Organic Padron peppers
Play Russian roulette with our organic padron peppers. Some are hot, some not – and it’s impossible to tell which!
About
Play Russian roulette with Padron peppers, grown by Guy’s team on our farm in France. These small green peppers are all the rage in tapas bars, fried until blistering and served with sea salt. They're most often mild, but sometimes have moderate heat – and watch out for the occasional lurker with a really wild kick.
As we're getting further on in the season our padrons are turning up the spice dial, expect to get a few more hot ones than earlier on in the season.
The hottest peppers tend to grow on more mature plants - so now, at the very end of the season, our Padrons are at their spiciest. There aren't many mild ones left on the plants, so only tuck in if you like heat.
Veg Hack - Padron Peppers
Chef James shows how to cook them the traditional way, blistering them in olive oil and finishing with sea salt, for a classic tapas dish.
Country of origin
Produced in- France
For me, the best evenings start with a tapas of these delicious, if unpredictable peppers
How to prepare
Grab a hot pan, a splash of oil and fry the peppers whole until deeply blistered. Sprinkle with sea salt for a fine snack. Keep a cool beer close at hand to soothe the sting of the wickedly hot ones. Wash your hands thoroughly after preparing the peppers and avoid touching your eyes or any sensitive skin.
BBQ tip
These small green peppers are commonly served as a bar snack in Spain and Mexico. Most are mild, but every now and then you’ll bite into a really hot one. Cook them whole, directly on the grill over a high heat, until blistered and soft. Dress with sea salt and oil and wolf down hot, preferably with a frosty beverage.
Storage
Delivered from our farm, so wash before cooking. Store in the bottom of the fridge.
Class
Our peppers are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).
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Grown by Riverford in the Vendée, Le Boutinard, France
Our brilliant French grower team, led by Marco Altamirano, supply our boxes with loads of colourful veg throughout the year. There’s lettuces, sweet mini peppers, cucumbers, broad beans, aubergines, autumn squashes – plus some of our favourite unusual treats of the year, including Padron peppers, cape goosberries and tangy Mexican-style tomatillos.
Padron peppers recipes
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Braised fennel and peppers with anise
Serves: 4 Total time: 35 min
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Corn on the cob with red pepper and chive butter
Serves: 8 Total time: 35 min
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Chicken paprikash with tomato and cumin rice
Serves: 2 Total time: 30 min
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Smoky quinoa stuffed peppers with Wootton White (or feta)
Serves: 2 Total time: 55 min
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stuffed peppers with chorizo, corn and greens
Serves: 4 Total time: 1h 5 min
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Roasted peppers with olives, lentils and fried halloumi
Serves: 2 Total time: 1h