Padron Peppers – “some are hot and some are not” Rumour has it that these little green peppers were brought to the Galician town of Padron in the 16th Century from Mexico. The peppers have brought a certain fame to this parish and there is a fiesta to celebrate them.
They are now a well known tapa dish throughout Spain, quickly fried and salted. We have been growing them for about 7 years now, it was difficult to get the seed at first as they are immature fruits and therefore do not contain viable seed. They have a fantastic flavour, but beware! One or two maybe hot and because of this – they have also been called Spanish Roulette!
- 1 punnet of padron peppers
- 1 tablespoon olive oil
- generous pinch of sea salt
Heat a heavy based frying pan and when you can feel heat from the pan rising add the olive oil and the Padron peppers. Cover and cook for 2 minutes, shaking the pan to move them around. They should start to blister. Remove the pan from the heat, add the salt and shake to coat the peppers. Serve immediately, traditionally with a cold glass of Fino!