What are Padrón Peppers?

Padron peppers, or pimientos de Padrón as they’re more commonly known in Spain, are really just Spanish chilies that are grown in the town Padrón, in the Galicia region. While visiting the town of Padrón (in the northwest of Spain), you’ll find an abundance of roadside vendors selling the famous peppers on virtually every road out of town. 

Padron peppers are quite small and green in color, averaging around 3 inches in length. Padron peppers are found all over Spain, and are a popular tapas dish. They’re traditionally fried in some olive oil and sprinkled with some coarse sea salt. 

Where do Padron peppers originate?

Padron peppers get their name from the now famous town Padrón in the west of the Galicia region of Spain. It’s common to find authentic Padron peppers shipped all over Spain and enjoyed as a tapas. However, nowadays, ‘Padron peppers’ are cultivated all over the world (including Canada, the US, and Mexico) and sold with the same namesake.

Are Padron peppers spicy?

Padron peppers are not as spicy as your typical chili variety found elsewhere, although some are hotter than others. Most aren’t spicy at all. However, anyone who’s ever ordered a serving of pardon peppers will know there’s always a chance of tasting a spicy Padron pepper. 

Padron pepper Scoville heat units rating

While most Padron peppers are very mild and have virtually the same heat as a standard bell pepper, the more spicy Padron peppers are rated between 500 to 2,000 Scoville heat units. By comparison, even a Padron pepper in the upper region will only be half as hot as a typical Jalapeno pepper.

Where to buy Padron peppers

Seasonally, Padron peppers can be found from around early May until October. 

Unless you live within easy reach of the town of Padrón, it’s likely you’ll need to depend on a supermarket chain to import them directly from Spain. Most Padron peppers found in supermarkets and grocery stores across the US have been cultivated outside of Spain. 

Of course, some dedicated Spanish grocery stores may also sell them, but you’ll need to shop around and in all likelihood, they’ll be peppers that are grown outside of Padrón, Spain.

If you live in the US, you’ll find Padron peppers sold in baskets of 1 dry pint, which is the equivalent of about two cups. 

Grow your own Pimiento de Padrón

Another great option if you’ve got some time and an inclination for a green thumb is to plant your own. Organic, non-GMO Pimiento de Padrón seeds are available from Walmart of all places. The best time to plant your Padron pepper seeds is early April. Allow around 60 days from planting your seeds to harvesting your first peppers.

What’s the best way to cook Padron peppers?

There are three quite easy methods to cook Padron peppers. 

• Pan-fried Padrón peppers
• Oven-baked Padrón peppers
• Grilled Padrón peppers in a grill basket

How to pan-fry Padrón peppers

The fastest way is to pan fry them in the olive oil which takes around 5 minutes. 

• Wash peppers and pat dry
• Heat olive oil in a large frying pan (high heat)
• Add peppers and fry for around 5 minutes turning peppers occasionally whilst cooking
• Add to a plate with some paper towels to drain off excess oil. Sprinkle with some coarse sea salt flakes
• And serve!

How to cook Padron peppers in the oven

There are also plenty of recipes out there on Google that’ll oven bake Padron peppers. Baking Padron peppers takes a little longer but there’s far less oil (around 1-2 tablespoons is enough to oven-bake Padron peppers). 

• Preheat oven to 200°C/400°F
• Wash padron peppers and pat dry
• Add peppers to a baking tray and drizzle with 1-2 tablespoons of olive oil and add tray to the preheated oven. 
• Bake for 8-10 minutes, use tongs to rotate peppers then bake the other side for around another 5-7 minutes or until they crisp up and start to blacken slightly. 
• Remove from the oven, add to a serving dish, sprinkle with salt, and serve! 

How to grill Padrón Peppers

Come summer time the grills are a mainstay feature of our culinary cookery so it’s a shame not to give grilling your Padrón peppers a try. For this method,  you’ll need a grill basket and a relatively even glow from the coals below. 

Add your peppers to the grill basket and place them around 8-12 inches from the heat. Keep an eye on them and once they start to crisp up on one side flip the grill basket over to crisp the other side. Remove from the heat and add to a serving bowl with a splash of olive oil and a sprinkle of salt. 

Best way to cook Padrón peppers

We find frying is more true to the traditional cooking method and for those worried about the amount of oil, remember extra virgin olive oil is nutritious and full of good fats (learn about 7 of the best Spanish olive oils in 2024). That said, we still use some kitchen towel to drain off any excess oil and allow for the peppers’ flavor to shine through.

Best Salt to Use When Making Padron Peppers

When making Spanish Padrón peppers, the best salt to use is flaky sea salt or coarse sea salt. These types of salt enhance the flavor and texture of the peppers without overpowering them. 

Here are a few recommended options:

1. Maldon Sea Salt Flakes: Known for its light, flaky texture and clean taste, Maldon sea salt is a popular choice for finishing dishes, including Padrón peppers.
2. Fleur de Sel Fine Sea Salt: A delicate and moist sea salt, often referred to as the “caviar of salt,” it adds a subtle crunch and enhances the natural flavors of the peppers.
3. Kosher Salt Flakes: While not as flaky as sea salt, kosher salt can be a good substitute due to its larger grain size and clean flavor.

Discover the important facts about Salt in our handy guide: Guide to Salt – What is Healthy and What to Avoid

Why A Cast Iron Pan is Best for Cooking Padron Peppers

Using a cast iron pan to cook Padrón peppers helps achieve the ideal texture and flavor through even heating, excellent heat retention, and the ability to handle high cooking temperatures.

A cast iron pan is considered the best choice for cooking Padrón peppers due to several key characteristics:

1. Even Heating: Cast iron pans distribute heat evenly across their surface, which ensures that the peppers cook uniformly. This is crucial for achieving a consistent blister and char on the peppers.
2. High Heat Retention: Cast iron retains heat exceptionally well, allowing the pan to maintain a high temperature even when the peppers are added. This helps to quickly sear and blister the peppers, creating a desirable texture and flavor.
3. Ability to Handle High Temperatures: Cast iron can be used over very high heat without warping or damaging the pan. This makes it ideal for the quick, high-temperature cooking method needed to properly char Padrón peppers.
4. Flavor Development: The high heat and even cooking in a cast iron pan enhance the Maillard reaction, which is responsible for the savory, complex flavors that develop as the peppers blister and char.
5. Durability: Cast iron pans are incredibly durable and can last a lifetime with proper care. They are less likely to suffer damage from the high heat required to cook Padrón peppers compared to other types of cookware.

Padron Peppers – Cooking Tips and FAQs

Can you eat Padron peppers whole?

Yep, you can eat all of the Padron pepper, simply grab them by the stem and eat the whole pepper in one go. 

Can you eat Padron pepper seeds?

Yes, Padron pepper seeds can be eaten and are usually not spicy at all. 

Are Padron peppers spicy?

Padron peppers are at the lower level of heat according to the Scoville Heat Units rating system. Padron peppers have somewhere between 500 to 2,500 SHU, whereas a jalapeno is within the 2,500 to 8,000 SHU range. 

How long does it take to cook Padron peppers?

Pan frying them is the fastest method for cooking Padron peppers and takes around 5 minutes. Other options include baking them or grilling them, both methods take more time than pan frying your Padron peppers. 

• Pan fry: 5 minutes
• Oven baked: 15-20 minutes
• Grill: 12-16 minutes

Are Padron peppers healthy?

A small tapas serving is considered a healthy snack. A 150g serving contains the following nutritional facts;

• 170 calories
• Total fat 14.4g
• Saturated fat 2g
• Sodium 106mg
• Carbs 20.5g
• Dietary fiber 4.5g
• Sugars 6.1g
• Protein 2g

Can you freeze fresh Padron peppers?

Fresh uncooked Padron peppers can be frozen. Use a freezer bag or airtight container when storing your Padron peppers in the freezer. Frozen Padron peppers will keep for up to 3 months once frozen.

How long do fresh Padron peppers last in the fridge?

This always depends on how fresh they are when purchased. Expect fresh Padron peppers to keep for up to 4 days when refrigerated in an airtight container.