Pimiento de Padron Hot Pepper Seeds

Plant produces good yields of 2 ½” long by 1 ¾” wide hot peppers. Peppers are mildly hot and turn from green to dark red when mature. Plant has green stems, green leaves, and white flowers. Excellent frying pepper. Usually used in the green stage and pickled. Also fried in olive oil and served as an appetizer called tapa. Mild when green, but gets hotter as they mature. Featured in the “Gourmet Magazine”. A variety from Spain.

These small-fruited peppers originated in Galicia, northwest Spain, where the bite-sized green fruits are sauteed in olive oil and served with coarse-ground sea salt in tapas bars across the country. Most of the peppers are relatively mild, but an occasional unpredictable hot one led a New York times writer to call eating the dish a game of €œSpanish Roulette€ Also fine for pickled peppers; the heat increases as they ripen to red. An authentic regional variety.

This prized Spanish heirloom frying pepper is traditionally harvested when small and green. The thin-skinned fruits are sweet and mild with the occasional hot and spicy one mixed in. The vigorous, high yielding plants tend to produce hotter peppers as the season progresses. Peppers are very flavorful dried or fresh.