Comments on: Padrón Peppers

By: Marketman

Marketman — Tue, 03 Jul 2012 07:02:29 +0000

Shalimar, thanks for that tip, will definitely do that the next time I find and cook padrons… Enjoy Spain! :)

By: Marketman

Marketman — Tue, 03 Jul 2012 07:01:35 +0000

Jim, thanks for that link, and yes, how odd that they specifically mention that one in ten are also hot, the same thing that folks say about the padron peppers… perhaps they are related, though the shape of these ones were distinctly bulkier at the stem end than the ones in the photo on the Japanese peppers…

By: Jim

Jim — Mon, 02 Jul 2012 23:22:50 +0000

Was just reading the Serious Eats website, and they mention a the Japanese Shishito pepper which seems almost identical. Thought I’d mention it as it was a bit of synchronicity.

https://www.seriouseats.com/2012/06/japanese-vegetables-shiso-wasabi-maitake-shisito-slideshow.html#show-251659

By: shalimar

shalimar — Fri, 29 Jun 2012 19:10:38 +0000

Hola MarketMan, I am back in Spain again and my crew just love Padron but as they do it here in Spain , crush some garlic, do not peel.. add them to the pan.

By: Dragon

Dragon — Tue, 26 Jun 2012 06:01:44 +0000

Stuff some cheese and they would be divine! Similar to jalapeno poppers without the breading…

By: dhanggit

dhanggit — Tue, 26 Jun 2012 04:02:56 +0000

These peppers look irresistably delicious! In my family we stuff these peppers for tapas too :-)

By: an

an — Mon, 25 Jun 2012 18:35:16 +0000

Love these!!! a must appetiser whenever we dine in our favorite tapas bar. Luckily we were able to buy some and cook it ourselves-https://www.flickr.com/photos/diebuschis/5535101889/ . How you cooked it Marketman was very right, one can never get wrong! A simple and pleasurable start for the palate! Ü p.s. they are also very good tucked into bread and scrap the remaining oil with pandesal or brown bread!!! Cheers!

By: SuR-USA

SuR-USA — Mon, 25 Jun 2012 16:06:58 +0000

We had bowls of these Pimientos de Padron as preludes to hearty Gallegan meals in the many Galician venues that dot Madrid and Barcelona recently. Accompany with chilled Verdejo white wine from the soils of (also around) Galicia.

The Ilocano version which are more elongated and as mild as the Padron are never fried (in the household of my youth) but stringed in bamboo skewers and charcoal roasted. Then they are accompanied as dip with bagoong and a squeeze of calamansi/ lime.

By: MP

MP — Mon, 25 Jun 2012 14:18:38 +0000

Pits, Manila, do you just add the roasted peppers (or use them as garnish) before serving the caldereta, mechado, etc?

Wow MM, I just tried this and truly one of the best side dishes I’ve had.. I had them with grilled fish and they were spectacular!

By: Marketman

Marketman — Mon, 25 Jun 2012 13:34:42 +0000

Char, S&R grocery had them, perhaps other groceries carry it too…