Grilled Padrón Peppers

Author: Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

10 - 20 fresh green Padrón peppers, with stems on
Splash of extra virgin olive oil
Sprinkle of flaked sea salt (I used Maldon)


Heat a grill or barbeque up to a fairly high temperature. We barbequed these at about 400 F.

Brush the peppers with a little olive oil, then place them in a single layer on the grill.

Grill for a couple of minutes, per side, or until the peppers start to blacken and blister. Take off the heat, and sprinkle over flaked sea salt.

Grab a pepper by its stem and eat it whole, dunked in a little more salt, if you like. May the odds be in your favour that your pepper is not one of the super hot 20% :)