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The Pimientos de Padron is a small, green and tasty chilli. The Spanish tapas pepper is not spicy and is eaten in Spain as a snack or as a side dish with dinner. It’s is not only popular in Spain, but also in America, Mexico, Germany and the Netherlands, you see this pepper often on the menu of restaurants. The Padron pepper is delicious to fry or grill with some sea salt and olive oil.
Recipe
Fry or grill the Pimientos de Padron peppers in a pan or oven with olive oil until the chilli peppers blacken and shrivel, about 5-7 minutes in a pan on medium heat and 15-20 minutes in the oven (175 degrees). Then sprinkle (sea) salt over the peppers to taste. It is also possible to prepare this on the BBQ.
From € 4,25
It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply. Click here for more information about freezing chilli peppers or other ways to preserve them for a long time.
In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April) this product is grown in Spain & Morocco by our own growers.
It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply. Click here for more information about freezing chilli peppers or other ways to preserve them for a long time.
In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April) this product is grown in Spain & Morocco by our own growers.
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