Chiles Toreados (Mexican Blistered Peppers)

Ingredients

• 6 fresh chiles. Jalapeños, Chile Güerito (yellow hot chili pepper) or Serrano peppers
• 2 Tbsp olive oil
• ½ large onion (white or yellow) (sliced into thin strips)
• 6 Tbsp soy sauce, Worcestershire or maggi seasoning
• 2 Tbsp fresh lime juice (about 1 lime)

Steps

1. 1

   Wash the peppers very well and create a small slit with a knife. This will prevent the peppers from burst when sautéing them.

2. 2

   Heat a non-stick skillet to medium-high, preferably an iron skillet or a comal, and add the 2 tablespoons of oil.

3. 3

   Add the peppers and when they're blistered on one side add the onions to the skillet if using any. Try to arrange the onions evenly on the skillet.

4. 4

   Rotate the chiles until all sides are blistered. Meanwhile, continue to sauté the onions until soft & brown.

5. 5

   Remove from heat and add your preferred condiment (soy sauce, Worcestershire or maggi seasoning) and lime juice.

6. 6

   Served while hot or at room temperature.