{"product_id":"pimento-de-padron-pepper-seeds-canada","title":"Padrón Pepper","description":"\u003cdiv class=\"Y3BBE\" data-hveid=\"CAMQAA\" data-complete=\"true\" data-processed=\"true\"\u003eThe Padrón pepper, or\u003cspan\u003e \u003c\/span\u003e\u003cem class=\"eujQNb\" data-complete=\"true\" data-processed=\"true\"\u003epimiento de Padrón\u003c\/em\u003e, is a Spanish heirloom pepper known for its unpredictable heat. While most are mild, a few in every batch can be surprisingly spicy, giving it the nickname \"pepper roulette\". They are typically fried in olive oil and served as a popular tapa\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-hveid=\"CAMQAA\" data-complete=\"true\" data-processed=\"true\"\u003e\n\u003cspan data-wiz-rootname=\"ohfaMd\" class=\"\" data-complete=\"true\" data-processed=\"true\"\u003e\u003cspan class=\"vKEkVd\" data-animation-atomic=\"\" data-complete=\"true\" data-sae=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"otQkpb\" aria-level=\"3\" role=\"heading\" data-processed=\"true\" data-complete=\"true\"\u003eFlavor and heat\u003c\/div\u003e\n\u003cul class=\"U6u95\" data-processed=\"true\" data-complete=\"true\"\u003e\n\u003cli data-hveid=\"CAUQAA\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\"\u003eMild and nutty\u003c\/b\u003e: When cooked, most Padrón peppers have a sweet, nutty, and earthy flavor.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CAUQAQ\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\"\u003eUnpredictable heat\u003c\/b\u003e: About one in ten Padrón peppers is hot, with a heat level comparable to a jalapeño, while the others are very mild.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CAUQAg\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\"\u003eScoville scale\u003c\/b\u003e: On the Scoville scale, Padrón peppers typically range from 500 to 2,500 Scoville Heat Units (SHU). The hotter ones tend to be older or grown under more stressful conditions\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"otQkpb\" aria-level=\"3\" role=\"heading\" data-processed=\"true\" data-complete=\"true\"\u003eUses and preparations\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-hveid=\"CAcQAA\" data-processed=\"true\" data-complete=\"true\"\u003ePadrón peppers are most famously served as a classic Spanish tapa.\u003c\/div\u003e\n\u003cul class=\"U6u95\" data-processed=\"true\" data-complete=\"true\"\u003e\n\u003cli data-hveid=\"CAkQAA\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\"\u003eBlistered and fried\u003c\/b\u003e: The most traditional method involves pan-frying the peppers in olive oil over high heat until the skin blisters and chars. The stems are left on for easy handling while eating.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CAkQAQ\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\"\u003eSeasoning\u003c\/b\u003e: After frying, the peppers are transferred to a plate and generously sprinkled with flaky or coarse sea salt. Some recipes suggest a drizzle of good extra-virgin olive oil at the end.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CAkQAg\" data-sae=\"\" data-complete=\"true\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\"\u003eOther uses\u003c\/b\u003e: While best fresh, they can also be grilled or roasted, served alongside other tapas, or pickled for later use.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"otQkpb\" aria-level=\"3\" role=\"heading\" data-processed=\"true\" data-complete=\"true\"\u003eHow to cook blistered Padrón peppers\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-hveid=\"CAsQAA\" data-processed=\"true\" data-complete=\"true\"\u003eThis simple recipe is the most common way to enjoy Padrón peppers.\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-hveid=\"CAwQAA\" data-processed=\"true\" data-complete=\"true\"\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\" data-processed=\"true\"\u003eIngredients:\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-hveid=\"CAwQAA\" data-processed=\"true\" data-complete=\"true\"\u003e\n\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-hveid=\"CAwQAA\" data-processed=\"true\" data-complete=\"true\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e12 ounces (about 340g) Padrón peppers\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cul class=\"U6u95\" data-processed=\"true\" data-complete=\"true\"\u003e\n\u003cli data-hveid=\"CA0QAQ\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003e2–4 tablespoons extra-virgin olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CA0QAg\" data-sae=\"\" data-complete=\"true\"\u003e\n\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003eFlaky sea salt, such as Maldon\u003c\/span\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\" data-processed=\"true\"\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb class=\"Yjhzub\" data-complete=\"true\" data-processed=\"true\"\u003eInstructions\u003c\/b\u003e\u003cspan data-wiz-rootname=\"ohfaMd\" class=\"\" data-processed=\"true\" data-complete=\"true\"\u003e\u003cspan class=\"vKEkVd\" data-animation-atomic=\"\" data-complete=\"true\" data-sae=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"U6u95\" data-processed=\"true\" data-complete=\"true\"\u003e\n\u003cli data-hveid=\"CA0QAg\" data-sae=\"\" data-complete=\"true\"\u003e\n\u003cspan data-wiz-rootname=\"ohfaMd\" class=\"\" data-processed=\"true\" data-complete=\"true\"\u003e\u003cspan class=\"vKEkVd\" data-animation-atomic=\"\" data-complete=\"true\" data-sae=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003eRinse the peppers and pat them completely dry.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col class=\"VimKh\" data-processed=\"true\" data-complete=\"true\"\u003e\n\u003cli data-hveid=\"CA8QAQ\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003eHeat a large, heavy-bottomed skillet (such as cast iron) over high heat. Add the olive oil and heat until it is very hot but not smoking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CA8QAg\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003eAdd the peppers in a single layer. Cook for about 30 seconds without moving them, allowing the skin to blister and char on one side.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CA8QAw\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003eFlip and shake the peppers, cooking for another 1–2 minutes, or until blistered on all sides and slightly collapsed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CA8QBA\" data-complete=\"true\" data-sae=\"\"\u003e\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003eRemove the pan from the heat and transfer the peppers to a serving plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CA8QBQ\" data-complete=\"true\" data-sae=\"\"\u003e\n\u003cspan class=\"T286Pc\" data-complete=\"true\"\u003eSprinkle generously with flaky sea salt and serve immediately.\u003c\/span\u003e\u003cspan data-wiz-rootname=\"ohfaMd\" class=\"\" data-complete=\"true\"\u003e\u003cspan class=\"vKEkVd\" data-animation-atomic=\"\" data-complete=\"true\" data-sae=\"\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Casa Verde","offers":[{"title":"Default Title","offer_id":50288092709154,"sku":null,"price":5.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/4401\/7186\/files\/padron-spanish-pepper-mild-pepper-casa-verde-microfarm-600x590.jpg?v=1756431729","url":"https:\/\/casaverdeseeds.com\/products\/pimento-de-padron-pepper-seeds-canada","provider":"Casa Verde Seed Shop","version":"1.0","type":"link"}