Granada La Palma

Padron peppers

Padron peppers

Padron peppers originate from the town of Padrón in the province of A Coruña in northwestern Spain. They are small, about 5 cm long and elongated in shape. They are often harvested immature, while still green. Their flavour is mild, but some specimens can be quite spicy.  

*The image is for illustrative purposes only.

Use

Padron peppers are usually fried in olive oil until their skin starts to blister and the peppers collapse. In and around the town of Padrón, the stem is removed before frying, so that it does not taste bitter. Elsewhere, the stem is usually left on the pepper, and the stem is used to hold the pepper while eating. Fried Padrón peppers are usually served hot, sprinkled with coarse salt, sometimes with bread cubes, as a tapa.

STEP 1
Heat the olive oil in a large skillet over high heat.
Cook the peppers, stirring frequently, for 5 minutes, or until blistered and wilted.
The peppers should be tender and slightly charred.

STEP 2
Transfer the peppers to a plate and season with a little sea salt. Serve with a dipping sauce or as part of a tapas spread.

Storage

Store in a dry, cool place between 5-10 °C. Protect from direct sunlight.

Distributor

Kifli.hu Shop Kft.
1106, Budapest Jászberényi út 45.

Product information

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