Tasting: Padron Peppers

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A few weeks ago I received a tasty sample in the mail: padron peppers, courtesy of La Tienda. Padron peppers, named after the municipality in Spain where they were originally grown, are a traditional Spanish tapa. The peppers are grown in the United States now, but still tend to be pricey, as much as US$20 per pound, which gives you about 100 of these little peppers.

To prepare, just cook the peppers very simply with a quick saute in olive oil and then sprinkle with a bit of sea salt.

Addictive is the word that comes to mind. I could eat these hand over fist, just like popcorn, and already have plans to try growing some next year. If you don’t have room for a garden or inclination to grow them yourself, you can purchase from Tienda.com, or check out your local farmer’s market for a vendor. They are still available, but probably for only a few more weeks.

[Received sample from the company.]

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  1. Red Icculus says

    The thing that made these peppers infamous is the tapas bar experience. Most of the peppers are sweet, but every once in a while, you will pop a spicy one into your mouth. Zing!

  2. Susan says

    Can these peppers be frozen? My husband ordered some for me but he won’t be back from deployment for another 2 weeks. I want to save some to share with him on his homecoming. Your storage recommendations would be greatly appreciated. Thanks.

  3. says

    Hi Susan. I’ve never frozen padron peppers because I prefer the fresh flavor but also because they will probably lose their texture. Most frozen peppers are very soft and watery once thawed, but as I said I have not tried it with padrons. I hope you and your husband have a wonderful homecoming!

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