Padron Pepper is thin-skinned and mild when 1-1.5″ and gains some spice when larger. Even though we often smoke ourselves out of the kitchen cooking these Spanish tapa peppers, padrones are a favorite flavor of summer. Like our local chefs, we cut them in half, clean out the seeds, and fry them in hot oil until the skins bubble and brown. Then they get sprinkled with salt and dipped in aoili or mayo. Our taste buds are left moderately fried, but immensely happy. They both sweeten and spice up when red, but are traditionally eaten small and green, making them a perfect early pepper for short growing seasons or mild climates. Similar to shishito peppers but larger, darker and spicier. Named after the Spanish town of its origin.
Days to Maturity: 65
Latin name: Capsicum annuum
Life cycle for seed saving: Annual
Start Padron Pepper indoors mid-March through early May. Optimal soil temperature for germination is 85°. Seed depth: ¼”. Maintain temp around 70° for healthy growth. Plant spacing: 12-18”. Row spacing: 18-36”. Harden off before transplanting. Plant in full sun.
All of our seed is Non-GMO and Certified Organic by Washington State Department of Agriculture. We grow the majority of our varieties here at Deep Harvest Farm on Whidbey Island while we purchase the rest from other small, organic Northwest seed growers. Finally, all of our offerings are open-pollinated (OP) so that you too can save and share seed from these plants!