Prep the Peppers: Wash the Padrón peppers and pat them dry. This helps them blister evenly on the grill.
Heat the Grill: Preheat your grill to medium-high heat. A cast-iron skillet or grill pan works great if you don’t have an outdoor grill.
Oil the Peppers: Toss the peppers in olive oil until lightly coated.
Grill the Peppers: Place the peppers on the grill in a single layer. Grill for 3–5 minutes per side, turning occasionally, until the skin is blistered and slightly charred.
Season: Remove from the grill and immediately sprinkle with fleur de sel while the peppers are still hot.
Serve: Transfer to a serving dish. Serve warm, with optional lemon wedges for a bright finish.
Serving and Storage Tips
