Thin-skinned and mild when 1-1.5″ and gaining 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.