The simplest way to cook padron peppers is to fry them whole in a little oil until the skin is blistering. Serve immediately with plenty of sea salt and a cold beer. If you get slightly larger peppers, they are good roasted in the oven and served as a side dish. Or try this recipe for Stuffed Padron Peppers with Red Pepper and Tomato Dip.
Delivered fresh from the farm so wash before eating.
Country of origin
Grown in France.