Hot, hot, hot!

We planted a padron pepper plant this year and really enjoyed the small green peppers.  So tasty and with a nice little kick.

Then one day I made a risotto when a friend was visiting for the weekend and selected just one - bit larger than normal - padron pepper each which I blistered and served on top of the risotto to add a nice little crunch and kick.

Wow! We couldn't believe the difference in just the change of size compared to the heat of the pepper. Even the tiniest piece was incredibly hot!  None of us could eat it - so I was glad I only served the pepper whole and not cut up in anything!

Just another inch in length and they were so incredibly hot.

So we left the larger peppers on the plant and it now looks so pretty - with beautiful red peppers hanging on the all but dead plant.

I have decided to dry the red peppers and then grind them up to make them crushed red peppers, like you buy in the spice jars.  First taste of one I dried showed that it was, thankfully, milder than its green large form.

But in the meantime, I think they look so pretty  hanging on the plant.  I'm hoping they will sun dry but if there is a chance of rain, I'll bring them in and dehydrate them.

Have you ever tried padrons red? Should I be wary? Was the one I tried just an oddity?

Oh yes, and that is our wonderful arugula in the background of the photos.  Again that is super peppery - love it like that. Maybe that raised bed is destined to be hot stuff!