Creme Brûlée
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Grilled Padrón Peppers
From Padrón, Spain, to your kitchen. These small green peppers are the ultimate salty bar snack. Crisp-edged, tender inside, with just enough char. Start in Oven Mode to draw out their sweetness. Finish in Salamander Grill Mode for a golden, blistered surface. Cold beer optional but highly recommended.
Ingredients
Serves 2
| 1 bag of Padrón peppers |
| 1 tablespoon of olive oil |
| Salt (preferably flakey sea salt) |
| Lemon (as desired) |
Directions
Ready in 15 minutes
- Poke holes in each padrón with a toothpick.
- Place the peppers in a bowl, add olive oil and mix thoroughly.
- Arrange the peppers on a heat-resistant pan, making sure they do not overlap, and bake on Oven Mode at 300°F for 5 minutes.
- Change to Salamander Grill Mode for 1 minute until desired browning is achieved.
- Sprinkle salt over the entire surface and it's ready. Squeeze lemon juice over to taste.
Tip:
Salamander Grill Mode browns ingredients quickly. The browning time varies depending on the type and size of the food. Keep an eye on the oven and stop cooking when the desired browning is achieved.
