Padrons, small green peppers often served as a bar snack in Spain. They’re sweet, but smoky. They’re mild, but every now and then you’ll bite into a hot one.
Treat them like regular peppers, keep refrigerated in the bag they came in and try consume within a week. We suggest you quick them a good rinse and pat dry. Sprinkle with coarse sea salt and roast, fry in a pan or BBQ over high heat until they blister and soften. Also great sliced to add to your pizza toppings or use in fajita fillings. You can stuff them too, we personally love stuffing them with crumbled fried chorizo sausage.