Chiles Toreados, or blistered peppers, are a delightful Mexican street food that packs a flavorful punch. This dish is characterized by its simple yet bold ingredients and preparation, highlighting the unique taste and smoky aroma of the peppers as they are blistered over an open flame or sautéed.
Ingredients
Scale:
10 fresh serrano peppers (or jalapeños for a milder option)
2 tablespoons vegetable oil (or olive oil)
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon lime juice (freshly squeezed is best)
Instructions
Begin by washing the serrano peppers thoroughly under cold water. Pat them dry with a clean towel to ensure they blister nicely when cooked.
Heat a large skillet or griddle over medium-high heat. Add the vegetable oil and let it heat up for about 1 minute until shimmering.
Carefully add the peppers to the skillet in a single layer. Allow them to cook without moving for about 5-7 minutes, until they begin to blister and char on one side.
Using tongs, turn the peppers to blister the other sides. Cook for another 5-7 minutes, or until the skin is charred and the peppers are tender but still firm.
Once charred, remove the peppers from the heat and place them on a plate. Sprinkle with sea salt and ground black pepper while they are still hot.
Drizzle with freshly squeezed lime juice to enhance the flavors. Serve immediately while warm.
