Pimientos de Padrón – A Spicy Little Snack

Eat them with your fingers!
Eat them with your fingers!


Pimientos de Padrón are a popular tapas, especially when they´re in season during the summer.  They are little green peppers that come from a town in Galicia (northern Spain) called Padrón.  So, their name translated means “peppers from Padrón”.  A little saying about them is that “algunos pican, otros no” which means “some are hot, some are not”. To be honest, as a dedicated chili eater, they´re mostly not that spicy…apart from some we grew last year which seemed to want to be like all the other chilis in the vegetable garden and nearly blew my head off!

Ready for frying

If you do manage to find them, all you do is deep fry them in very hot oil.  When the skin starts to blister and turn black (this will take long moments rather than long minutes), drain them and sprinkle heavily with coarse salt.

Frying tonight!

Eat with a cold beer to wash down the spicy, salty tastes or a delicious clara (that´s a shandy to you and me).

Just what you need...

And whilst you´ve got that oil hot, how about quickly deep frying some sage leaves and sprinkling them with salt too.

Scarily Addictive Sage

They can become really addictive, and as it´s a herb they´ve got to be better for you than crisps…haven´t they?!

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66 thoughts on “Pimientos de Padrón – A Spicy Little Snack

  1. The drinks look very cooling and the pimientos look good, although when I’ve tried them they’re all too hot for me, so I make this dish with small sweet green peppers. Did you find the originals in Galicia?

    1. Yes, these were from Padrón, but we have also grown some from seeds that we got a few years back from some others from Padrón that my sister in law gave me. They progressviely got hotter each year (which was strange) so next year we´ll probably start again with new seeds!

  2. I saw Padron Peppers in my seed catalogs last spring, and thought it sounded a bit like Russian Roulette….mild one, mild one, mild one, OMG! That’s HOT! 🙂
    I didn’t grow any…but they sound good the way you describe them!
    Fried sage leaves? That, I can try!

  3. I have some peppers out on a bush, john has fogotton their name but some are spicy and some are not, last night i roasted a couple.. On friday when we have a few drinks i may try this and serve with some parmesan crackers, that deep fried sage looks gorgeous.. c

  4. As much as I can appreciate the Russian roulette type of thrill, one hot pepper and I’d be done for the night. I think I’ll stick with the fried sage leaves. Ask me again about the pimientos after I’ve had a few shandies.

    1. Like cats who jump on the laps of people who are allergic or don´t like them, the hot ones always seem to get picked up by the non heat lovers and people like me spend the evening only getting the sweet ones!

  5. I’m a sucker for fried sage leaves–plain, with pasta, etc. But these peppers…oh boy! I always order them at sushi restaurants, but never thought of making them myself, which is weird because I love them so much. Those cold beers would be perfect with the peppers!

  6. I have these sometimes hot sometimes not chillies in my garden – most people call them cayenne but mine have morphed into something different! Have a super weekend 🙂

  7. These are what transitioned me from a “I’m not crazy about fried peppers” girl to a “GIVE ME MORE!!!” woman! Ale’s mom makes these often and I love them. The last time I tried to get a good picture but they just looked weird… good work!

  8. Oh yes!! I would eat those pimientos de padron with my fingers!! It is funny in Latin America we call beer chela (in Mexico), rubia (in Honduras)….The idea of frying sage is cever and fantastic!!! Bravissima!!!

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