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The taste is mild, but some exemplars can be quite hot. Padrón peppers originate from the municipality of Padrón in the province of A Coruña, Galicia, northwestern Spain. Padrón peppers are picked when immature and green. Padrón peppers are customarily fried in olive oil until the skin starts to blister and the pepper collapses.
In and around the town of Padrón, the stems are removed before frying. Removing the stems is recommended by major Galician pepper producers and the head of the Galician tourism association on the grounds that they cause bitterness in fried peppers. Fried Padrón peppers are typically served hot with a dusting of coarse salt, sometimes accompanied by chunks of bread, as tapas. The Devil’s Dinner: A Gastronomic and Cultural History of Chili Peppers. The Camino Portugues: From Lisbon and Porto to Santiago – Central, Coastal and Spiritual caminos.
