Description
Padron peppers are the Spanish tapas classic—pick 2–3″ fruits green, blister in olive oil, and hit with salt. Most are mild, but every dozen or so hides a kicker, making eating them a friendly gamble.
Plants are prolific and early. Vitamin C and antioxidants load each bite. Let a few ripen red for a sweet-heat powder. Use the fruits fresh, roasted, pickled, stuffed, dried, or ground, depending on their sweetness and heat.
