These small, slightly-sweet (but sometimes spicy!) peppers get an extra dose of smoky flavor courtesy of a quick sear on the grill.
½ pound Padrón peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon
1. Heat a grill pan or outdoor grill to high (about 450° to 550°). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
3. Remove to a serving plate, season immediately with the sea salt, and serve.