Pimento de Padron

On Sunday we harvested the Pimento de Padron peppers I had grown in the garden.

Homegrown Pimentos de Padron

I fried them with olive oil and sea salt as they do in Spain, where they are a popular appetiser. They were delicious but the sneaky thing about these little green devils is that for every ten or so sweet and juicy ones there is one that’s a red-hot incendiary fire bomb. Eating them is a bit like playing Russian Roulette with your taste buds. Have beer at the ready!

They were originally introduced to Padron in north-west Spain by Franciscan monks returning from Mexico in the 16th century. In the parish of Herbon the second Sunday in August is given over to the Festa do Pimento de Padron to celebrate the little green peppers that have adapted to the local soil and climate.

With a bit of luck I will get another crop off these plants before the weather turns and will make sure that I save plenty of seeds for next year.

 

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7 thoughts on “Pimento de Padron

  1. How enterprising! We grow them here too only.. they’re a little thicker than these, not by much and the same size. We normally eat them when it rains by dipping them in gram dal flour and masala mixture. They are called “Mirch Pakoras” and they too go well with beer. 😀

  2. Brilliant! I have never attempted to grow these myself. I like the Russian Roulette analogy. A few years ago we travelled to Galicia with a friend who is an unadventurous diner and I persuaded her to try the ‘Pimento de Padron’ First pick from the plate and she predictably got a red hot one and it was impossible to persuade her to try another after that!

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