Grilled Pimientos
Ingredients
- 400 gHot chili pepper (whole and bone dry)
- 2 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pcGarlic (smashed in the skin)
- 400 gPadrón peppers (whole)
Method
Peppers with skin that blisters and chars under the heat, releasing a smoky aroma. The flesh becomes tender and juicy under a thin coat of glistening olive oil.
- 1
Wash the Padrón peppers and the chili peppers, then dry them thoroughly with a clean cloth. If they are wet, the oil will splatter and the skin will not blister properly.
- 2
Heat the olive oil in a cast-iron skillet or on a griddle until smoking. Toss in the Padrón peppers, chili peppers, and crushed garlic. Let the skin grill until it whitens and blisters in places.
- 3
Remove from heat when the Padrón peppers and chili peppers are soft. Sprinkle generously with fleur de sel while they are still hot so the grains stick to the oil.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan; the peppers need direct contact with the metal to char rather than steam.
- Use an oil with a high smoke point; extra virgin olive oil works if you don't let it burn for too long.
How long does this dish keep?
Eat immediately. They lose their texture and shine as they cool down.
