Grilling is a great way to impart a slightly smoky layer of flavor that enhances these mild and slightly sweet peppers.
1 pound Padrón peppers, washed and thoroughly dried
2 tablespoon extra virgin olive oil
Coarse sea salt, such as Fleur de Sel or Maldon
Place the peppers in a large mixing bowl. Add the olive oil and toss to evenly coat the peppers.
Preheat an outdoor grill until it reaches about 500° – 550°F.
When the grill is ready, place the peppers in a grill basket on the grill in a single layer, making sure they’re not touching.
Grill, turning occasionally with tongs, until the peppers start to char and blister, about 6 to 8 minutes total.
Remove from grill to a serving platter. Season with the coarse sea salt, and serve.