Pimientos de Padron or Padron Chilis

Tim · **Posted:** Mon Sep 16, 2013 10:41 am

HELP!

We were introduced to Padron's in NYC some years ago. They were called "Surprise Peppers". Most were mild, fruity, but "some are hot, most are not." They were delicious and fun.

My local organic farmer had them at our Farmer's Market and we were happy to buy them. Unfortunately, most are really hot and some are hot. And, I am not a supertaster!

What have been your experiences?

Tim

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

We have been getting these here and I love them. I have never had a hot one, either here or in Spain. It could do with the climate or your local farmer may have planted them too close to a hot pepper. What do you do with them? I either just fry them in olive oil or grill them and then some nice salt.

Mary

Tim · **Posted:** Mon Sep 16, 2013 3:10 pm

Mary,

We roasted with olive oil and then sea salt. We have another dozen to try; I will find a cool pepper.

Tim

TheFuzzy · **Posted:** Wed Sep 18, 2013 10:04 pm

Tim,

There's a variety of reasons for this. First, how big where they? Padrons get more bitter and hotter as they get older (and larger). Ideally, you're supposed to buy them when they are only around 1" long.

If that wasn't the issue, possibly he just got an unusual varietal which is hotter than most. Or something about the growing conditions.

Tim · **Posted:** Thu Sep 19, 2013 3:56 pm

Fuzzy,

I asked about them because they were so large. Thank you.

Tim

crystal · **Joined:** Fri Jan 07, 2011 2:47 pm **Posts:** 390

Maybe too much fertilizer? My Dad said that too much fertilizer makes onions "hotter".

TheFuzzy · **Posted:** Sun Oct 06, 2013 12:28 pm

Crystal, Tim,

No, it really is just age. I talked to the pepper guy at the farmer's market, and asked, and he confirmed that. He sells the large/old ones for 1/4 of the price of the baby ones, because they aren't very tasty.

LindaB · **Joined:** Wed Jul 20, 2011 11:05 am **Posts:** 2

Tim wrote:

Mary,

We roasted with olive oil and then sea salt. We have another dozen to try; I will find a cool pepper.

Tim

If you also have corn (or next year when corn and the peppers are in season), we think this skillet corn and Padron pepper dish makes a very tasty lunch or starter.
http://www.localpalatemag.com/recipes/item/skillet-corn-with-padron-peppers-and-cilantro-lime-mayonnaise.html

Amy · **Posted:** Wed Oct 09, 2013 7:13 am

Linda,

That sounds really good, and has all of the ingredients Andy loves. I'm making a list of things to make for him when he FINALLY gets home next month, and this is now on the list, although I may have to sub on the peppers.

Thanks,

Amy

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Pimientos de Padron or Padron Chilis

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