For 2024 Pilgrims: €50,- donation = 1 year with no ads on the forum + 90% off any 2024 Guide. More here. (Discount code sent to you by Private Message after your donation) |
---|
http://otherspain.com/pages/recipes/pimientos.aspI've seen a figure of 1 in 10 bandied about. Try growing your own. The slower they grow the hotter they get. I've encountered some pretty spicy hits in bars in remoter and more rural parts of Spain where the pimientos probably came out of someones garden or veg patch. The poly-tunnel grown mass produced stuff, though still delicious, is generally pretty palate friendly.
You are LuckySomewhere (Brierley maybe) I read that every fifth Pimiento de Padron is supposed to be very hot, turning the meal into a kind of Galitian culinary roulette. I have eaten at least 10 meals of pimientos de Padron and I love it. However, have I been unlucky (lucky?), because all pimientos have been anything but hot. Who has had a different experience, or shall we call the myth busted?
Dank je, Peter!You are LuckyI had several very hot ones.
Keep trying and maybe you get un lucky.
Wish you well,Peter.
Somewhere (Brierley maybe) I read that every fifth Pimiento de Padron is supposed to be very hot, turning the meal into a kind of Galitian culinary roulette. I have eaten at least 10 meals of pimientos de Padron and I love it. However, have I been unlucky (lucky?), because all pimientos have been anything but hot. Who has had a different experience, or shall we call the myth busted?
If you plant regular peppers anywhere near hot peppers, they will have heat! Best to space them far apart.Just had the one in five at Casa Manolo. My home grown this year were ten of ten. Inedible. I don't know if it was soil, climate, or nearby hot red peppers polinating them.
That is so interesting. Why is that?If you plant regular peppers anywhere near hot peppers, they will have heat! Best to space them far apart.
If you plant regular peppers anywhere near hot peppers, they will have heat! Best to space them far apart.
Me neither.Not a single one.
We should have more of these voting thingummys. Very democratic.
True, but I like olive oil. I'll have to try those Espelettes. Thanks for the tip!Oily when grilled and never a hot one; now Espelette piments, there is a hot pepper.
My parents (who are from La Coruña) say that a lot of the Pimientos are called Padrón but they're actually grown around Betanzos and they're not hot. Don't know how true this is. We grow them in our garden in London and we definitely get more than 1 in 10 that are hot, especially if we don't water them properly
That was just too few and a too quick decision. The pimiento deserves better. Try again on your next camino!I tried one, it was hot. Never tried another one
I wonder if there is an added variable here, being our perception of "hot."
That can that vary as much as the pimentos' actual hotness.
I notice at least 2 people who perceive heat are British. Not to make assumptions, but...
(In Galicia, I've never had one that's more than a wee bit warm. When I ate home-grown ones that had been starved of water a bit...hotter. But still not hot. Or even close. The tiny green bombs that we get here, on the other hand...terribly wonderful, and always a surprise, hidden in the innocent looking curried eggs or pickled tea leaf salad.)
Off topic, but here (thanks to the wonder of the internet) is a recipe for you, Jakke. We just had a veterinarian version of this served at lunch today, very Burmese--except the real Burmese version has much more oil.More useful recepies?
I wonder if there is an added variable here, being our perception of "hot."
That can that vary as much as the pimentos' actual hotness.
I notice at least 2 people who perceive heat are British. Not to make assumptions, but...
(In Galicia, I've never had one that's more than a wee bit warm. When I ate home-grown ones that had been starved of water a bit...hotter. But still not hot. Or even close. The tiny green bombs that we get here, on the other hand...terribly wonderful, and always a surprise, hidden in the innocent looking curried eggs or pickled tea leaf salad.)
Gracias!Off topic, but here (thanks to the wonder of the internet) is a recipe for you, Jakke. We just had a veterinarian version of this served at lunch today, very Burmese--except the real Burmese version has much more oil.
The pickled tea-leaf salad is not really reproducible without the actual Burmese fermented tea leaves (I've tried), but this is what it looks like.
Thanks. Sounds great!I've just made piperade for dinner, in memory of a wonderful dinner we had at Lavarrenx in the French Basque country, on the Le Puy route. Delicious. A good half cup of olive oil, into which goes finely chopped onions, finely chopped red and green capsicum (I think in the US bell peppers?) and tomatoes - all in about equal quantities. A teaspoon of cider vinegar.
I add some sliced chorizo sausage to make it a substantial main dish. Cook until it softens and all melds together well, serve with crusty bread to sop up the juices. Easy, and a family favourite.
Kanga, I have a much cherished container of Piment d'Espelette which I sprinkle cautiously on many things I prepare, but when I grill chipirones (calamari) which are now available in US groceries I usually over do it like they do in Basque Country. Bon appetite!I've just made piperade for dinner, in memory of a wonderful dinner we had at Lavarrenx in the French Basque country, on the Le Puy route. Delicious. A good half cup of olive oil, into which goes finely chopped onions, finely chopped red and green capsicum (I think in the US bell peppers?) and tomatoes - all in about equal quantities. A teaspoon of cider vinegar.
I add some sliced chorizo sausage to make it a substantial main dish. Cook until it softens and all melds together well, serve with crusty bread to sop up the juices. Easy, and a family favourite.
But how do you plant the Padron peppers? Importing their seeds to the USA may not be allowed. Thanks.If you plant regular peppers anywhere near hot peppers, they will have heat! Best to space them far apart.
You buy the seeds in the USA. They're easily found online.But how do you plant the Padron peppers?
A quick google search shows that padron pepper seeds are readily available in the US, and they are listed as "hot".But how do you plant the Padron peppers? Importing their seeds to the USA may not be allowed. Thanks.
We must have been searching at the same time!You buy the seeds in the USA. They're easily found online.
Okay, y'all made me look it up, just to prove I'm not crazy! This is an excerpt from a study:
A misconception exists among a number of individuals who save their own seed. The misconception is that no crossing has occurred if the fruit and foliage of the first generation (F1 generation) or subsequent generations appear no different than the parental generation. This misconception can be illustrated by performing the following test. The test consists of growing a row of hot peppers next to a row of sweet peppers, both varieties having approximately the same shape and color of fruit and otherwise similar in appearance. The seed from the fruit of the sweet variety is then saved and planted. When the fruit of this planting (F1 generation) is eaten, a high percentage of these peppers will be found to be hot (due to the presence of a dominant gene received from the hot variety). One enthusiastic bite into a hot sweet pepper will illustrate that similarity in appearance does not mean absence of cross-pollination. Incidentally, the hot trait will not disappear in the next generation (F2 generation) or subsequent generations unless the hot plants are rogued out (each plant would have to be grown in isolation to do this). Instead the genes will "move around" in the plants of the subsequent generations. This experiment demonstrates the obvious results of cross-pollination,
I get so sad when I get a jalapeño with no heat at all, now I understand why it happens! No wonder it's so inconsistent. The whole article was really interesting, talked about separating sweet and hot peppers as much as a mile to keep the lines pure!Interesting. Thanks for posting this Sarah.
Or at least replying. It's always funny when this happens. Great minds.We must have been searching at the same time!
Where do you get them from. I love tham and I want some now lolNever found a hot one in Spain. But we get them from a grower here in Australia, and indeed about 1 in 10 is very hot. He explained it was the growing conditions as a long dry spell makes them hotter.
Where do you get them from. I love them and I want some now lol
Thanks, bit far for me so I will have to grow them. If you ever do the VdlP try the padrones in Ourense. They use salt flakes to season...sensational..and big serves.This is the Australian grower we found. I think the season is Nov-May?
http://www.midyimeco.com.au/
Thanks, bit far for me so I will have to grow them. If you ever do the VdlP try the padrones in Ourense. They use salt flakes to season...sensational..and big serves.
HiSomewhere (Brierley maybe) I read that every fifth Pimiento de Padron is supposed to be very hot, turning the meal into a kind of Galitian culinary roulette. I have eaten at least 10 meals of pimientos de Padron and I love it. However, have I been unlucky (lucky?), because all pimientos have been anything but hot. Who has had a different experience, or shall we call the myth busted?
Can I come too, please???falcon, please invite me over. . .viva el pimento de padrón!
I'm told by one who should know that the heat happens when the plants get less water, as would happen in hot summer weather. So you may be right.When I asked about it, they told me that serving them before summer means that a lot more will be very hot.
they told me that serving them before summer means that a lot more will be very hot.
Wouldn't that be the opposite of the theory heard by @peregrina2000 ?I'm told by one who should know that the heat happens when the plants get less water, as would happen in hot summer weather. So you may be right.
Ooops, I misread. You're right.Wouldn't that be the opposite of the theory heard by @peregrina2000 ?
Scientific method took a beating; I changed a lot of variables. I used raised beds what required daily watering instead of the ground soil in my front yard that relied mostly on rain irrigation. The plantings were from three different seed sources, two on eBay and one from a store in Spain. I used liquid fertilizer more often this year, since there was not a lot of soil from which the plants could draw nutrition. I am harvesting more often since the plants are on my back deck, so the peppers are a bit smaller. And, as mentioned, I did not plant other pepper plants anywhere nearby. Last year every pimiento was as hot as a jalapeno. This year they are generally mild, with about one in twenty have some bite. Since I did not change just one factor, I have no idea what caused the difference in 2016 and 2017 harvests. The crop is so bountiful that I think I can drop my multivitamin and just eat peppers!
Roma and cherry tomatoes. Yes, gazpacho!gazpacho, anyone?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?