Available all year round the Padron pepper is synonymous with Spanish cooking. Named after a town famed for their production in northern Spain these peppers are traditionally served fried in a little olive oil and sprinkled with coarse sea salt as an appetiser. They are however often found in paella, pizza toppings, pasta or even preserved.
As the peppers age they will turn from an emerald green to a vivid red and increase in heat level. Despite their small size most Padron peppers are thought to be relatively mild in flavour however it is common to occasionally find one that is much more intense. This has given rise to a much more playful way of eating them when served as a finger food with everyone watching each other to see who will get the hottest pepper.
|Group||Salad / Capsicum|