Pimientos de Padrón are succulent thumb-sized green peppers that are traditionally grown around the small town of Padrón in Galicia. A classic tapa, served there and in Madrid, is made by simply sautéeing a couple of handfuls of peppers, stems on, in olive oil, then adding sea salt to taste. The result is a smoky, salty delight, eaten by grabbing the stem of the pepper and biting off the body of the pepper. Most are mild but a few have a surprising amount of heat: “Spanish Roulette,” according to the New York Times.
La Tienda, based in Virginia, noted that Galicia and Virginia share an Atlantic coast. They have persuaded a local farmer to produce the peppers from imported seeds, and the results are available every year about this time. Thinking back to last summer in Madrid, I could not resist ordering a couple of pounds. Since overnight shipping is a given, I also took the opportunity to tack on the only-just-available Jamón Ibérico Bellota Paleta in a 4 ounce hand-sliced package. That is the subject of another posting, but I can tell you that the peppers alone were worth the shipping cost.