Grilled Padrón peppers with fleur de sel

Ingredients:

200–300g fresh Padrón peppers

1–2 tbsp olive oil (preferably extra virgin)

Fleur de sel (or any flaky sea salt) to finish

Instructions:

Prep the Peppers:

Rinse the Padrón peppers and pat them dry thoroughly. Water will cause splattering when they hit the heat.

Grill or Pan-Sear:

Grill: Preheat your grill to medium-high. Toss the peppers lightly with olive oil and place them directly on the grates. Grill for about 3–5 minutes, turning occasionally, until the skin is blistered and slightly charred.

Alternative – Pan-Sear: Heat a cast-iron skillet over high heat. Add the peppers (no crowding) and cook for 3–5 minutes, turning occasionally, until blistered and tender.

Finish & Serve: