Padron peppers Grown by Riverford in the Vendée at La Boutinard, France

£3.15 / 200g


Play Russian roulette with padron peppers. Most are mild, some have moderate heat – and the occasional lurker has a really wild kick.

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Country of origin

Produced in
  • France
For me, the best evenings start with a tapas of these delicious, if unpredictable peppers
- Guy Singh-Watson, Riverford founder

How to prepare

Grab a hot pan, a splash of oil and fry the peppers 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.

BBQ tip Small green peppers commonly served as a bar snack in Spain and Mexico. Most are mild, but every now and then you’ll bite into a wickedly hot one. Cook them whole, directly on the grill over a high heat, until blistered and soft. Dress with sea salt and oil and wolf down hot, preferably with a frosty beverage.


Delivered from our farm, so wash before cooking. Store in the bottom of the fridge.


Our peppers are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).

  • Grown by Riverford in the Vendée, La Boutinard, France

    Le Boutinard is Riverford’s organic farm in the Vendée region of France, 20 miles north of La Rochelle. The brilliant French grower team, led by Marco Altamirano, supply our boxes with loads of colourful veg throughout the year. There’s lettuces, sweet mini peppers, cucumbers, broad beans, aubergines, autumn squashes – plus some of our favourite unusual treats of the year, including Padron peppers, physalis and tangy Mexican-style tomatillos.

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