while maintaining the desired taste and characteristics. Pimientos de Padrón. It’s a fairly small, five-to-10-centimetre-long, wrinkly looking, finger-shaped chili pepper that originates in Japan. With a bird’s beak or pairing knive remove the seeds and membrane inside of the peppers. All you have to do to cook the peppers is heat the oil in a frying pan. Step 1: Add the onion and oil to a large pan. Sprinkle with salt (you can also add the salt after baking) and bake them until lightly roasted for about 15-20 minutes. Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste. Entweder Du benutzt dazu eine Grillpfanne * oder kleine Aluminiumschalen *. Step 3: Pour in the diced tomatoes and add the salt and seasonings. Cook it in batches if you need to. Use them in commercial designs under lifetime, perpetual & worldwide rights. Instructions. The 1926 Serie are well-decorated with the Serie 9 given a stunning 97 rating by Cigar Aficionado. SpainGourmetour (1985-2012) Wine. Although you can store bell peppers whole, it might be easier for you to store them when they’re diced up. Cook and stir the peppers until the skin is brown and blistered. Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender;. JOHN HART, STATE JOURNAL. Padron pepper fruits are also hotter a t the end of the season, in Septem ber–October. Barbara2303 New Member. Transfer the peppers into a bowl and sprinkle over a few pinches of flakey salt. Shishitos have a grassy-sweet taste. The peppers are from El Padrón, a town in the northwest region of Galicia. COMPARTIR PIN CORREO ELECTRÓNICO. Padron Organic Padron Pepper Seed. Padrón ( Galician pronunciation: [paˈðɾoŋ]) is a concello ( Galician for municipality) in the Province of A Coruña, in Galicia ( Spain) within the comarca of O Sar. As this mixture is the one that will preserve the peppers, we must add a touch of flavor to our liking. . They seem to be increasingly available in UK supermarkets, so I’ve recently begun cooking them at home, too. Heirloom. To avoid breaking the cuticle, we must do it over low heat. Remove from the oil and season with salt and lemon juice. Drizzle a small amount of olive oil in the bottom of a 9 x13 baking dish. Toss the peppers in a bowl with a drizzle of olive oil to coat them evenly. Padrón and its peppers. The peppers should be soft and slightly charred. When the air above the oil. Season the chops on both sides then pop in the pan and cook for 3-4 mins on one side until golden. Prepare a hot fire in a grill. Transfer the peppers to a serving plate and season with some sea salt. Happy Boy has grown organic produce for more than a decade. Entweder Du benutzt dazu eine Grillpfanne * oder kleine Aluminiumschalen *. These small, green peppers are typically harvested when they are still young and tender. No tapas platter is complete without Patatas bravas. Return heat to high and bring mixture to a rolling boil. Rare and exotic Spanish Padrón peppers are only in season for a few weeks but it's worth scooping some of them up to enjoy their fascinating genetic oddity — only one out of every dozen or so peppers is spicy! Serve these pan-fried beauties alongside some garlic mayonnaise or. Stir in the diced tomatoes, black beans, and corn, put the lid on, bring to a boil, reduce to a simmer, and let it cook for 3-4 minutes. Bake in a preheated oven at 360ºF (180ºC) for 10 minutes or until the padron peppers look charred. You can use them as you would any other pickled chili – on sandwiches, pizzas, and salad toppings. Cook Time: 5 minutes. Are padrón and shishito peppers the Same. In conclusion, padron and shishito peppers have different tastes. 1 pound Padrón or shishito peppers. BBQ Chicken. Una vez que estés en el sitio, deberás marcar la opción vehículos y luego “certificado de inscripción (padrón)”. Picked small, then quickly sizzled in fruity olive oil, Padron peppers are among the most delicious and traditional "Tapas" appetizers in Spain. Remove the peppers from the pan, place on a. Add the peppers in a single layer and cook them, stirring frequently, until the skins are blistered and starting to brown. Oil the peppers: Place the peppers in a mixing bowl. . They are served in most tapa bars and restaurants in the region, and it's recommended to have a glass of beer, wine, or cider nearby - in case you eat a few of the spicy ones. 2 lb ; 3 – 4 Tbsp Olive oil; Flaky Salt to taste ; Instructions. The first is that the peppers should be frozen whole, not diced or shredded. The climate of the Cantabrian and Atlantic coast here eliminated the super hot heat from the American pepper over the years. Set a skillet over medium-high heat; add olive oil. They have a deep red colour and a rather tough skin. Turn them over and cook for a further 2-3 mins. Tip the agave syrup, 50ml water and the peppers into a blender and blitz until well-combined. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. They were imported into Spain in the 16th century. Piquillo. Toss over the heat until the outer skin is blistered. Drain. Once it reaches a boil, remove from heat and. You can plant them in the spring through late summer. Peppers: Use fresh padrón peppers. R 89,40. Imagen de remcoos culiflowers en Pixabay. Cook them for 5 minutes on high heat until the outsides are. Cuisine Spanish. They need warm conditions and full sun to grow. Ranked #1,665 of 13,947 Restaurants in Madrid. First, you fry them in olive oil until the skin starts to blister. Instructions. When you’re dicing the peppers up, it’s going to be imperative to. Padron peppers, also known as Pimientos de Padron, are a traditional Spanish pepper variety that has gained popularity in recent years. 1 tablespoon high-heat oil such as sesame. Roughly chop the tomatoes, onion, chiles, and cilantro. 21. Preparation. Opened in October of 2007, El Patron has always strived to offer people living/visiting Orlando a Mexican. Typically sautéed in olive oil with a little sea salt. 2. 60 £4. Transfer the grilled peppers to a serving plate and sprinkle with sea salt. Drop in the Padrón peppers, and cook, stirring occasionally, until they pucker and wilt a little, with dark blisters on the skin. Written by John Graham. Enjoy as part of a larger array of tapas dishes, or alone with an ice. Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time) Add ½ teaspoon salt. Salt to taste. Halve the tomatillos and Padrón peppers. Preheat a gas or charcoal grill to a high temperature. Warm extra virgin olive oil in a large cast iron skillet over medium-high heat. Once cooked place the padron peppers onto a serving plate and sprinkle generously with Maldon salt before serving. Bag Up and Freeze: You can then remove the tray from the freezer and tip the frozen slices into a bag and return them to the freezer. 20,000 – 30,000 Scoville Units. Jwala is the most popular hot pepper grown and used in various spicy foods in India. Padrón Peppers Written by John Graham. Fill a large skillet with oil to a depth of 1⁄4 inch. El Mercado Phaisingto. Some are hot, and some are not! Grown from true Padrón pepper seeds from Spain. Transfer the peppers to a serving plate and season with some sea salt. They have an elongated shape. Cook for about 6 minutes, stopping to shake the basket halfway. They will do best with plenty of compost added before planting. 2 Add the salami, tomatoes, sliced shallot. Padron Stock Photos and Images. Hungarian pimento. Half the Padròn peppers and remove their seeds. Este documento incluyecon la firma original de ambos progenitores, conforme están de acuerdo en la inscripción, acompañada de. Season with sea salt. Instructions. I have eaten so many of these that I am bracing myself for the (now highly statistically probable. The peppers will typically be ready to harvest in 60-90 days, depending on the growing conditions. Sauté whole in olive oil with a little sea salt. Sizzled in olive oil and sprinkled with sea salt, they have a delicious flavor and most are mild. Heat a heavy skillet over high heat until almost smoking. ca. Add peppers, covering the pan with the splatter screen, turning occasionally, until they begin to blister on all sides, about 4-5 minutes. Fry for 5 minutes or until their skins start browning. Reactions: JennyH94. They. Their flavor is quite sweet with a little bit of a spicy bite. Step 4. Alternatively, on the stovetop heat 1 tbsp olive oil in a large heavy bottom or cast iron skillet over high heat until the oil. Honig dazugeben und alles kurz schwenken, bis sich der Honig aufgelöst hat. Heat the skillet: Place a large skillet under the broiler or on the stovetop over high heat to warm. Padrón. Heat a bit of olive oil in a large skillet over high heat. Place a large frying pan over a high heat and add the olive oil. Place a cast-iron skillet or other frying pan over high heat to warm and then reduce to medium heat when adding the peppers. When looking for a padron pepper substitute, it’s important to consider factors such as flavor, heat level, and texture. ) Drain on a paper towel or serve over slices of crisp baguette to absorb the excess oil. Once pan is hot enough that a splash of water will dance on pan, add peppers. 3. Power on your dehydrator and raise the temperatures to 135 to 140 degrees Fahrenheit (57 to 60 degrees Celsius). Be sure to stir them midway so you get both sides roasted the same amount. Real Canadian Superstore Supermarket | Grocery shop online or instore. Behold the simplicity and beauty of Spanish Padrón PeppersA sweet pepper has a Scoville rating of zero – no heat at all. Method. Size - 1 pound (about 50 peppers) Pimientos de Padrón are amazingly tasty, tiny fresh peppers originally from Galicia in northwest Spain. 1 tsp black peppercorns. sizzling prawns ans heaps of garlic, extraordinary small green padron peppers pan fried and then dusted with light salt - a taste sensation, some spicy meatballs and other sweet. 60 £3. (Larger peppers take longer. 1. Download Padrón Peppers stock photos. It’s a classic tapas that started in Spain and has spread around the world. Sprinkle with flaky sea salt and serve. Stuffing Padrón peppers with cheese is another delightful recipe. Stir and continue to cook until the peppers are browned on all. Tel. Padrón is a charming village known for its namesake peppers, the Camino de Santiago, and as the home of Rosalía de Castro. Today over 3000 pounds of these peppers (also called Pimentos de Hebron) are produced each year in areas around the Padron municipality. Sprinkle with large flaky salt crystals. RF 2J60JRR – Raw Padron peppers, also called Herbon peppers, in a wooden bowl. Local farmers have faced serious problems due to competition with producers from elsewhere commercialising peppers as ‘Padron’. Make sure you have some kind of weight to keep the peppers under the brine as they tend to float. Usually not kill-taste-buds hot. The Anaheim’s Scoville heat range runs from 500 – 2,500, nearing the heat of a very mild jalapeño pepper. As a result, they are both entertaining and delicious when paired with a variety of dishes. They come from Padrón municipality of the Galicia region in Northwestern Spain, hence their name, Pimientos de Padrón or Peppers from Padrón. To stop the oil from splashing, you can put a splatter screen over the top of your pan. Pimientos de padrón (depending the number of eaters, between 400 grams and 1 kilogram) Sea salt. Heat vegetable oil in a large skillet over medium-high heat. They are most popularly eaten pan-fried with olive oil and coarse sea salt. July has the "Santiaguino del Monte" pilgrimage. May 25, 2023 #12 The good news is that frozen Padron peppers are available all year round in Spain. Step 1 – Wash and pat dry the Padron peppers. Cigars International; CigarFU; Make Me An Offer; Joe Cigar;. oregano, and 5 quarts water to a boil. und ein wenig Zitronensaft. Select from conventional and organic hot pepper seeds. Jalapenos will come in at anywhere between 2,500 and 5,000 units. To stop the oil from splashing, you can put a splatter screen over the top of your pan. NLS. In a small cast iron skillet heat the oil on medium heat, wait a minute for it to get hot. Served with fresh lime and a side of roasted salsa verde. Step 1: Add the onion and oil to a large pan. The hammer, affectionately called “el martillito” by Jose Orlando, became a symbol for both Jose Orlando’s struggles as well. Try this at your own risk! Ingredients: Enough peppers to almost fill a quart jar. "A food intolerance is often mislabeled as a food allergy," notes Dr. DO & IGP. Flip and cook about 10 minutes longer, repositioning the peppers as needed so that the outer skin is evenly charred. "A food intolerance or a food sensitivity occurs when a person has difficulty digesting. Instructions. Remove the peppers with tongs and. For preparing this traditional Padrón peppers recipe, just heat some olive oil in a cast iron skillet or frying pan and add the washed peppers. Preheat the oven to 200°C. The brand was created with a mission to "capture. Pimientos De Padron: Pimientos de Padrón is a Spanish dish of fried peppers with sea salt. Padron peppers are small green pepper. Heat the pan, heat the fat, add the peppers, and allow to cook, turning frequently to avoid burning. The flesh is not quite as crisp as a bell pepper but has definite appeal. Heat a saute pan over medium-low heat. Shishitos have a gentle flavor that pairs with different dishes. Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers. Add the peppers in a single layer and let the peppers cook. They got the name from the municipality of Padrón in the province of La Coruña in Galicia, Spain, where they are from. Heat a good glug of olive oil over high heat in a frying pan. With a uniquely sweet, almost asparagus-like flavour and a generous sprinkle of salt, Pimientos de Padrón are as. Cook them for 5 minutes on high heat until the outsides are charred, stir frequently, lower the heat to medium. Ladle jam into 7 sterilized, 8-oz. However, if we are planting the padrón peppers ourselves, we may not be able to cope with that much. . Buy 3 bags, save 5%. Keep stirring them for about 5/7 minutes to high heat. Pisto by José. Angela's tapas – prawns, cod fritters, clams, padron peppers and chorizo by Angela Hartnett. Instructions. Brush with olive oil and grill for 2 to 3 minutes per side or until the peppers are charred. Completá cada casillero del formulario: Documento: Tu número de DNI, sin puntos. 50 £3. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. 3. Once it reaches a boil, remove from heat. Add the olive oil in a large cast iron pan over high heat. One of my favorites also, but a little scary if you’re a nervous cook. Pour a spoonful of olive oil in a non-stick pan and place over a medium heat. Cooking the Padron peppers. Padron peppers are unique as individual peppers have different sizes. 1 or 2 large potatoes per person peeled and cut into fries (or a serving of frozen french fries per person) 3 or 4 Padron peppers per person washed (2 jalapeños per person is a good substitute) oil if frying. If you've ever tried a habanero pepper, you know it carries some serious heat. Add to cart. Your choice of protein. Knoblauch mit einem Messer zerdrücken. Fry the peppers for 3 to 5 minutes or so, until all peppers are blistered. Heat the oil in a skillet set over medium-high heat. £4. Estoy intendando traducir "Algunos pica, y otros no". The. The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. Remove from the oil and season with salt and red pepper flakes. Step 2: Add the meat and vegetables and cook until the meat is browned. I had been saying from day one that when we reached Padron, Spain, I wanted to sit down and relax with a pitcher of Sangria and a plate of roasted Padron peppers. The peppers may be brined, or fried whole in olive oil and lightly salted (a Spanish Tapas bar favorite). This region is also known for its frequent rain, mild temperatures, and green landscapes. Dig holes 1 1/2 feet apart. Aside from its intense flavour, a peculiarity of the Padron pepper is that only some fruits are spicy. Pimientos De Padron: Pimientos de Padrón is a Spanish dish of fried peppers with sea salt. Place. Directions. Shishito peppers and padron peppers are very similar. While about 1 in 10 shishito peppers will be spicy, about 2 in every 10 padron peppers will be. One option to consider is the Shishito pepper. Once the oil shimmers, add the padron peppers and let them saute until they are blistered on both sides. 1 Faculty of Sciences,. Peppers have shallow roots and appreciate frequent light watering. A Scoville heat rating of 500 to 2,500 is assigned to the mildest peppers, while a Scoville heat rating of 2,500 to 5,000 is assigned to the hottest peppers. Step 1 – Wash and pat dry the Padron peppers. Transfer to baking mold (if possible in only one layer). Bring water, 500 milliliters of vinegar, two tablespoons of sugar, a pinch of salt and a splash of oil to boil in a pot. Other Italian sweet pepper uses include their ability to stew well, remain firm. Combine all ingredients for the Lemon Aioli in a small bowl. The reason is that small percentage (around 10-20%) of peppers which can’t be identified – despite all the unproven theories – and are very hot in the mouth. Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. 2. Frozen Padron peppers will be Flavored and will have less of the bitterness that can come from chopped or diced versions. [2] [3] Characteristics Padrón peppers are small, about 2 inches (5 cm) long and have an elongated shape. (Large) Quick view. Easy. Slice them down the middle and put a small block of cheese inside the peppers. A déguster avec une bonne sangria… mais avec modération !. If you want to go down the fermenting route, take. Less oil means more turning! But the peppers are more digestible! 5. 50ml white wine small bunch curly parsley, chopped 15g butter 1 Heat a large frying pan until hot, then drizzle in the oil. These unique peppers have been widely. Add the oil to and oven-proof dish. 2/5 (6 Reviews)Pepper - Padron - Capiscum annuum. Almost immediately, add the pepper so it gets. 150g of Tetilla cheese. These bell peppers are green-colored with smooth and shiny skin and mellow aroma. For the past 40 years, since 1979 on the first weekend of August, the small Galician village of Herbón honors the regionally grown Padron pepper at the. It’s important they are completely dry when they hit the pan, otherwise they. You will find these throughout Spain, but they originated in the northwestern region. Calabrian peppers, originating from Calabria, Italy, are of the most popular peppers in Southern Italy. Instructions. Step 2 – Add the peppers to a bowl and add 3 tbsp of olive oil, coating them well. Enchilada Dinner $7. Wondering what ingredients you need to make these Pedrón peppers? Here's the three key ingredients. Spain. Shishito. Ideas for +12 Variations. Heat one tablespoon of olive oil in a frying pan and add the padron peppers seasoned with salt and smoked paprika to the pan. July 2022. What do Padron Peppers Taste Like? Depending on the way they are grown, you may get quite a kick to your bite, up to around 2000 Scovilles (heading towards jalapeno level), but the milder. Pimientos de Padrón or Padron Peppers in English are a small green mild pepper that originate from the Padrón region of Galicia in North-western Spain, bordering Portugal to the north. Step 2 – Add the peppers to a bowl and add 3 tbsp of olive oil, coating them well. The peppers are small and have a mild flavor. Once the oil has heated, carefully ease in the. Padrons biggest festival is held on Easter Sunday and the Sunday there after and is called "Pascuilla". Add peppers and fry for around 5 minutes turning peppers occasionally whilst cooking. Once shimmering hot, tip in the padron peppers and cook for 3-5 minutes, tossing regularly, until blistered all over. Step 3: Pour in the diced tomatoes and add the salt and seasonings. No forks required! Grab them by the stem and if you are brave, eat everything but the stem itself! . 643. ½ tsp red pepper flakes. Optional * Squeeze 1 wedge Lemon over the top. In fact, for all its unique flavor, Japanese food has very little heat at all. Make the Blistered Padrón Peppers: Heat a heavy skillet (cast iron would be ideal) over high heat. Sizzled in olive oil and sprinkled with sea salt, they have a delicious flavor and most are mild. Heat up the groundnut oil in a frying pan large enough to fit all the peppers in a single layer, until slightly smoking. Bell pepper, onion, cheese, lettuce, tomato, sour cream, and guacamole. Shishitos are bright, flavorful sweet chilies with typically a mild spiciness (50 to 200 Scoville heat. Add the olive oil, swirling the skillet to evenly coat. Patrón has always been known as a tequila industry pioneer. Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. Heat the olive oil in a saute pan on high until it starts smoking a little. Sa préparation est facile et rapide. Just fry the peppers for a few minutes, stirring regularly. Articles. I’ve long-enjoyed padron peppers, on trips to Spain and at tapas bars closer to home. is a city and a municipality in the province of A Coruña, in. These delectable Roasted Padron Peppers originated in Spain. Pan Fried Method. Variety of Capsicum annuum from the municipality of Padron in northwestern Spain. Fill the pepper halves with the feta and onion mix. a. Quickly add the pimientos de Padrón and turn them frequently so that they cook evenly. The peppers are small and green, and usually mild in flavor. Stir to coat the peppers If you have a mesh cover, use it to keep any oil from splattering. Add a few cloves of garlic, onion, salt, and apple cider vinegar and you have a good base to a hot sauce. All baked on our signature Maíz crust and finished with fresh cilantro. El Pirata of Mayfair: Padron Peppers! - See 1,016 traveler reviews, 243 candid photos, and great deals for London, UK, at Tripadvisor. Bring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 Tbsp. Sonpal. Finally, assemble the peppers. The Artichoke toasts, Padron Peppers, Firefly Fries, and Baked Tetilla are tasty as well. 90 commemorate José Orlando’s 80th and 90th birthdays, respectively. Made with premium tender cuts of grilled steak, fresh-cut poblano peppers and red onions, over a roasted tomatillo salsa verde. Spanish Pimiento de Padrón Recipe. Add lid and let the peppers ferment in a cool dark place for 5-10 days. Find them all week at our French markets! . £4. They are essentially sweet peppers. Transfer everything in the skillet to a blender or food processor; add ½ cup water.