Although the season here in Australia runs from December to May, this is the first time I've seen them available.
These bite sized peppers have a quirky characteristic - about 1 in 10 will be hot and there's no way to tell until you bite into them. You'll see it often described as "Russian roulette with Padrón."
When it comes to eating them, best have something refreshing to douse the heat just in case you happen to be the (un)lucky one.
To serve, it couldn't be easier. You could stuff them with cheese and bake them or simply fry - either shallow or deep, until the skin puffs and starts to pull away from the flesh. I've gone for the simple option.
Fried Padrón Peppers
Clean the peppers with the damp cloth and then dry them completely. Leave them intact - don't remove the stalk.
Shallow or deep fry, a few at a time, turning them as the skin stars to puff. Once the skin is all wrinkly, remove and place on paper towels to remove any excess oil.
Sprinkle with a little sea salt and continue the process until all the peppers are done. You will notice that the peppers will deflate on cooling.
In the batch I had, the hottest was probably a 5 on a scale of 1 to 10, most had a sweetish, fresh pepper taste that went well with a good glass of Shiraz.