Tapas Peppers - Spanish Padron

STARTING & GROWING In early spring, start indoors 8 to 10 weeks before outdoor night temperatures are in the 55°F (13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 75°F (24°C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 to 3 inches tall, transplant 3 inches apart into deeper containers. Maintain at 70°F (21°C). Feed with half-strength liquid fertilizer every 2 weeks. When weather is 55°F (13°C) both day and night, gradually acclimate seedlings to outdoor conditions. Transplant 1 1/2 feet apart into rich soil in full sun. Peppers need full sun at least 6 hours per day. Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well to maintain even soil moisture. Water regularly and consistently and fertilize several times a month. HARVESTING & PREPARING For traditional Tapas, harvest the abundant little pointed fruits at no more than 2 inches long. At this small size, they are fragrant and flavorful; larger fruits get very spicy. To serve: Sauté the Tapas peppers quickly in a little hot olive oil just until the skins are glossy and slightly charred. To finish, sprinkle with coarse salt and enjoy while still hot. Most Padrons are mild, but occasionally one little pepper will have more spice — this is traditional and even sought after in Spain.