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Padron Frying Pepper
65 days to young green harvest
Capsicum annuum
HEIRLOOM Shishitos are lovely but pass the Padrons, please! The Spanish have prized Padrons pan-fried as tapas since the 1600s. Since they’re harvested as young 1-2″ green peppers, Padrons are almost ridiculously prolific. Though harvested young to avoid the searing heat, 1 in 20 strikes with serious heat for a game of roulette we adore, so long as there is enough aioli! If you let them ripen red, Padron Frying Pepper makes an incredibly flavorful lacto-fermented pepper relish and hot pepper jelly.
At Fruition, we sow peppers in soil blocks indoors 2 months before final forst, early April for us here in Zone 5, germinating them on heat mats with ease. Good light is essential: Younger, less stressed seedlings are healthier and more abundant than older, more stressed seedlings.
Organic Padron Frying Pepper
Planting Method: Transplant Only
When to sow: 8-10 weeks before last frost
Seed Depth: 1/4 inch Days to Germination: 7-10 at 85°F
Sowing and seedling care: Sow indoors 2 seeds per soil block & thin to strongest 1. 80F heat mats will germinate seeds best; after germ, set to 70F days & 60F nights. Good light is essential: Younger, less stressed seedlings are healthier and more abundant than older, more stressed seedlings.
Move to 3-4” pots with first true leaves. Harden off (reduce water & temp 3-7 days) & transplant when night temps are above 50F. Pluck off any flowers at planting.
When to transplant: After last frost
Transplant Spacing: 12-18 inches Sun Needs: Full
Days to Harvest: 65 days to green, 85 days to red fruit
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Julia (verified owner) –
My favorite pepper. I cannot grow enough of these. They are absolutely delicious pan-fried in olive oil with salt. Maker an aoli dipping sauce and they’re even better. These are fast to produce and prolific. If I had more space I’d grow 20.