Grilled Padrón Peppers with Sea Salt
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Prep Time: 3 minutes
Cook Time: 4 minutes
Spanish padrón peppers tend to be sweet and mild, although occasionally you’ll discover one that’s fairly spicy, which only adds to the fun of eating them. Easily prepared in a stove-top grill pan, they can also be roasted over an open flame or in a grill basket. Serve a heap of these addictive peppers, dusted with sea salt, on a rustic board. If possible, use Maldon salt for its exceptional mineral flavor and coarse texture.
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- 1 lb. (500 g) padrón peppers
- 1 Tbs. extra-virgin olive oil
- Flaky sea salt
Directions:In a bowl, toss the peppers with the olive oil.
Heat a ridged grill pan on the stove top over high heat. Add the peppers in a single layer and cook, turning as needed, until the skin is blistered on all sides, 3 to 4 minutes. Season generously with salt and serve.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012)