Padrón Pepper Seeds - Spanish Gourmet Heirloom - Quick & Productive - ON SALE

We grow these from you every year, good germination, healthy plants, and perfect padrons for stuffing. They are mostly sweet but have a little heat, and some of them are spicier, which is fun.

I bought several seeds from Sandia and this is one of the first to be ready. You have to pick them 1 to 1 1/2 inches to not be that hot. Mine were already 2 to 3 inches. I had 1 or 2 small ones. The flavor was really good and the larger ones didn't seem to have a heat and then it gradually got hotter in my mouth. I liked the sneak attack from the pepper on my taste buds. Very happy with the plant, lots of pepper and very healthy. Tasty also, will grow this every year.

Seems most folks eat these green, peppers at this stage have a nice kick, but not overwhelming. I prefer to allow to ripen to red, when they have powerful heat and a nice sweetness.
Not sure why this site says there's no heat in these peppers, as they are indeed a hot pepper. Very productive and resilient. Had no issues with pests or disease, and not picking until ripe didn't seem to slow down production any.

See my earlier review that is strictly about seed germination. Now that the season is over I can tell you about the final result.

All seeds that germinated survived the entire season. The plants grew to over 2' tall and flowers and fruits were plentiful. With the drought and hot weather MN experienced last year these babies were hot. Not just the random "lucky" one you hear about. But ALL of them. On the scale I would classify them as hotter than a typical grocery store jalepeno.

The drought didn't limit itself to the Padrons either. Even my Poblanos, which rarely have any significant heat, were brutally hot this year.

But luckily I fancy a bit of heat. So A+ all the way around.. except for the price. Very expensive.

Greetings to the folks at the Sandia Seed Company!

I recently purchased a packet of your padrón seeds. I also happened to get my San Diego garden started early this year as well. As a result I have already had two batches of blackened padróns with coarse sea salt as appetizers for meals. You are receiving a photo of the 2nd batch; ... We all know the first ones didn’t last long from their removal from the evoo they were heated in.

I didn’t see many pictures on your sight for the peppers, before or after being prepared. I wanted to share with you the result of one truly satisfied customer.

Thank you for what you do. Keep up the good work!

I bought 30 seeds to try this year. I planted them on February 5th in peat pellets and I had about an 85% germination rate. I would have hoped for 100% but there are too many variables.

Big beautiful sweet peppers still growing in Northern CA.
High Five!

These are hardy and productive plants--loaded with peppers. Unlike the description, every pepper has been firecracker HOT (which isn't a bad thing but not what I was wanting). I'll try them again next season and hope for a milder pepper.

I love growing these Padrons, I char them in a cast iron skillet with olive oil, garlic, lemon, and sea salt. Delish!