Peppers or otherwise known as Pimientos de Padrón are the fabled Russian Roulette chilli of chilli peppers! Legend has it that 1 in 10 of these tasty tapas peppers are searingly hot. The fun bit is that it’s impossible to know which one is hot till you start eating it. These small bright green peppers earned their name from their region of origin, the municipality of Padrón in Galicia, in the northwest part of Spain.
Characteristics of the
Padrón peppers are usually about 2 inches (5 cm) long and have an elongated shape, with a colour ranging from bright green to dark green. Their taste is generally mild, but as we've already mentioned, some can be quite hot. Padrón
Peppers have a delicate smooth skin, almost velvety to the touch and are generally quite soft even when freshly picked.
How to prepare your
The top tip for toasted
Padrón Peppers is not to move the peppers. Splash a little rapeseed oil on a cast iron pan. Heat till the oil is around 100-120 degrees C and then put all the peppers in. Cook on full heat without moving the peppers for around for around 45 seconds. Gently lift one pepper and make sure its blistered to perfection. Only once you're happy with it, turn them and cook for an equal length of time on the other side. (Don’t turn them back)
Ingredients: Fresh Padron Chilli Peppers