Blistered Padron Peppers with Lime & Salt
Some people call these gamble peppers because every 1oth one is spicy. The lime and salt together with the smokiness from the broiler are a deliciously addictive combination. I grew Padron Peppers for the first time last year and we couldn’t stop eating them! Serves 4-6
1 pound of Padron Peppers (or Shishitos)
1 -2 limes depending on preference
Freshly ground rock salt
Preheat the broiler in your oven.
Wash the peppers, pat them dry and toss them in olive oil in the roasting pan.
Give them several grinds of salt and pepper.
Broil for 5 mins and then turn them over and broil them another 1-2 mins.
While they are broiling, juice 1-2 limes.
When they are partially blackened (not too much) take them out and toss them in the lime juice and add more salt if needed.
Serve immediately with a side bowl to collect the stems. They pair well with homemade chips and guacamole.