Grilled Padrón Peppers with Sherry
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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.
1/2 vegetable, 1 fat