Padrón Pepper is a Spanish heirloom traditionally fried in oil and served as tapas. The small, conic peppers are usually picked green at 1–1 1/2 inches, though they can mature to red for a sweeter flavor. About one in twenty peppers is hot, so each one brings a little uncertainty to the harvest.
Start seeds indoors 8–10 weeks before the last frost and transplant after frost when the soil is warm. Space plants 18–24 inches apart; harvesting the first usable fruits encourages continued production.
