Padron peppers belong to a heirloom chili cultivar from the area of Padrón in Spain. Its fruits grow about 10 cm long and are rather wide and corrugated. Although the "Pimiento de Padron" gets red when it is mature, it is usually harvested green and unripe. Traditionally, these mild peppers are fried in olive oil and served as tapas. Eating pan-fried padrón peppers can have a surprise in store, though: the individual chili fruits, even if they were grown on the same plant, can have many different degrees of pungency, ranging from very mild to hot.
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Sehr scharf! Ich hatte diese Pimientos angebaut da ich sie als Antipasto grillen wollte, leider waren ausnahmslos alle Früchte sehr scharf und daher für diesen Zweck ungeeignet ... Schade! Aber dafür gabs dieses Jahr jede Menge Chilipasten, Liptauer, etc.
Ich hatte diese Pimientos angebaut da ich sie als Antipasto grillen wollte, leider waren ausnahmslos alle Früchte sehr scharf und daher für diesen Zweck ungeeignet ... Schade! Aber dafür gabs dieses Jahr jede Menge Chilipasten, Liptauer, etc.
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