Padrón peppers come with an element of surprise – they tend to be mild and smoky, but one in ten is fiery hot, and will probably get you when you least expect it. Padrón peppers are remarkably easy to prepare, and can be eaten on their own or added to other dishes. Simply blister them in a skillet with olive oil and sea salt, over high temperature – they’ll melt in your mouth. In Spain, they’re frequently served as tapas, accompanied by fruity sangria or a cold beer. The peppers can also be tossed into pasta, used to embellish pizza, or mixed into frittatas.

Padrón peppers come with an element of surprise – they tend to be mild and smoky, but one in ten is fiery hot, and will probably get you when you least expect it. Padrón peppers are remarkably easy to prepare, and can be eaten on their own or added to other dishes. Simply blister them in a skillet with olive oil and sea salt, over high temperature – they’ll melt in your mouth. In Spain, they’re frequently served as tapas, accompanied by fruity sangria or a cold beer. The peppers can also be tossed into pasta, used to embellish pizza, or mixed into frittatas.

By Lauren VanZandt-Escobar