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)
- Pimientos de Padrón
- Extra Virgin Olive Oil
- Kosher Salt
- 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.