One of the simplest Spanish delicacies is a tapa called Pimientos de Padrón, small, flavorful green peppers that are blistered in olive oil over high heat and sprinkled with coarse salt. That’s it.

What they are: Padrón peppers are small, green peppers with a sweet, mild flavor. Occasionally, the odd rogue pepper can grow particularly hot and spicy, making eating a dish of these peppers (often ...

Get to know the small, spicy peppers of August: padron, shishito and Jimmy Nardellos. Time and summer's heat transform mild green peppers into richly flavored, sweet and crunchy vegetables that can ...

This classic Spanish trio of scented membrillo (also called quince paste), slightly chalky manchego cheese and toasted mini peppers takes in sweet, sour, hot and salty flavours. Serves 4 2 tsp extra ...

Be sure to choose the largest padron peppers that are all consistent in size. On stove top boil 4 qts of lightly salted water. Add peppers and blanch for 2 mins. strain and cool. Take each pepper and ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

A fruit and vegetable stand in Little Spain has some hard-to-find items like fresh padrón peppers and dried ñora peppers. By Florence Fabricant There are some treasures to gather at Frutas y Verduras, ...