Padron is the legendary Spanish tapas pepper. Mostly mild with the occasional hot one, which is exactly the point. Fry them whole in olive oil, scatter with flaky sea salt, and serve. That is the entire recipe. One of the simplest and best things you can eat.
Fast growing and productive. Pick the peppers young and small for the mildest flavour. The longer you leave them on the plant, the higher the chance of a hot one. Grows well in an Irish polytunnel or a large pot in a sunny sheltered spot.
Padron Chilli Pepper (Capsicum annuum L.) is a legendary Spanish tapas pepper. Brought from Mexico to Galicia centuries ago, these peppers are famous for their “Russian Roulette” heat: most are mild, but one in ten can be surprisingly hot! The bushy plant produces abundant, meaty, flat-conical green peppers perfect for frying whole. Contains approximately 100 seeds. A must-grow for food lovers.
ðą Sow indoors Feb-Jun. Plant in full sun after frost. Space 40-50cm apart.
âïļ Needs full sun & heat. Best against a south wall or in a greenhouse in Ireland.
ð§ Water regularly but don’t overwater.
ð Bushy plant, 50-70cm tall. Harvest green peppers in 70-80 days.
Bullet Technical Data
ðą Depth: 0.5 cm
ð
Sow: Feb-Jun indoors
âïļ Light: Full sun
ðĄïļ Germ: 14-28 days (needs heat)
ð Height: 50-70 cm
ðŠī Space: 40-50 cm
âģ Harvest: 70-80 days (green)
ðŠ Seeds: Approx. 100 seeds
