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.
Grilled Padrón Peppers with Sea Salt
1 lb. (500 g) padrón peppers
1 Tbs. extra-virgin olive oil
Flaky sea salt
In a bowl, toss the peppers with the 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.
Find more inspired recipes from nutrition’s superstars in our cookbook,
Vegetable of the Day, by Kate McMillan.