+
Restaurants & Bars

Report on Quetzal Farms' giant spicy pimientos de Padron

coolbean98 | Sep 17, 200601:24 AM     4

So I finally tried the pimientos de Padron from Quetzal Farms at the Berkeley Farmers Market this morning. They had giant ones, about twice the size of the kind you find from Happy Quail, for $6/pound. Great deal! Also, really hot!!! They warned us that they were "a little spicier" than the smaller ones, especially the redder ones, and they were not kidding. We didn't have a mild one in the bunch that we got, and I think my husband had some kind Chilean Insanity Pepper-type experience as we (unsuccessfully) tried to finish them all. We had a lunch of P'tit Basque, membrillo, and chorizo with the peppers, and the cheese was fairly successful at quenching the burning, burning fire (I should have bought some milk).

Link to previous search for affordable pimientos de padron: http://www.chowhound.com/topics/show/...

PS: Spanish Table said they sell pimientos de padron seeds in the spring and have had customers report successful plants!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Support These Black-Owned Bars & Restaurants in Major U.S. Cities
Food Trends

Support These Black-Owned Bars & Restaurants in Major U.S. Cities

by David Watsky | Over the weekend, angst, anger, and unrest over the police killing of George Floyd reached a fever...

22 Black-Owned Culinary Businesses to Support Right Now—and Always
Food News

22 Black-Owned Culinary Businesses to Support Right Now—and Always

by Amy Schulman | Over the past week, the country has erupted in protest over the unjust murders of George Floyd, Breonna...

How to Fight for Food Justice in America
Explainers

How to Fight for Food Justice in America

by David Watsky | What is food justice? We tackle the broad concept of food justice as well as some of the causes of...

Take Pride in Your Cooking: The Best Cookbooks by LGBTQ+ Chefs
Shop

Take Pride in Your Cooking: The Best Cookbooks by LGBTQ+ Chefs

by Simone Paget | There’s nothing quite like the feeling of cracking open a new cookbook and being immediately inspired...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.