Spicy Padrón peppers with

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The Padrón peppers represent one of the most classic Galician tapas and are so good that they are eaten as an entree, rather than as accompaniment. But the best part of eating Padrón peppers certainly is not knowing which one is going to sting you, since until you have them in your mouth, it is almost impossible to distinguish them.

The curious thing is that although in their American origin they all stung furiously, when cultivating them in cold Galician lands, this changed and only one of every ten peppers of Padron is susceptible to be spicy, while the rest can be as soft as any green pepper.

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