Grilled Pimientos

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.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 141
• Protein: 4 g
• Carbs: 11 g
• Fat: 8 g

Ingredients

• 400 g Hot chili pepper ( whole and bone dry )
• 2 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 piece Garlic optional ( smashed in the skin )
• 400 g Padrón peppers ( whole )

Instructions

1. Preparing the peppers

   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. High-heat searing

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Eat immediately. They lose their texture and shine as they cool down.