Your shopping cart is empty!
Hot pepper "Padron"
Hot Paprika "Padron" (Pimiento de Padrón).
A mid-season, mildly hot variety that is a legend of Spanish cuisine. A bushy, medium-sized plant, well-branched, making it suitable for container growing.
The fruits are flattened and of medium length. They are green at technical maturity (eaten this way) and turn red when fully ripe.
Culinary Tradition: Traditionally, these peppers are fried whole in olive oil until blistered, sprinkled with coarse sea salt, and served as an appetizer (tapas).
GROWING PEPPERS INDOORS (Window Gardening):
Both sweet and hot peppers (especially compact varieties like Padron) thrive in apartments.
1. Light is the main factor.
In a living space, the area with quality lighting is small. Verandas, insulated balconies, loggias, and windowsills are the best places.
* Orientation: South, South-East, and South-West windows are ideal. North and East windows will not provide enough light.
* Supplemental lighting: With a lack of sunlight (autumn/winter), artificial lighting with fluorescent or grow lamps is necessary (calculated at 120-300 W per m²).
2. Temperature regime.
The temperature on the windowsill differs from the room temperature. In autumn and winter, it is 3-4°C lower, and with frosted glass, it can drop by 5-8°C.
* Overheating danger: Plants can suffer from the heat of radiators. To prevent this, use screens to divert hot air.
3. Watering and Humidity.
* Water: Water for irrigation must be settled (to warm up and release chlorine). Use room temperature water (not lower than +15°C).
* Regime: Water as the soil dries. If the pot is near a heater, watering should be abundant and regular. In winter, in cooler conditions, reduce watering and do it only in the first half of the day.
* Humidity: Peppers love humid air (optimum 70-80%). Spray the plants or place containers with water nearby.
4. Overwintering and Perennial Nature.
Hot pepper is a perennial plant capable of growing in one place for about 5 years!
If it is not possible to provide supplemental light in winter, the plant may drop its leaves. This is fine. In autumn, after fruiting, cut the crown by 1/3 and reduce watering, keeping the soil semi-moist. In spring, feed the plant, place it in the light, and it will start blooming and fruiting again.
A mid-season, mildly hot variety that is a legend of Spanish cuisine. A bushy, medium-sized plant, well-branched, making it suitable for container growing.
The fruits are flattened and of medium length. They are green at technical maturity (eaten this way) and turn red when fully ripe.
Culinary Tradition: Traditionally, these peppers are fried whole in olive oil until blistered, sprinkled with coarse sea salt, and served as an appetizer (tapas).
GROWING PEPPERS INDOORS (Window Gardening):
Both sweet and hot peppers (especially compact varieties like Padron) thrive in apartments.
1. Light is the main factor.
In a living space, the area with quality lighting is small. Verandas, insulated balconies, loggias, and windowsills are the best places.
* Orientation: South, South-East, and South-West windows are ideal. North and East windows will not provide enough light.
* Supplemental lighting: With a lack of sunlight (autumn/winter), artificial lighting with fluorescent or grow lamps is necessary (calculated at 120-300 W per m²).
2. Temperature regime.
The temperature on the windowsill differs from the room temperature. In autumn and winter, it is 3-4°C lower, and with frosted glass, it can drop by 5-8°C.
* Overheating danger: Plants can suffer from the heat of radiators. To prevent this, use screens to divert hot air.
3. Watering and Humidity.
* Water: Water for irrigation must be settled (to warm up and release chlorine). Use room temperature water (not lower than +15°C).
* Regime: Water as the soil dries. If the pot is near a heater, watering should be abundant and regular. In winter, in cooler conditions, reduce watering and do it only in the first half of the day.
* Humidity: Peppers love humid air (optimum 70-80%). Spray the plants or place containers with water nearby.
4. Overwintering and Perennial Nature.
Hot pepper is a perennial plant capable of growing in one place for about 5 years!
If it is not possible to provide supplemental light in winter, the plant may drop its leaves. This is fine. In autumn, after fruiting, cut the crown by 1/3 and reduce watering, keeping the soil semi-moist. In spring, feed the plant, place it in the light, and it will start blooming and fruiting again.
Emerald Green Tomato Jam with Chili Pepper.
Thick green tomato jam – something you haven't tried yet! Even if you are skeptical about vegetable jams, this recipe will change your mind. Green tomatoes in sweet syrup with a spicy kick pair perfectly with cheeses (Camembert or Feta/Bryndza).
You must try making at least a small jar!
Important: Green tomatoes should not be eaten raw (due to solanine). However, processed ones – fermented, pickled, or cooked as jam – are absolutely safe and delicious. If you had to harvest early, this jam will console you!
Characteristics:
Cooking time: 1 hour.
Quantity: 1 liter.
Calories (per 100 g): 167 kcal (Protein: 1 g, Carbs: 41 g).
Ingredients:
- 1 kg green tomatoes;
- 600 g sugar (no less than 500 g per 1 kg of vegetables);
- 1 lemon;
- 1 green chili pod.
Preparation Method:
1. Prep tomatoes: Choose firm fruits. Remove the stalk and any spots. Chop very finely with a sharp knife (cubes less than 0.5 cm).
2. Sugar: Place tomatoes in a wide, heavy-bottomed saucepan. Cover with sugar.
3. Lemon: Blend the whole lemon (with zest) or grate finely. Important: if chopped coarsely, the peel pieces will remain hard.
4. Chili: Cut the pepper in half, remove seeds and membranes. Chop finely. Tip: taste the pepper first; it needs to be hot to leave a piquant aftertaste.
5. Resting: Mix all ingredients and leave for 10-15 minutes. The sugar will melt, juice will be released, so no water needs to be added.
6. Boiling: Bring to a boil under a lid. Simmer on low heat for 45-50 minutes.
7. Evaporation: Remove the lid and cook for another 25 minutes on medium heat, stirring constantly. Watch the thickness and color – if overcooked, the emerald color will turn brown.
8. Storage: Pour the jam into dry jars, cover with a towel until cool, then seal. Store in a dark, dry place.
Serving: A spoonful of this jam on a slice of salty cheese is pure delight!
