Padron Peppers are not spicy but are slightly bitter and sweet. I love to serve this tapas dish doused in good quality olive oil and sea salt. They’re great on the BBQ as the intense heat of the grill causes their skin to blacken and blister, making the peppers soft and juicy. I nearly always start a BBQ off with these as they cook really quickly and are great for nibbling on with a drink while you wait for the other food to cook. If you don’t have a BBQ you can cook them in the oven. Get the oven as hot as possible then place the peppers on a tray with some salt and oil and cook for about 10-15 minutes.
Extra Virgin olive oil
Sea salt (eg Maldon)
Rinse the peppers thoroughly. Once the BBQ is really hot, place the peppers on the grill then turn them over once you see them start to blacken underneath.
Drizzle some olive oil and a sprinkling of salt over a serving dish then place the charred padron peppers on the dish. Top with some more oil and salt then serve immediately with a nice cool drink, enjoy!