One of the best new discoveries I’ve made is Padron Peppers. They are so delicious and simple to prepare, it’s easy to get stuck serving them the same way over and over. However, the fickle side of me just won’t allow that, so I had to start getting versatile with padron peppers!
Padron Peppers are small peppers (about 5 cm long), with a color ranging from bright green to yellowish green. Their peculiarity lies on the fact that, while their taste is usually mild, a minority (10-25%) are particularly hot. Whether a given pepper ends up being hot or mild depends on the amount of water and sunlight it receives during its growth.
Here are four different ways to enjoy your Padron’s:
Blistered Padron Peppers, sauteed in olive oil, seasoned with salt & and garnished with lemon zest. Simple and delish!
Goat Cheese Stuffed Padrons wrapped in Pancetta, stuffed and roasted with no need for seeding or peeling; these little tapas sized tastes are yummy and a delight, served as a passed appetizer.
Padron Pepper, Avocado & Cheese Omelet. I kept the Spanish influence on this and made my omelette with Manchego cheese topped with a drizzle of Chipotle Hot Sauce.
Fritter Roulette. A recipe from one of my favorite chefs, Yotam Ottolenghi. They are fritters made with shredded butternut squash and fresh corn kernels that have padron peppers fried right into them for a unique appearance and a fantastic taste!
I have posted the detailed recipes for each of these variations. Just select the title and it will link you to their individual recipes to view and/or print.
Send me a note… I’d love to know what you do with your Padron Peppers!
(Printable recipes can be found in my recipe index)