Pimientos de Padrón come from Galicia in the Northwestern part of Spain. They are small, sweet, green peppers meant to be picked very small. No larger than 2″ and definitely before they get waxy. If left to get large and waxy, watch out!! They are spicy hot!! Each year my mami and I grow Italian Marconi peppers that we love to fry and sprinkle with kosher salt. Reminiscent of fried peppers served as tapitas in Sevilla. After hearing about these padrones, as we like to call them, we decided to grow our own. I’ve never seen these served in Andalucia (the South of Spain) so we weren’t sure what to expect. As they started to grow, we couldn’t believe that they would be well… so tiny! So we let them grow. Big mistake!! Our first batch of padron peppers left our mouths screaming for water, milk, wine, anything!!! People from Sevilla and Andalucia don’t eat spicy foods. So yowza… you can imagine my mami screaming and panting as she threatened to pull out each and every padron plant in our garden. Not even kidding, lol! So before I gave up on these pimientos, I scoured the internet and realized that we had let them grow way too long. We pulled every pepper growing on our seven padron plants and waited for new ones to start growing. We tested and pulled them at 1″, 1 1/2″, and 2″. They were dull in color and definitely small. Once we had a good batch, we pulled out the EVOO and fried them up. Once they turned blistery and colors of brown and black, we knew they were ready. We sprinkled them with kosher salt and I had to try the first one. I went full force and popped one in my mouth. Oh my… the sweetness was delightful. They were not spicy at all! They were perfectly warm, sweet, tender and oozing with olive oil. If you’ve never fried a green pepper in olive oil, you will be enlightened and in heaven! After this treat, we will be regularly planting Pimientos de Padrón!
Pimientos Frito (de Padrón)
Ingredients:
- Pimientos de Padrón
- Extra Virgin Olive Oil
- Kosher Salt
Method:
- Heat a good amount (1/2″ or so) of extra virgin olive oil in a pan. To test if your olive oil is hot enough put a piece of bread into the oil after it’s been heating a few minutes. If it immediately sizzles, the oil is ready.
- Add your peppers and cover with a splatter guard.
- Saute until the skin starts to blister and turns colors of brown and black.
- Flip the peppers and blister on the other side.
- Serve on a plate and sprinkle with Kosher salt.
Buen Provecho!!
I grew these last year in California and again this year in Massachusetts. We are about to get them here in a few weeks. You do have to pick them when they are small or they ARE hot!
i love these. i have been buying them regularly at the farmers market here in Sonoma, and for the first time the other day, I got a hot one..crisped in good olive oil and drizzled with coarse sea salt..what can be better!?
Ohhh I need to keep my eyes peeled for these peppers!
Love the writing, so funny lol. I love roated peppers but never tried frying them. wish I could try these, hmmm
Love the pictures!!!! They sound easy to make and delicious.
How yummy looking!
Wow, only three ingredients but I bet it's full of flavor. That's awesome.
Que cosa más rica los pimientos del padrón, yo soy de Cádiz pero tengo algo de gallega por parte de abuelo…. espero que te vaya bien que te comente en español si prefieres lo hago en inglés aunque no soy muy buena….
Un beso desde España
Hi Diana, left you a little something on my blog 🙂
This is very nice and easy to make, if you have the pepper of course. I didn't realize that pepper increase its heat when it grows larger. Good to know:)
Looks delicious, there are so many pepper varieties to try, thanks for sharing!
My boyfriend brought me seeds for pimentos de padron from Spain this spring and I just saw the first teensy-weensy pepper forming this week. I hope to try this recipe in a few weeks!
Oh wow-I can just imagine the flavours!! I don't have a problem with the spicy ones either-so I can't wait to try this both ways 🙂