Padron peppers Grown by Riverford in the Vendée at Le Boutinard, France

£3.15 / 200g

About

Are you ready to roll the dice with Padron peppers? Grown by Guy’s team on our farm in France, these small green peppers are all the rage in tapas bars, fried until blistering and served with sea salt. They're most often mild, but sometimes have moderate heat – and watch out for the occasional lurker with a really wild kick.

The hottest peppers tend to grow on more mature plants - so will get hotter as the season progresses.

Veg Hack - Padron Peppers

Chef James shows how to cook them the traditional way, blistering them in olive oil and finishing with sea salt, for a classic tapas dish.

Country of origin

Produced in

France

For me, the best evenings start with a tapas of these delicious, if unpredictable peppers

- Guy Singh-Watson, Riverford founder

How to prepare

Grab a hot pan, a splash of oil and fry the peppers whole until deeply blistered. Sprinkle with sea salt for a fine snack. Keep a cool beer close at hand to soothe the sting of the wickedly hot ones. Wash your hands thoroughly after preparing the peppers and avoid touching your eyes or any sensitive skin.

BBQ tip

These small green peppers are commonly served as a bar snack in Spain and Mexico. Most are mild, but every now and then you’ll bite into a really hot one. Cook them whole, directly on the grill over a high heat, until blistered and soft. Dress with sea salt and oil and wolf down hot, preferably with a frosty beverage.

Storage

Delivered from our farm, so wash before cooking. Store in the bottom of the fridge.

Class

Our peppers are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).

Grown by Riverford in the Vendée, Le Boutinard, France

Our brilliant French grower team, led by Marco Altamirano, supply our boxes with loads of colourful veg throughout the year. There’s lettuces, sweet mini peppers, cucumbers, broad beans, aubergines, autumn squashes – plus some of our favourite unusual treats of the year, including Padron peppers, cape gooseberries and tangy Mexican-style tomatillos.