Our grower’s personal favorite. Spanish heirloom originated in Galicia, northwest Spain. These Italian peppers are grown long the banks of the river Ulla and its tributary Sar, especially in the greenhouses of the municipality of Padrón, hence the name. Padrons are served sautéed in olive oil with a little sea salt ...
Our grower’s personal favorite. Spanish heirloom originated in Galicia, northwest Spain. These Italian peppers are grown long the banks of the river Ulla and its tributary Sar, especially in the greenhouses of the municipality of Padrón, hence the name. Padrons are served sautéed in olive oil with a little sea salt and eaten as tapas appetizer in Spain. The occasional 1 in 20 is hot. “Padrón peppers, some are hot, some are not.” Whether a given pepper ends up being hot or mild depends on the amount of water and sunlight it receives during its growth, in addition to temperature. Typically, there is no way of determining whether a given pepper will be hot or mild, short of actually eating it, though some maintain that smelling each cooked Padrón for spice prior to eating is a good indicator. They are all hot when sized up to 2–3”, about the same as hot Jalapeños. Matures to red, sweeter and somewhat hotter. Tags: Type: Roasting, Color: Green, Heritage: Heirloom, Season: Summer, Certification: Organic.