Padron peppers are a Spanish heirloom that delivers genuine excitement at harvest time, thanks to their delightful (and occasionally fiery) surprise factor. These compact plants grow 18 to 36 inches tall and produce small, thin-walled peppers that mature in just 60 days, making them one of the fastest crops in the pepper world. The real thrill is in the eating: most are sweet and mild, but roughly one in ten pack serious heat, creating an unpredictable adventure with every bite that tapas bars and home gardeners have loved for generations.
Full Sun
Moderate
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36in H x 24in W
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Moderate
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Padron peppers earn their reputation through sheer fun and practicality. They produce heavily on compact plants suited to containers or garden beds, mature quickly in 60 days, and deliver the famous roulette of flavor that makes them legendary bar food. Their thin skins are tender enough to eat whole, whether fried in olive oil or roasted until blistered, and the mystery of which pepper will bite back keeps diners coming back for more.
These peppers are at their best when fried whole in a hot pan with olive oil until the skin blisters and chars, then finished with fleur de sel. The thin walls make them ideal for quick cooking, and their size means they can be popped into your mouth in one or two bites. They're also excellent roasted over an open flame, stuffed with cheese, or tossed into pasta dishes. Raw, they offer a crisp texture and bright flavor that works in salads or as a snacking pepper when picked young.
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Start seeds indoors 8 to 10 weeks before your transplant date, maintaining a soil temperature of 70 to 90°F for germination. This warm start ensures strong seedlings ready for the garden. In mild climates, you can also sow seeds directly outdoors 2 to 4 weeks after your average last frost date, when soil temperature reaches at least 70°F.
Transplant seedlings outdoors 2 to 4 weeks after your average last frost date, once daytime temperatures consistently reach 70°F and nighttime temperatures stay above 55°F. Space plants 24 inches apart in full sun. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before planting. In mild climates, you can also sow seeds in late summer for a fall or winter crop.
Direct sow seeds 2 to 4 weeks after your average last frost date in mild climates, when soil temperature is at least 70°F. Sow at 1/4 inch depth and keep soil consistently moist until germination.
Padron peppers are ready to harvest 60 days after transplanting, when they reach 2 to 3 inches long and turn from green to a darker olive or reddish color. Pick them at any stage for the classic tapas preparation, or let some fully mature for deeper flavor. Harvest regularly to encourage continuous flowering and fruiting throughout the season. Use scissors or pinch them off gently to avoid damaging the plant.
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