Grilled Padrón Chiles with Fish Sauce and Lime
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.
- Kosher salt and freshly ground black pepper
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- Lime wedges (for serving)
Prepare a grill for medium-high heat. Toss chiles with oil on a rimmed baking sheet; season with salt and pepper.
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.