Fresh Padron Peppers

Padron chilies (aka Pimientons de Padron) are a small green variety originally from Spain. Like shishito peppers, this variety tends to be quite mild with a grassy flavor, although occasionally you’ll get one with a lot more heat than the others.

Padron peppers are typically seared in a hot pan until their skin is blistered, then tossed with fine olive oil & sea salt before being served whole as a tapas.

Padron peppers are traditionally sautéed, seared or grilled whole until their surface is blistered and browned on all sides. Then they’re lightly tossed with high quality extra virgin olive oil and sea salt. They’re eaten whole as tapas.

Chile Recipes & Techniques