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Ingredients
- 1/2 pound pimientos de Padron
- 2 tablespoons olive oil
- Coarse sea salt, to taste
Method
- When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
- and
- grilling grate. Place peppers in a medium bowl, drizzle in olive oil, and toss to thoroughly coat peppers in oil. Place peppers on grill and cook until blistered all over, 1-3 minutes per side.
- Transfer peppers to serving plate. Spring with salt to taste; serve immediately.
