Os pementos de Padrón, uns pican e outros non“Padrón peppers, some are hot, some are not”
Years ago I completed the legendary Walk to Santiago de Compostela. I came back fit, with a lot of memories, a new view of everyday life, and a love for Padron Peppers, or pimentos padron.
They are super popular in northwestern Spain, are served as tapas, or apetizer. After a day-long walk they were super welcomed. I loved them ever since.
The EU law has protected the name Pimiento de Herbón under the protected designation of origin since 2009 (PDO).
I was never able to find them in USA, although they are also cultivated in Southern Spain, Morocco, the USA, Canada, and Mexico. But I’m sure that Jeff Bezos will soon have them in his Whole Food stores, I saw that the seeds were available in Amazon, if there is demand Bezos will make them available for sure.
In Italy are called Friggitelli, and are found in stores easily. They are harvested a little later than the Spanish kind, therefore they are bigger in size, but still good.
Padron peppers are super-simple to make, requiring little prep and just five minutes of cooking, and served as a side dish or starter and you really feel in a Spanish fiesta!
1 tbsp olive oil
500g padron peppers
Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
Transfer the peppers to a serving plate and season with some flake sea salt.
2 thoughts on “Padrón peppers, some are hot, some are not”
I am growing Padrons here in Sacramento. They appear to thrive in the hot summer weather
They probably thrive there. I hope you enjoy them.