Chiles Toreados Recipe: Mexican Blistered Peppers

🧂 Ingredients

• 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

Instructions

• 1 Heat the oil in a large skillet to medium-high heat.
• 2 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.
• 3 Add the onion and cook for another minute. Remove from heat.
• 4 Stir in the lime juice (or lemon juice) and soy sauce, if using. Toss to coat.
• 5 Season with a bit of salt to taste and serve.

Nutrition Info