Padron Peppers ~ Easy Spanish tapas at home

A couple of years back, on a fabulous trip to Barcelona, we dove into the vast array of tapas available (small plates) and enjoyed tapas at almost every meal! My favourite, for sure, remains "Pimientos de Padron"  or Padron Peppers. My love affair with this special member of the Capsicum family was born. Padron Peppers are so simple to make into this delightful appetizer -- if they can be found. I searched in vain and eventually, found Padron Peppers, in robust little plants offered last spring by Colette at Urban Harvest in Toronto.

I've purchased many pepper plants from Colette over the years -- chocolate and orange habaneros each year for sure!.  When I saw Padron Peppers on the shelf in Colette's pop up shop not far from my home, I gleefully snatched up the 2 remaining plants!

I found the same amazing tapas in Madrid last year and so when I found these plants at Colette's, I was determined to try to make replicate the "pimientos de padron", we had enjoyed so much.
In Spanish, there's a beloved expression "Me encanta" (translated literally "enchanting to me") and this is true in the case of these little lip-smacking treasures!

Now.. I want you to know that my experiment and experience was joyous.. and my pepper plants grew well... and to a height of 3+ feet.  It was a busy summer and I was not at all sure when they were 'ready'. I was in and out of town and at one point, when I returned to my tiny garden, 3 of them had turned RED! I figured that they had simply ripened (as peppers tend to do.. right?) so I sliced 'em up and threw them into the mix with summer grilled veggies. So are you wondering what happened? Stay tuned!

So what are these Padron Peppers ?

They are quite literally peppers from Padron in Galicia in northwestern Spain. "Padron" loosely translates as 'master'. These babies come from this area called Padron. They are small, bright green peppers that are normally quite mild, with very little capsaicin.
If you want to learn ALL about them, here's the link to Wikipedia!

Padron chili peppers (Capsicum annuum) 
A Spanish heirloom variety that belongs to the Solanaceae or nightshade family. Padron chilis range 500-2,500 SHU on the Scoville scale.

There is a story of course.. some folks play a game with these lil peppers. It is said that 1 out of every 12 may be HOT. One doesn't know until  one bites into the chili. They have firm stems and firm flesh with no seeds, so when they are quickly blistered in a pan, and ready to eat.. shortly thereafter.. there's NO warning.. You just pick up that chili and hold onto that stem and 'chomp'!! Be ready with some yogurt or sour cream or 'crema' -- forget water.. that does NOT help. Ask me how I know this.. 

This passion I have developed for Padron Peppers?

I can't explain it.. as I don't really enjoy green bell peppers. I am not really a 'heat seeker' (although I am learning to appreciate some heat.. as 'it's good for me' LOL)
I love these normally sweet, blistered. slightly salted little precious treasure... as an appetizer or as a part of a 'tapas menu'.
They are blistered quickly in some very hot olive oil, until the skin starts to turn dark brown and then tossed in a little salt. OMG.

Friends from Spain told me what they do.. and it's really not too much of a recipe but I'll write it down here for my next time and hopefully you will find these lil darlings and join me in this yummy addiction! So.. the story continues.. I think there were 6 total (not counting the red ones..)

Yes.. All that care and attention.. and not even ONE 'order' of tapas.. No matter. I had so much fun making them.. and yes. I even shared them.. Remember that 'roulette' I mentioned, when one in about a dozen peppers is hot? ALL of my peppers were spicy! 

Note: It's my understanding that when one wants to 'quell' the fires of spicy capsicum peppers, water is not a great choice, but something creamy ~ yogurt or some sort of dairy (or dairy like food) I guess that's why one can find "lime crema" or another sort of creamy dip not too far away in well-organized Mexican restaurants! Cerveza will do in a pinch but is not as effective as milk or yogurt or similar.

5 from 5 votes

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Padrón Peppers (aka Pimientos de Padron)

SO GOOD. Please source and try these little yummies

Course Appetizer

Cuisine #realfood

Keyword #padron peppers, #Pimientos de Padron, #realfood, #Spanish Tapas, #tapas

Ingredients

• 2 cups of Padrón peppers about 300 grams
• 50 ml good quality olive oil
• Sea salt - good quality flaky salt is best if possible

Instructions

1. Rinse and dry the peppers.
2. Heat the olive oil in a saute pan on high until it starts smoking a little
3. Add the peppers and cook, tossing often, until the skin of the peppers starts to blister.
4. Sprinkle generously with sea salt.
5. Remove the peppers with tongs and place them on a plate.

Recipe Notes

Allow the peppers to cool for a 2-5 minutes before you serve them!
Watch out for that possible hit of "H E A T" -- Enjoy alone or with other apps!

I hope that you will find these special peppers and make this dish--
For Sure --- a crowd-pleaser or an intimate appetizer 'por dos'

Here's to our health _ and light-hearted tasty pleasures!