Alex Lau
Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.
Recipe information
Yield
4 Servings
Ingredients
1 pound Padrón chiles
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fish sauce (such as nam pla or nuoc nam)
Lime wedges (for serving)
Preparation
Step 1
Prepare a grill for medium-high heat. Toss chiles with oil on a rimmed baking sheet; season with salt and pepper.
Step 2
Grill chiles on a grill topper, turning occasionally, until blistered and charred, about 5 minutes. Transfer to a platter; drizzle with fish sauce and serve with lime wedges for squeezing over.
