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Stephens' fresh Home-grown Padron Peppers- with no chemical enhancements!
Padron Peppers, otherwise known as Pimento peppers are a Spanish pepper. Padron is from the Pimientos de Padron, brought to northern Spain by Mexican monks in the 18th century.
Typically only 1 in 10 are hot in their immature stage, however the longer they are grown and the larger they become- the hotter they get.
Ideally Padron Peppers are great for Tapas, and are easy enough to prepare..
The best way to enjoy Padron Peppers?
Padron peppers are best enjoyed as an appetizer prepared in the most simple way by cooking in a hot olive oil coated frying pan and sprinkled with sea salt before serving.
- 2 generous cups of Padron peppers
- 1-2 tablespoons olive oil
- Sea salt for sprinkling
- Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers.
- Cook and stir the peppers until the skin is brown and blistered.
- Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.