I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
These lovely grilled Padrón peppers are the perfect example. Sweet, slightly spicy and very tasty…they were made to be grilled! You can eat them straight up or put them on a taco, sandwich or how about a grilled cheese?
1 pound Padron Peppers 1 tablespoon olive oil 1 tablespoon lime juice ½ teaspoon sea salt
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.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.