Chiles Toreados Recipe: Mexican Blistered Peppers

2 tablespoons olive oil

4 large jalapeno peppers (or 8 serrano peppers, or use a combination of both - sliced in half lengthwise or left whole)

1 small onion (sliced (optional))

Juice from 1 small lime (or use a half a lemon)

1 tablespoon soy sauce (optional)

Salt to taste

Heat the oil in a large skillet to medium-high heat.
Add the peppers and cook, stirring often, until the skins char and blister all over 4-5 minutes. Turn them to get all the sides evenly.
Add the onion and cook for another minute. Remove from heat.
Stir in the lime juice (or lemon juice) and soy sauce, if using. Toss to coat.
Season with a bit of salt to taste and serve.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🎊Party

Season🔁Year-round

DifficultyVery Easy ⏰ 15m