Padrón peppers have a poblano-like flavor and can be as mild as a bell pepper or as fiery as a habanero (or anywhere in between). Serve the grilled peppers with other tapas, like cheese, salumi, olives and Marcona almonds.
Nutrition per serving may change if servings are adjusted.
1 pound Padrón peppers (see Tips)
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon ground pepper
2 teaspoons good-quality Spanish sherry
Flaky sea salt for garnish (optional)
Build a hot fire or preheat a gas grill to high.
Toss peppers with oil, salt and pepper in a large bowl. Transfer to a grill basket.
Grill the peppers, shaking the basket frequently, until sizzling and browned, 5 to 8 minutes.
Return the peppers to the bowl. Drizzle with sherry and toss to coat. Transfer to a serving platter and sprinkle with flaky sea salt, if desired.
Equipment: Grill basket
Tips: Padrón peppers are Spanish heirloom peppers closely related to Japanese shishito peppers. Once hard to find in the U.S., the mini peppers are now common at farmers' markets and specialty grocers.
59 calories;5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 8 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 281 IU vitamin A; 61 mg vitamin C; 9 mg calcium; 0 mg iron; 186 mg sodium; 136 mg potassium