Padron peppers are originally from Northern Spain which is why you will find them on many menus as a Spanish tapa. Padrons are traditionally harvested when the peppers are still young and sweet to make for a mellow, grassy flavor, however, if left to grow longer and bigger, they will carry more heat and turn red. Like a shishito pepper, a hot pepper might sneak its way into the batch because of this.
Choose peppers that are bright and firm with a tight, medium to thick skin.
You can eat Padron peppers whole and they are best when cooked. You can sauté them until blackened and shriveled and drizzle with olive oil and sea salt.
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