Mariquita Farm

Pimiento de Padron Peppers Recipes

padron peppers pimiento de padron peppers

Recipes A-Z from our farm

Bulk Deliveries to many Bay Area locations


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Pimiento de Padron Peppers
these are mostly not spicy,
but once in a while one is.
Padron Peppers cooked over a
fire. (this can easily be done
on your stove, too!)

We don't have several recipes for these peppers: because in our kitchen and in many restaurant kitchens there's one favorite way to prepare these: with a bit oil on high heat in a pan: sear them, stems and all: then sprinkle with a great flaky salt, then eat. You can serve them with a soft cheese at the side for presentations sake, but we just go with the peppers! These are padron peppers: one in several can be spicy.

NOTE on spiciness: it all depends on when they were harvested. Some farms harvest when they are still green but a bit more mature, so many might be spicy. We try to harvest them truly young so that only one in 10 or 20 are spicy... We had one chef compain there weren't enough spicy ones in his padron delivery, he bought some (cheaper) mature padrons and threw a few in so they really would be the Russian Roulette pepper!

Marcus at Eats for One has a recipe including padron peppers

What we do with each of these kinds of peppers: Cook over high heat in a bit of oil in a sturdy frying pan on a stove or on a campfire until charred on at least two sides. Then sprinkle with a great salt and eat. We use the stems to hold them. It's that simple!

What we've seen restaurants do to these peppers. See above. then you can serve with a fancy cheese such as burrata or other favorite cheese. Edward of Incanto said they are to be consummed with a 'crisp white'. Wine, of course! We've also seen them roasted inside a wood burning pizza oven, served on top of a pizza...

These peppers store well in the fridge in a paper or plastic bag. For at least a week.