Padrón peppers are small green peppers from Galicia; they are generally mild although some can be surprisingly hot. Low in calories and a source of vitamin C and antioxidants, they are eaten whole, quickly sautéed in olive oil and finished with flaky sea salt. Serve as tapas, with grilled meats or fish, or fold into eggs, fried rice, and vegetable dishes. Their fresh, slightly bitter flavor pairs well with garlic, lemon, sherry vinegar, and Mediterranean herbs.
Login
