When I visited Barcelona, I fell in love with the roasted Padrón peppers served at nearly every tapas restaurant we came across. It’s very hard to find these peppers in our local stores. The Japanese cousin of the Spanish Padrón pepper is the Shishito pepper, which is so similar you might not even tell the difference. My local grocery always has Shishito peppers in stock. Both types of peppers can have a slight bit of heat but for the most part are mild and when roasted have a rich delicious flavor. These are quick and easy to make, AND very healthy!
To make these peppers – add 1 t o2 tablespoons olive oil to a saute pan(I prefer cast iron) and roast the peppers on medium heat. Turn the peppers to get a nice even char on each side but nottoo much, there should be more green than char to the peppers when you are finished. While the peppers are still warm add sea salt to taste.
To make Aioli – combine 1/2 cup mayo with the juice of 1/2 a lemon, 3 minced garlic cloves.
Best served with plantain chips, a garlic and lemon aioli or hot sauce for dipping.