Padron Peppers
Small green peppers, traditionally blistered and sprinkled with sea salt.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Padrón peppers are believed to have been brought to Galicia, Spain, by Franciscan friars in the 16th century from the Americas. They were cultivated in the convent of Herbón, near Padrón, giving the peppers their name. Over time, they became a local delicacy, enjoyed as a simple tapa.
Padrón peppers are a quintessential Spanish tapa, deeply rooted in the culture of sharing food and socializing.
Tapas Culture
Padrón peppers are almost exclusively served as tapas, small plates meant to be shared amongst friends and family. Their simple preparation and unpredictable heat make them a perfect conversation starter.
Galician Identity
While now popular throughout Spain, Padrón peppers are particularly associated with Galicia, where they originated. They are a source of regional pride and a common sight in Galician bars and restaurants.
Social Gathering
The element of surprise – not knowing which pepper will be hot – encourages interaction and laughter within a group enjoying them together.
Padrón peppers offer a unique flavor experience, primarily mild and grassy with occasional bursts of intense heat.
The predominant flavor is mild, vegetal, and slightly grassy. However, a significant percentage of the peppers (estimates vary, but often around 10-25%) possess a surprising and substantial spicy kick. The level of spiciness is unpredictable, adding an element of chance and excitement to eating them. The simple preparation of blistering and salting enhances the natural flavors of the pepper, without masking the potential heat.
High Heat is Key
Use high heat to blister the peppers quickly. This ensures they soften but retain a slight bite. Cast iron pans or a plancha are ideal.
Don't Overcrowd the Pan
Work in batches to avoid steaming the peppers. Overcrowding lowers the pan temperature and prevents proper blistering.
Coarse Sea Salt
Use good quality coarse sea salt. The larger crystals provide a better texture and burst of flavor.
Serve Immediately
Padrón peppers are best served immediately while they are still hot and slightly crisp. They tend to lose their appeal as they cool.
Origin Matters
Authentic Padrón peppers are from the Padrón region of Spain. Look for peppers that are small and have a slightly wrinkled appearance.
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