Siguiendo la tradicion de pimientos de padron. Grown in Oregon from seed that we personally source in Spain, our padron peppers are cultivated on our farm in open fields, not greenhouses. The plants are therefore exposed to the elements, developing exceptional flavor. Because of our proximity to the sea, and being on virtually the same latitude as northern Galicia, we benefit from a unique microclimate that is very similar to that where padron peppers have been grown for generations. Found in many tapas bars in Spain, these wonderful peppers are traditionally sauteed in olive oil until the peppers blister, then served warm with a dusting of coarse sea salt or fleur de sel. Also delicious stuffed with tetilla cheese or jamon. ...unos pican, y otros no. About 1 in 10 peppers will be spicy - the rest are delightfully savory. At Viridian Farms, padron peppers have been grown for over 12 years, supplying some of the best restaurants and specialty produce distributors in the country. Featured by El Comidista in El PAIS, Spain's largest newspaper (see 7/30/2012 edition online). Peppers are packaged with cold gelpacks in thermofoil and shipped via USPS Priority Mail to ensure they arrive quickly and in optimum condition.