Charred Padron Peppers with Lemon Salt
Charred Padron Peppers with Lemon Salt, with measured ingredients and a clear cooking method. Serve with Pilsner for a relaxed ProjectBeer table.
appetizer · Serves 4
Charred Padron Peppers with Lemon Salt
Bring charred padron peppers with lemon salt to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pilsner when the food is ready.
Ingredients
Serves 4
300 g Padron peppers
2 tbsp olive oil
1 lemon, zested
1 tsp flaky sea salt
Instructions
Wash peppers and dry thoroughly to limit splattering. Mix zest and salt.
Heat a heavy frying pan over high heat for 2 minutes and add oil.
Cook peppers in a single layer for 5–7 minutes, turning occasionally, until blistered and softened. Work in batches if crowded.
Transfer to a warm plate and sprinkle with lemon salt. Serve immediately, holding by the stalks. Some peppers can be unexpectedly hot.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Pilsner. Clean malt, restrained bitterness and brisk carbonation balance salt, garlic and richness without masking delicate ingredients. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.