Blistered Padrón Peppers
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. Use a good-quality flake salt such as Jacobsen or Maldon, which add both exceptional mineral flavor and a pleasing crunch.
- 1 lb. (500 g) padrón peppers
- 1 Tbs. extra-virgin olive oil
- Flaky sea salt
- Lemon wedges for serving
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, 4 to 5 minutes. Season generously with salt and serve with the lemon wedges alongside.
Williams-Sonoma Test Kitchen