PLANTS - PEPPER: PADRON

Every chili pepper has a heat range, but very few pack the spicy surprise that the Padrón pepper does. 90% of the time these Spanish chilies (also known as Pimento de Padrón) are some of the mildest on the planet. And then there’s the one that bites. That one delivers an unexpected punch equaling a jalapeño. It makes Padrón peppers as fun to eat as they are tasty. They are well-loved pickled but pan-fried with olive oil and sea salt as a tasty tapas is where this chili really shines.

They are most popularly eaten pan-fried with olive oil and coarse sea salt. It’s a classic tapas that started in Spain and has spread around the world. Pickled Padrón peppers are also a global favorite. You can use them as you would any other pickled chili – on sandwiches, pizzas, and salad toppings. They also make good stuffing peppers, and the chili’s nutty flavor tastes terrific with many kinds of cheese.

PRO TIP: WHEN PLANTING IN CONTAINER OR RAISED BED ADD 1 TBSP OF EPSOM SALT AND ORGANIC FERTILIZER INTO THE SOIL.

LOCATION: FULL SUN
FRUIT SIZE: 2-4 inches
MATURES: 85 days
PLANT SPACING: 18 inches apart
PLANT SZE: 24 to 36 inches tall and 18 inches wide
HEAT: Scoville rated 500-2500 SHU
CONTAINER: 1 QUART / 4.5" ROUND

NOTE: CAN NOT SHIP -- PICK UP OR DELIVERY ONLY
>> planted January 10, 2021.