Blistered Padrón peppers with green herb dip

[Morning Glory]

This dip is somewhat inspired by American ranch dressing but there is no buttermilk or mayo here. Padron peppers are a common ingredient for tapas in Spain. They are usually very mild except that occasionally you can come across a hot one. So you can play a sort of chilli roulette with this dish. Its really worth leaving the dip overnight for the flavours to mingle and soften.

Ingredients (serves 2 to 4)
For the dip:
150ml Greek style thick yoghurt (use plant based yoghurt for vegan version)
½ banana shallot or 1 tbsp of very mild onion, finely chopped
1 clove of garlic, finely grated
1 tbsp each of chopped dill, parsley, coriander and mint
1 tsp olive oil
½ tsp caster sugar (or to taste)
A squeeze of lemon or lime juice (to taste)
A few drops of Worcestershire sauce or aminos for vegan/vegetarian version (to taste)
Salt to taste
Paprika to sprinkle (optional)

For the peppers:
15 -20 Padrón peppers plus a little oil to fry them
A drizzle of olive oil and a sprinkle of coarse sea salt to serve

Method
For the dip:

1. Place the yoghurt, shallot or onion, garlic, herbs and olive oil in a bowl and mix well. Add the sugar, lemon or lime juice, Worcestershire sauce or aminos and salt, all to taste.
2. Place in a serving bowl and sprinkle a little paprika over the top.

For the peppers:

1. Heat the oil in a frying pan and fry the peppers until they begin to blacken, blister and soften. Alternatively, you could cook the peppers on a barbecue.
2. To serve, drizzle with olive oil and sprinkle with coarse sea salt.