Description
The Padron pepper offers a culinary game of chance. The bushy plants produce small, 2–3 inch wrinkled green peppers with glossy skin. Most fruits are mild, grassy, and sweet, but a thrilling “Russian roulette” quality ensures that about 1 in 10 peppers will be surprisingly spicy. Harvest them green for frying whole in olive oil and finishing with coarse salt (a classic tapas dish called fritos de Padrón). Also good roasted or pickled, they typically mature in 60–75 days and are prolific and adaptable, even to containers. This variety originates from the municipality of Padrón in Galicia, Spain, where the unpredictable heat level is a hallmark that made them famous.
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