Blistered Mexican Peppers / Chiles Toreados
Cooking Time
15
minutesServing Count
2
servingsIngredients
- 10 white jalapeño chiles
- 5 Tbsp of Extra Virgin Olive Oil
- 1 pinch Sea Salt
- 1 pinch of Black Pepper
- 1 Tbsp of Soy Sauce
- 1 Lemon (juice)
Instructions
- Make a small slit with a knife to each chile
- Heat a pan or skillet medium to high temperature, add 5 tbsp. of olive oil
- Add chiles to the pan, tossed them a little, making sure they blister on all sides until soft and brown (3 min)
- Remove from heat and place in a bowl (including remaining oil) and add soy sauce, salt and pepper, juice of 1 lemon
- Toss all ingredients.
- Serve hot or room temperature