These small peppers of 5-10 cm have become quite popular in Spain. They grow and originate in Padrón, Galicia, which is where their name comes from. This region is also known for its frequent rain, mild temperatures, and green landscapes. Therefore, it is not surprising that just such a dish was born here. Padrón peppers were brought back to Spain from South America, where legend has it they were grown for their aphrodisiac properties. In the 16th century, Spanish monks began growing the peppers inside the walls of their monastery in the village of Herbon. They were popular even then!
Today, Spaniards eat them simply fried in olive oil and sprinkled with salt. The season for "Pimientos de Padrón" lasts from May through September. And remember—the peppers ripened later in the harvest are more likely to be hot, so be careful with your choice!
