Chiles Toreados (Blistered Serrano Peppers)

🧂 Ingredients

• 12 Serrano chilies
• 2 tbsp Neutral cooking oil(Such as vegetable, canola, or grapeseed oil)
• 2 tbsp Fresh lime juice(From about 1 medium lime)
• 1 tbsp Soy sauce(Or tamari for gluten-free)
• 1/4 tsp Kosher salt(Or to taste)

👨‍🍳 Instructions

1. 1

   Prepare the chilies: Ensure the serrano peppers are washed and completely dry. Do NOT puncture or cut them; they should remain whole to blister safely. Pat them very dry with paper towels to prevent dangerous oil splattering.

   ⏱️ 2 minutes
2. 2

   Heat the oil: Place a large skillet (cast iron or heavy-bottomed stainless steel works well) over medium-high heat. Add the neutral oil and heat until it shimmers and is very hot, almost smoking. This should take about 3-4 minutes. A drop of water flicked into the pan should sizzle immediately.

   ⏱️ 4 minutes
3. 3

   Char the chilies: Carefully add the whole, dry serrano peppers to the hot oil in a single layer. They will sizzle and begin to blister almost immediately. Cook, turning them frequently with tongs, for about 6-8 minutes, or until they are softened, charred in spots, and have developed blisters all over their skins. Adjust heat as needed to prevent burning.

   ⏱️ 6-8 minutes
4. 4

   Add flavorings: Remove the skillet from the heat. Immediately drizzle the fresh lime juice and soy sauce over the hot peppers. They will steam and sizzle vigorously. Toss gently to coat.

   ⏱️ 1 minute
5. 5

   Season and serve: Sprinkle with kosher salt to taste. Serve the chiles toreados immediately while they are still warm and blistered. Be mindful of the steam when taking a bite.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Safety First: Never puncture or cut the chilies before cooking. The blistering process traps moisture inside, and puncturing can cause hot oil to splatter dangerously.
• ✓Dryness is Key: Ensure the chilies are thoroughly dried after washing. Excess water will cause the oil to spatter violently.
• ✓Watch the Heat: Keep an eye on the chilies while they char. You want them blistered and tender, not burnt to a crisp. Adjust the heat down if they are browning too quickly.
• ✓Mind the Steam: When biting into a warm chile toreado, be aware that steam can escape, which can be quite hot and spicy.
• ✓Addictive Quality: These are known for being incredibly moreish – you might find yourself reaching for another one before you know it!

🔄 Variations

• For an umami boost, substitute Maggi seasoning sauce for the soy sauce.
• Increase the lime juice for a tangier flavor profile.
• Add a pinch of sugar along with the lime and soy sauce to balance the heat.
• For a smoky flavor, grill the peppers over high heat instead of pan-frying.

🥗 Nutrition

Per serving