Padron peppers | CUESA

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Padron peppers

Generally harvested in their green, mild state, this small, flavorful fryer heats up with maturity (0-3,000 Scoville heat units). For a delicious appetizer that is popular in northern Spain, fry them in olive oil until they’re soft and the skins are slightly charred and blistered, then toss with sea salt and serve.

In Season

August, September, October

Recipes with Padron peppers


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »