suggestions for red Padron peppers

habitat_gardener · August 9, 2013

I didn't pick my Padron peppers when they were small and green, so now they're large and red. I've heard that they get quite hot -- "intensify dramatically in heat level" according to one source -- once they get over a couple inches long. How hot? I use hot peppers sparingly, mostly as dried peppers, and am wondering how I can use these peppers.

FarmerShawn · August 9, 2013

I dried mine last year and ground them to a powder. That powder makes a nice addition to anything that benefits from a touch of heat, from eggs to salad dressing to stir fry to tomato sauce.

mulemad · August 16, 2013

My Padron peppers are also big and red as I over-enthusiastically bought 2 dozen seedlings at the spanish feed store as they were selling at 1 euro (c 1,30$) a dozen. They've all grown well except one which the horse trod on. In Galicia, Spain, where they traditionally come from the mature peppers are just dumped. A Padron pepper fancier found this too sad and came up with a blog (in spanish) on how to make use of mature peppers, suggesting this grinding into pepper as well. I have to complain to the feed store because none of my peppers, including the red ones, 'pica'. As the saying goes ...unos pican, otros non. I also cut them up very finely and add to other stuff.
Mulemad

August 9, 2013	#1
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	suggestions for red Padron peppers I didn't pick my Padron peppers when they were small and green, so now they're large and red. I've heard that they get quite hot -- "intensify dramatically in heat level" according to one source -- once they get over a couple inches long. How hot? I use hot peppers sparingly, mostly as dried peppers, and am wondering how I can use these peppers.

August 9, 2013	#2
FarmerShawn Tomatovillian™ Join Date: Dec 2011 Location: Vermont Posts: 1,001	I dried mine last year and ground them to a powder. That powder makes a nice addition to anything that benefits from a touch of heat, from eggs to salad dressing to stir fry to tomato sauce. __________________ "Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers

August 16, 2013	#3
mulemad Tomatovillian™ Join Date: Aug 2013 Location: Portugal Posts: 7	My Padron peppers are also big and red as I over-enthusiastically bought 2 dozen seedlings at the spanish feed store as they were selling at 1 euro (c 1,30$) a dozen. They've all grown well except one which the horse trod on. In Galicia, Spain, where they traditionally come from the mature peppers are just dumped. A Padron pepper fancier found this too sad and came up with a blog (in spanish) on how to make use of mature peppers, suggesting this grinding into pepper as well. I have to complain to the feed store because none of my peppers, including the red ones, 'pica'. As the saying goes ...unos pican, otros non. I also cut them up very finely and add to other stuff. Mulemad