Grilled Peppers with Lime & Salt

A Jerry James Stone Recipe


Appetizer, Green


  • 1 lb Padron Peppers
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • ½ tsp sea salt
Jump to instructions
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • Toss the Padrón peppers with one tablespoon of olive oil and lime juice.
  • Lay them out on the grill, preferably such that each pepper is in contact with the grill. Placing them in a pile will only take longer to grill them.
  • Grill them until they are charred and blistering on each side. They will even wilt a little. While you are doing this, take time to enjoy the sound of those peppers sizzling. Such a lovely sound! It makes me hungry just hearing it.
  • Transfer the peppers back to the same bowl you originally tossed them in and now add the salt, tossing them again.
  • Enjoy!