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Padron peppers

Padron peppers

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These peppers are especially good made this way and served as a salad with meat or simply as an appetizer. These are the little green peppers that are not missing from the Spanish menus. Very easy to make but I guarantee their success at a meal.

  • 500 gr standard pepper
  • sea ​​salt flower salt
  • frying oil

Servings: 4

Preparation time: less than 60 minutes


- Roast the peppers just before serving, so they must reach the table hot. So we prepare the peppers - wash them and let them dry well.

- Heat the oil (more oil) and when it is hot add all the peppers to fry. When they get colored on all sides, they are removed on absorbent paper. Sprinkle with salt (salt flower) and serve hot.

It is eaten whole.


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Pimentos de Padron - Recipes

Looking for something different to get your next gatherings off to a great start? The darling of many fancy restaurants, Pimentos de Padrón (or padron peppers) are plump little Spanish chillies grown near Queensland's Sunshine Coast and they & # 8217re the easiest things in the world to prepare (they & # 8217re the ones pictured at the top of the small plate). They are traditionally served as a tapa in Spanish wine bars and make the most moreish snack. Mostly quite mild, one in every five or so packs a real punch, so it’s chilli roulette! You can pay $ 18 for 6 neatly arranged on a plate in a fancy restaurant, or buy them by the kilo like I do (around $ 35 for 100 or so) and make them the star of your next party! Grower, Richard Mohan, also cultivates an increasing number of other varieties from around the world that can be prepared in the same way, including Japanese shisito, Greek stavros, and Italian friarello di Napoli. Try serving them with a Palominos de Pasto (a traditional Spanish wine style half-way between a typical palomino white wine and a Fino Sherry, that you’ll be hearing a lot more about soon), such as El Muelle from Bodegas Luis Perez.

Padrón or Herbón peppers. How to cook them and what they are

By Alfonso López

Do you know the most famous peppers in Galicia? Padrón or Herbón peppers.

Almost the first thing, is to clarify the issue of the name of this well-known Galician product.

And is that although it is known worldwide as "Pimiento de Padrón", the correct name and protected by its D.O. (Denomination of Origin), is that of Herbón Pepper.

Officially, the “Herbón Pepper” was recognized as a Designation of Origin Protected by the Order of the Ministry of Rural Affairs of July 1, 2009, which approves its Regulations and appoints the Provisional Regulatory Council.

Its origins

In the small parish of Santa María de Herbón is where it all began. In it is located the Convent of Herbón, of the Franciscan order, whose monks brought from Tabasco (Mexico) the first seeds of these peppers, back in the seventeenth century.

The monks then began a process of varietal selection and harvesting, which continued with the transmission of the crop to farmers in their area of ​​influence. But always under an exclusive control so that those seeds did not leave the zone of influence of the Convent.

It was not until the 1970s that the marketing of peppers began, which had always been grown sparingly. Little by little, the most productive cultivation techniques were arriving, such as greenhouses, which today cover the vast majority of production.

The peppers

The variety that is cultivated is of the species “Capsicum annuun”, with the particular ecotypes of the zone of Herbón, since of this species also are the chilies and red peppers of Latin America.

For fresh consumption, they are harvested when they are not yet ripe, and are light green in color and 3.5 to 5.5 centimeters long.

Its most well-known and identifying feature is that some specimens have a certain degree of itching, a clear example of the selection of varieties, since the original seeds produced spicy peppers in their entirety. But we will talk about this topic a little later…

In the points of sale you will find them perfectly bagged and with the distinctive mark of your D.O.P. clearly visible. This is synonymous with guarantee, taste and authenticity.

Geographical area

The production area covered by the D.O.P. It is framed by the municipalities of Padrón, Dodro and Rois, all in the province of A Coruña.

It is an area with Atlantic influence, and consists of the valleys of the rivers Ulla and Sar. This gives it special climatic conditions, which directly influence the cultivation of peppers.

The cultivation of this variety has spread to many other areas of Galicia, Spain and even Morocco, but in this case you will find that they are called "Padrón variety", and in almost all of them it is not seen that any pepper comes to sting as the real "Herbón".

Production season

Each year, depending on weather conditions, the production period may vary slightly. It usually begins in May with greenhouse peppers and in June those that are produced outdoors. Officially, the campaign usually ends on October 31.

Harvesting is manual, with a size selection and discarding defective or damaged fruits. What is clear is that the real Herbón Peppers, you will only find them between the months of May and October.

An anecdote about it is that it is a tradition, every year, to send the first peppers of the season to the Royal House. A detail that they always thank with an official note, praising the quality of this Galician product.

“Padrón peppers, some sting and others don't… (Some sting and others don't)“

It seems like the biggest secret in the world, and there are countless theories to explain it. That if the size, that if the shape, that if the color, many are the most colorful explanations.

And the truth is that anything can influence. As mentioned above, with the selection of varieties, little by little the plants have lost their ability to produce "capsaicin", the natural substance that gives them itching. The same plant produces sweet and spicy peppers, there is no prescribed pattern.

The production of this component depends as much on the genetic characteristics of the variety, as on the environmental conditions temperature, humidity, composition of the ground, fertilization and state of development of the fruit at the time of harvest, etc.

It is a defensive ability of the plant, to prevent its predators from consuming the fruits and destroying the seeds, and therefore the species. Nature never ceases to amaze us.

If we talk to a local in the Padrón area, they will tell us that with the advance of summer and temperatures, we will have more chances of itching. This is because heat increases the production of "capsaicin".

Therefore we cannot determine a guide of which ones are itchy, but hey, there is also the grace of the subject. In addition, the spicy tolerance threshold is different in each person.

A trick I can recommend is that you try the tip of the pepper first, and if it stings you, then you discard it, if necessary. Personally, I can handle the itching of peppers quite well, although I must admit that some "rabid" has also touched me.

The best thing in these cases is to eat bread crumbs, which will absorb the spicy taste and help us have a bad time.

When cooking them

The most common way to consume them is with a simple frying, in olive oil and salting to taste once removed from the pan. Something simple, practical and without waiting too long.

We check that the usual thing is that they are cold directly taken out of the bag, with the built-in tail. This is done so that it is easy to eat them later, holding them with your hands.

But I must tell you that this is the most convenient, as the tail can bring bitterness to the final taste of peppers. I know it's a shame to remove that appendix, but I'm sure you'll be right after eating them. Galician word…

In this video I leave you with a Rechu Consejo, of “How to prepare Padrón Peppers”And not die in the attempt:

In addition to being a first-class Tapa, they are a perfect garnish to accompany a good tortilla, grilled meat, Galician raxo, broken eggs with potatoes, etc.

If you come to Galicia you can find them everywhere, as they are a dish that succeeds and is highly requested by the hospitality clientele. In addition to the traditional frying, thanks to the new generations of cooks, you can taste them in the oven, stuffed with Arzúa cheese, in toasts with fried sardines, in tempura, and even jams and sweet jams are already being made.

I'm sure you're already thinking of a recipe to eat them, so I recommend one that succeeds in my house and is on the blog.

Raxo with potatoes and peppers from Padrón (Herbón)

I hope it has helped you to know a little more about this great Galician product, and you know, look carefully before buying them, that the real ones are the good ones.

By Alfonso López

I started in 2009. In these years I have written recipes and books, recorded videos, given face-to-face courses and classes in hospitality schools. Y cooking for my family and friends it is still my great passion. On this website I want to share with you all my experience, so you can enjoy the kitchen as much as I and all your dishes come out in full swing.

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These peppers are grown along the banks of the river Ulla and its tributary Sar, especially in the greenhouses of the municipality of Padrón, hence the name. This pepper is also currently grown in various places of southern Spain, the United States, Canada (primarily in the provinces of British Columbia, [5] Saskatchewan [6] and Ontario), Mexico, and Morocco. They can also be grown in a warm place in the garden in the UK. The peppers are picked while their size is still small, starting as soon as mid-May. Traditionally, they were sold in the period going from late May until late October or, on occasion, even early November. However, the introduction of greenhouse plantations has made them available throughout the year.

Padrón peppers are small, with an elongated, conic shape. The taste is mild, but some exemplars can be quite hot, which property has given rise to the popular Galician aphorism Padrón peppers, some itch and others not ("Padrón peppers, some are hot, some are not"). [7] Typically, there is no way of determining whether a given pepper will be hot or mild, short of actually eating it, though some maintain that smelling each cooked Padrón for spice prior to eating is a good indicator.

Milde, grüne Bratpaprika - ideal for Pfanne & amp Grill

Als ich vor ein paar Jahren zum ersten Mal die grünen kleinen Paprikaschoten gesehen habe, fehlte mir jegliches Vorstellungsvermögen davon, was man mit diesen Dingern denn so anstellen kann. Zum Füllen sind sie zu klein und beim Schmoren zerfallen die Schoten wohl eher.

Also blieb noch Anbraten oder Grillen. Und diese Zubereitungsart hat e sin sich, denn wenn die Paprika - die in Form und Farbe etwas an Jalapeños erinnern - in einem guten Schuss Olivenöl angebraten wird, entwickelt sie ein herrlich süßliches Aroma. Zusammen mit den Röstaromen der leicht bräunlichen Haut der Paprika ist das ein tolles Sommergericht.

Die green Bratpaprika gelingen Dir besonders gut auf dem Grill oder auch in der Pfanne. Alles was Du brauchst, ist Olivenöl, eine gute Portion der Pimientos, etwas Salz, eine Knoblauchzehe und ein wenig Zitronensaft.

Im Video habe ich Dir gezeigt, wie die Zubereitung in der Pfanne geht. Das funktioniert genauso auf dem Grill. Entweder Du benutzt dazu eine Grillpfanne * oder kleine Aluminum *.

Über Tapas und Pimientos

Ein bisschen über Tapas ein bisschen über Pimientos de Padrón. Darum soll es heute gehen. Wer schon einmal in Spanien gewesen ist, insbesondere im Süden des Landes, kennst vermutlich den typischen Oberbegriff: Tapas. Doch worum geht es dabei?

Tapa ist spanisch und bedeutet & # 8220Deckel & # 8221 oder & # 8220Abdeckung & # 8221. Grundsätzlich handelt es sich um kleine vorspeisen-ähnliche Appetithäppchen, die in Tapas-Bars und Bodegas zum Getränk dazu gereicht wurden. Zur Entstehung gibt es unterschiedliche Erklärungsansätze. Fest steht jedoch, dass jede Bar eine individuelle Auswahl an Tapas hat, sowie auch die Getränken variieren können. Doch gehören zumeist Bier, Wein, Cherry und Portwein zum Standard.

Hinzu kommen auch regionale Unterschiede bei der Wahl der Häppchen. Bekannte Tapas and other dishes with chorizo ​​(Paprikasalami), Serrano ham (Serranoschinken), Meatballs (Spicy Fleischbällchen), Garlic prawns (Garnelen in Knoblauch), Pan con tomate (Knoblauchbrot mit Tomate bestrichen), Patatas bravasof (Patatas bravasof ) and Almonds fried (geröstete Mandeln). Die belße Beliebtheit dieser Häppchen machte Tapas in der ganzen Welt bekannt.

Recept: Standard peppers

Dit is een overheerlijke Spaanse snack of voorgerechtje tijdens zomerse avonden. De padrón pepers zijn ideaal om te wokken op het fornuis en bestrooi met salt flakes.

  • Author:Betina Oostveen
  • Total Time: 10 minutes
  • Yield: 4 people 1 x
  • Category: snack
  • Cuisine: Spaanse keuken
  • Diet: Gluten Free


  • 350 gram Peppers standard peppers
  • 3 eetlepels olijfolie of zonnebloemolie
  • Maldon salt flakes


  1. Spoel de padron pepers af onder de kraan en laat uitlekken en dep droog met keukenpapier.
  2. Verhit een wok op hoog vuur voor gedurende 1-2 minuten. Giet daarna de olie in de wok en laat ook goed heet worden.
  3. Voeg de padron pepers toe en bak op hoog vuur ca. 5-7 minutes of tot de pepers zwart beginnen te blakeren. Schep af en toe om met een metalen spatel.
  4. Schep de standard peppers de uit de pan op een bordje en bestrooi met de salt flakes. Servew lauwwarm.

Keywords: pepers, Padron, bakken, wokken, snack

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Bewaar deze foto op een van jouw Pinterest borden. Zo kun je hem altijd raadplegen als je standard peppers wilt gaan maken!

Padrón pepper skewers: the recipe to succeed in the appetizer

Recipe with standard peppers. - Catalina Prieto 04 Aug 2020 17: 02h Catalina Prieto Collaborator

Los Padrón peppers are a variety of Capsicum annuum, in particular it is a variety of chili imported to Galicia by Galician missionaries whose adaptation to the local climate was tremendously good in the parish of Herbón (Padrón), developing at the same time its particular flavor than today today it is appreciated worldwide.

Padrón peppers. - Catalina Prieto

Padrón pepper has a delicate but intense flavor which combined with the added pleasure that causes us to eat them with our hands and the uncertainty of finding a spicy one, makes a dish of these peppers become one of the best summer odas that can be known. Because in addition to all the nutritional properties, eating also has a social and traditional connotation that we must never forget and the Padrón peppers they contribute enormously.

Ingredients (8-10 skewers)

Few pleasures are better than a plate of Padrón peppers fried in extra virgin olive oil and a pinch of salt. Still, we can always reduce the amount of oil cooking them in the microwave or in the conventional oven, being a delicious accompaniment for both fish, meat, potatoes and any other vegetable, especially those that the garden gives us in summer.

Today I bring you one skewer recipe very simple and full of flavor, if you try it you will see that we should not have prejudices in the kitchen, and is that the marinated tofu It also combines deliciously with peppers.

For the tofu dressing


At least half an hour in advance, prepare the dressing tofu, cut the tofu into cubes after draining them well between paper towels and immerse it in the mixture so that it absorbs all the flavors.

Skewers recipe with pattern peppers. - Catalina Prieto

Soak the skewer sticks for a few minutes in cold water. Cut the well-washed vegetables into pieces. Depending on the thickness of the eggplant and zucchini we will cut into thick slices or we will cut these slices in half or quarters. Los yellow cherrys we will cut them in half and the purple onion in eighths.

For the sauce

Thread the vegetables and tofu on the skewers, we can use more or less standard peppers per skewer, to our liking.

Brush the grill with aove and heat over medium / high heat, place the prepared skewers on the grill and cook for 10-15 minutes, turning continuously so that they cook evenly. Lower the heat to half after the first 5 minutes so that they do not burn.

Serve with yogurt sauce, which can be vegetable or dairy. We prepare this sauce in a very simple way by mixing the yogurt with the lemon juice, salt and black pepper to taste.

Skewers recipe with standard pepper. - Catalina Prieto

trick: leaving the tofu soaked overnight in the dressing will make it even tastier.

If we want one gluten free recipe, we can use tamari instead of soy sauce or choose a gluten-free version of it.

Remember that in your summer barbecues you can not only prepare meat, these vegetable skewers they will surprise any diner and with the yogurt sauce they are about to suck their fingers!


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Properties of baked standard peppers

Along with its taste and color, many more nutritional properties should be highlighted. They have a very interesting contribution in fiber, with all the benefits that derive from it. In addition, they offer a good percentage of vitamin C, three times higher than that of some citrus fruits, such as oranges.

Along with the above, these peppers contain folic acid, carotene, magnesium, potassium and even a touch of vitamin E. As for their fats, they are practically invaluable: they are around 20 kcal / 100g. We must remember their attractive spicy taste, thanks to the fact that they contain substances such as capsaicin.

Its most characteristic elaboration is fried, and especially with extra virgin olive oil. Before serving, sprinkle with coarse salt. This form of cooking adds an extra touch of energy to the peppers, which can exceed 250kcal / 100 g. They are great for a bite or cover, but they should not be abused, especially if frying has been their preparation. The alternative is to roast them.


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