The Padron is a small to medium, dark green, spicy frying pepper native to Spain. Grown by High Prairie Farm (Brookings) using organic practices.
Padrons are typically cooked on high heat with olive oil until blistered, then sprinkled with sea salt and served as a finger food. While a google search will show that these peppers are supposed to be mostly mild (but with an occasional hot one), this variety, from this farm, tends toward the hot and spicy side (like “jalapeno to habanero” hot)! For more on this little pepper’s surprises, follow the link – Padron Pepper: Culinary Russian Roulette.