Padrón peppers take their name from the region where they originate in northwestern Spain. While typically green in colour they can be red or yellow, and depending on how much water they have as they grow they can be spicy or not. Customarily fried in oil and served as tapas this little taste of sunshine also loves the heat of the BBQ!
- Padrón peppers
- 1 tbsp cold-pressed rapeseed oil
- Sea salt flakes
- Preheat your barbecue for 240-250c grilling heat with the lid down and vents open as applicable.
- Tumble the Pardón peppers in the rapeseed oil and place on the grill over the grilling heat.
- Cook for 20-30 seconds or until the skins have begun to blister then rotate on the grill. If you have a large amount of peppers on the grill you may not get the chance to close the lid before starting the rotation again.
- Cook until the peppers are beautifully blistered on all sides and slightly soften before removing to a bowl. Sprinkle with crushed sea salt flakes and serve with a beer on a hot terrace for that Hot Spanish Nights vibe! Olé!