Native to Spain but now available in many supermarkets and farmers’ markets, olive oil-fried Padrón peppers sprinkled with flakes of sea salt are a staple in tapas bars from Barcelona to Cadiz. Some are hot, and some are not! (Substitute shishito peppers if you cannot find Padróns. They are more crenulated, but very similar in taste.)
Foiled Padrón or Shishito Peppers
- Grill Time: 12 to 15 minutes
- Yield: Serves 4
- Method: Direct grilling using Reynolds Wrap® Non-Stick Foil
- 2 cups Padrón or shishito peppers, washed and dried
- 1/4 cup extra virgin olive oil
- Coarse salt (sea or kosher)
You’ll also need:
- Reynolds Wrap® Non-Stick Foil
1: Set up your grill for direct grilling and heat to medium-high.
2: In a bowl, toss the peppers with the olive oil. Tear off a 12- by 15-inch piece of Reynolds Wrap® Non-Stick Foil. Place it dull side up (non-stick side) on your workspace. Arrange the peppers in the center in a single layer. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the peppers.
3: Arrange the packet on the grill grate and grill, turning once or twice, until the peppers are blistered, 12 to 15 minutes. Carefully open the packet and season the peppers with sea salt. Serve hot.