Poivrons de Padrón grillés

Ingrédients

• 1 tablespoon olive oil
• 3 cups (500g) padron peppers
• 1/2 teaspoon sea salt

Préparation

1. 1

   Prepare the Padron Peppers: Soak or rinse the peppers in cold water to remove any dirt or impurities, and ensure they are fully dried after washing. Discard any peppers that have bruises or mold.

2. 2

   Heat the skillet: In a large skillet (ideally cast-iron to hold heat evenly), heat the olive oil over high heat. The oil should be shiny and lightly smoking when ready.

3. 3

   Blister the Padron peppers: Using tongs, add the peppers to the hot skillet in a single layer without overcrowding so they don't steam, and allow them to sear on all sides turning occasionally. The peppers are finished cooking when they are hot and blistered with black or brown spots on the outside (cook in batches if necessary).

4. 4

   Serve: Remove the peppers with tongs, sprinkle with sea salt and serve immediately by themselves or with a dipping sauce.