These Padron peppers are a mid-early plant with medium to long conical fruits. The peppers are meaty and full of flavour.
The traditional way to eat them is to pan fry them in olive oil until they soften and them toss in sea salt.
They are perfect as nibbles with an aperitif such as a cold beer or a glass of chilled white Rioja.
The Padron pepper was first brought to Spain from Mexico by Franciscan monks brought the Padron chilli seeds back in the 16th century, where they took the name of the local town of Padron.
Perfect plant to grow on a window sill or greenhouse or conservatory.
