Padrón Peppers: A Taste of Galician Sunshine
September 7, 2023
In the picturesque region not far from A Coruña lies the birthplace of Padrón peppers, whose name echoes the arrival of Padrón. The legacy traces back to the Franciscan monks of the Herbón Monastery, who, with a touch of New World ingenuity, cultivated peppers from afar and masterfully adapted them to the local climate, birthing the diminutive yet robust varieties we know today.
Ranging from five to ten centimeters in size, these little green peppers boast an intense flavor profile, occasionally punctuated by a touch of heat. The harvest season unfolds from mid-May to summer, with markets abundant in these treasures until Saint Martin’s Day—the traditional pork-slaughtering day. However, fear not, for these delights grace the shelves of stores year-round.
Padrón peppers are savored both as tapas and accompaniments to fish and meats. Their preparation is as swift as a summer breeze: a quick sauté in olive oil, a dusting of coarse sea salt just before serving, and they’re ready to grace your palate. It’s imperative to indulge in their deliciousness promptly, while they retain their inviting warmth.
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