Monday, March 30, 2015
Delicious Padrón peppers are originally from the area around the town of the same name in Galicia, in northwest Spain. At casual dinners, serve a heap of these addictive peppers, dusted with sea salt, on a rustic board.
Grilled Padrón Peppers with Sea Salt
1 lb. Padrón peppers
1 Tbs. extra-virgin olive oil
Maldon or other sea salt
Preheat a grill to high and oil grill rack. In a bowl, toss peppers with olive oil.
Grill peppers, turning occasionally with tongs, until skin has blistered on all sides, 3 to 4 minutes total. Season generously with salt and serve at once. Serves 4.
source:http://blog.williams-sonoma.com/
Grilled Padrón Peppers with Sea Salt
1 lb. Padrón peppers
1 Tbs. extra-virgin olive oil
Maldon or other sea salt
Preheat a grill to high and oil grill rack. In a bowl, toss peppers with olive oil.
Grill peppers, turning occasionally with tongs, until skin has blistered on all sides, 3 to 4 minutes total. Season generously with salt and serve at once. Serves 4.
source:http://blog.williams-sonoma.com/
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