Padrón Pepper
5,00 $ · En stock
The small frying pepper for a simple plate of tapas. Padrón in the kitchen Padrón peppers are traditionally blistered in olive oil and finished with coarse salt. Their variable heat is part of their character: many pods are mild, but some can be hot. Kitchen use Blistering, frying, grilling Flavour Sweet, earthy and nutty when cooked Heat Variable; some pods can be hot Harvest use Tender green peppers for tapas Why grow it? Choose Padrón for a fast skillet dish rather than a large stuffed pepper. Cooking a batch lets you enjoy the blistered skins and tender flesh with very little preparation. Kitchen notes Dry washed peppers well before adding them to hot oil. Cook in a single layer, turning until blistered and tender. Finish with coarse salt and serve promptly. Planning your Canadian pepper garden Start peppers indoors, harden off the plants gradually, and transplant after frost risk has passed and nights are reliably warm. Match your sowing plan to your local season and the variety, rather than a calendar date for all of Canada. Explore the pepper collection Pepper seeds Canada When to start pepper seeds Questions about Padrón Are all Padrón peppers mild? No. Heat varies…
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