If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos
de Padron.
A popular serving method in the region is to simply fry them whole and serve them with salt, much like the Pimento
de Padron pepper in Spain.
Hello Dave, I have a C. annuum (Pimento
de Padron) plant and have protected it from insects using row cloth.
Not exact matches
This was promising, so I filed the information and did a number of web searches for «pimiento
de Padrón,» «Spanish pepper,» «
Padron pepper» and every combination I could think of.
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