A traditional famous Spanish 'Tapas' pepper usually fried in olive oil and sea salt, it is also known as 'Pimientos de Padron'. It is a celebrated speciality of the town of Padron, so much so that they have an annual festival in its honour.
Uses
For 'tapas,' harvest when green and the size of an olive. Fry whole in olive oil and add sea salt. Larger peppers gain heat and can be used as other chilli peppers.
