Grilled Padron Peppers with Buttermilk chilli dip

February 11, 2014
1 Ratings
  • Serves 6
Author Notes

I found these peppers at my supermarket and wanted to have them as a healthy and fun snack. I love the way they look when they're grilled. —Trisha

What You'll Need
  • Padron Peppers
  • Padron Peppers
  • sea salt
  • paprika powder
  • Yoghurt Chilli Dip
  • 50 milliliters buttermilk
  • 4 tablespoons greek yoghurt
  • 1 pinch salt
  • 2 pinches paprika
  • 3 pinches black pepper
  1. Padron Peppers
  2. Put a frying pan on medium to high heat and add olive oil Add the padron peppers Add salt and paprika to taste Fry until the peppers have started to blister
  1. Yoghurt Chilli Dip
  2. Mix all the ingredients together

See what other Food52ers are saying.

1 Review

miratu October 10, 2020
Delicious! I personally like a little texture in the dip and I wanted it lactose free, so I permitted myself to make some changes. I made use of greek style vegan yoghurt, same spices as the recipe, but added 1/2 of a small onion finely chopped and bleached and a dozen of chopped fennell flowers. Very tasty also accompanied with puffed sweet potatoes... a dish which reminds of potatoes with sour cream... if you want more than a appetizer ;)