A delicious, emerald-green pepper that will ripen to red on the vine but are usually harvested and eaten while still green. They are generally mild to no heat but 1 in 5 will have a little more kick, especially if allowed to turn red! These peppers are famous in Spain & Portugal as the dish Pimientos de Padrón which is as simple as it is delicious, just sautee in a pan with olive oil until slightly blistered and softened then top with sea salt and serve immediately.
