After being introduced to the tapas sensation which is Pimientos de Padron, I just knew I had to grow this heirloom variety of chilli. This Spanish bar-snack is the ultimate in beer food. Simplicity is its forte – simply whole chillies fried in a pan until softened and starting to brown, then drizzled with balsamic vinegar and a sprinkle of sea salt. Yumbos!
I tracked down Southern Harvest as my seed supplier – they wanted $8 to deliver a pack to my door. Not exactly cheap, considering that more than half of that was going on postage for a 55c envelope, but hey not going to break the bank either. I picked up a seed raising tray, which again was a massive rip-off at $19 for the same plastic they make the little trays that chocolate biscuits come in. But at $30+ a kilo for chillis, I guess I can suck it up.
As you can see below the first shoots have poked through and it’s full-steam ahead for the chilli project!
UPDATE: I planted out 45 seeds and 44 have germinated. Score!