The Padrón peppers are small peppers from the town of Padrón in the Galicia region, north west of Spain, they are usually picked during the moths with an  "r" e.g September.

They say Padron peppers are like the Culinary Russian Roulette,  "os pimientos de padrón uns pican e outros non" one in about ten is super hot (specially during the June, July and August months)

Cooking ingredients:

• 40 or 50 Pimientos de Padrón - with stems
• Olive Oil
• Sea Rock Salt
  

Cooking time less than 10  minutes  

They are really easy to cook:

• Take a pan and pour enough oil to generously cover the bottom of the frying pan.
• Turn the heat up to low, medium.
• When the olive oil starts to sizzle, throw the peppers in whole.
• Fry and turn until the peppers have small white blisters all over. 
• Sprinkle with rock salt and serve as starter.
• If you want to impress your guests serve with farm bread and traditional Albarinho wine, from the same region.