{"id":339,"date":"2021-02-21T10:43:36","date_gmt":"2021-02-21T10:43:36","guid":{"rendered":"http:\/\/www.galiciatips.com\/en\/?page_id=339"},"modified":"2021-02-21T10:43:37","modified_gmt":"2021-02-21T10:43:37","slug":"pimientos-de-padron","status":"publish","type":"page","link":"https:\/\/www.galiciatips.com\/en\/about-galicia\/typical-galician-food-drinks\/pimientos-de-padron\/","title":{"rendered":"Pimientos de Padr\u00f3n"},"content":{"rendered":"\n

Pimientos de Padr\u00f3n, also known as Padr\u00f3n peppers, is a tapa you can’t miss in Galicia. The green Galician peppers usually have a mild taste, but….some can be that surprising hot you will get tears in your eyes. For this reason there is a famous phrase in Galician about the peppers: Os pementos de Padron, ins pican e outras non<\/em> (Padr\u00f3n peppers, some are hot, some are not).<\/p>\n\n\n\n

The Padr\u00f3n peppers are green peppers from around 5 centimeters long. They are also relatively thick, compared to chili peppers. Around the 16th century the peppers arrived in Galicia, coming for the Americas. With time and due to the Galician climate the peppers obtained their special taste.
As you could guess by it’s name, the pimientos de Padr\u00f3n are mainly cultivated in de surroundings of Padr\u00f3n. Padr\u00f3n is an historical town, about an half an hour drive from Santiago de Compostela<\/a>. Nowadays the peppers are also cultivated in other parts of the world, like southern Spain, Morocco, the US and Canada.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Why some are hot, and some are not<\/h2>\n\n\n\n

What the Galicians say about the Pimientos de Padr\u00f3n is true: Some are hot, and some are not. Why is this? About 10% of the peppers are hot. It al depends on the amount of sun and water the pepper got when growing, in combination with the temperature. <\/p>\n\n\n\n

Now you know most Padr\u00f3n peppers aren’t hot. How to pick a mild one from the dish? Unfortunately you can’t distinguish from the outside which are hot and not. This is what makes Pimientos de Padr\u00f3n such a good tapa! It’s really enjoyable to eat with company. It’s like a game that creates tension, and lots of laughter when someone got surprised by a hot pepper (Let’s hope it’s not you!). <\/p>\n\n\n\n

Pimientos de Padr\u00f3n used to harvested outdoors between May and October, depending the Galician weather<\/a> off course. This is the season the peppers traditionally are available. Nowadays the peppers also grow in large greenhouses and can be available year around. <\/p>\n\n\n\n

Preparation of Pimientos de Padr\u00f3n<\/h2>\n\n\n\n

Pimientos de Padr\u00f3n aren’t complicated to prepare. Just like some other traditional Galician dishes<\/a> the amount of ingredients is limited, creating a pure Galician taste. Pimientos de Padr\u00f3n can be grilled and baked. What do you need?<\/p>\n\n\n\n