In the kitchen
Store them like regular peppers; keep them in the fridge in the bag they came in and use within a week.
Prep & Cooking tips
Give them a quick wash before using and that's it. They are most often cooked whole, either roasted or fried in a pan until blistered and soft. Sprinkle with sea salt and wolf down in the company of a frosty beer. Some are hot, some are not! Appearance is no help at all; the only way to tell is to take a bite.
They can be sliced and added to dishes and would make a great addition to pizza toppings or fajita fillings. If you want to get fiddly you could stuff and bake them; some crumbled and fried chorizo would be fitting.
Heat a splash of oil and fry them whole until deeply blistered. Sprinkle with sea salt for a fine snack. Keep a cool beer close at hand to soothe the sting of the wickedly hot ones.
If you’ve got a bit more time, they’re also excellent stuffed. Try this recipe for stuffed padron peppers with red pepper and tomato dip.
Goes well with
Coarse sea salt
Cheese (Goat’s cheese, Feta)
Padron pepper recipes
Fried padron peppers (Pimientos de Padrón tapas)
Serves: 4 Total time: 15 min
Bonfire chilli bowl
Serves: 6 Total time: 1h 20 min
Smoky quinoa stuffed peppers with Wootton White (or feta)
Serves: 2 Total time: 55 min
Braised fennel and peppers with anise
Serves: 4 Total time: 35 min
Corn on the cob with red pepper and chive butter
Serves: 8 Total time: 35 min
Chicken paprikash with tomato and cumin rice
Serves: 2 Total time: 30 min