Famous Spanish heirloom.
Named after the town where they originated. Harvest Padron peppers when they are 1–1 1/2″ long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2–3″ long. Typically sautéed in olive oil with a little sea salt and eaten as tapas (appetizers) in Spain.
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