Chili Toreados
Serrano's are sautéed hot like you were mad at them, until they get a promotion & a serious tan. Then they get hit with lime, soy & salt like a tiny car crash of flavor. They’re the perfectly addictive, spicy sidekick your tacos have been dreaming of, offering a crunch and a kick that'll make your tongue do a happy little jig. Go on—add some glorious fire to your life.
Ingredients
Instructions
1Heat a medium sized skillet on medium high heat. Add the oil, and onions, and cook until they are lightly golden. Remove from the pan and set aside in a small bowl.
2Let's start by preparing the serrano peppers. Place the peppers onto a clean countertop or cutting board. Use the heel or palm of your hand to gently press down on each pepper until you see it flatten just slightly. This little press helps to bruise the pepper and break the skin a tiny bit, which is perfect for releasing the heat and ensuring the pepper blisters nicely when cooked. If your frying pan looks dry after cooking any previous ingredients, go ahead and add about a half teaspoon more cooking oil; we just want a thin, slick coating across the bottom of the pan. Now, toss the flattened serrano peppers into the hot pan. Keep the heat set to medium-high. We'll need to turn the peppers often to get that lovely blistered texture without letting them burn. Using tongs, try to flip each serrano pepper approximately every 30 seconds. Watch for the skin to start turning a darker green, wrinkling, and developing those desirable black spots
3Working quickly, add the onion back into the pan with the serrano’s along with the lime juice, soy, and a pinch of salt. Toss them to combine, then remove them from the pan, placing them back in the bowl for serving. Use these fresh, or they will keep in the fridge for a few days.
4Chili Toreados Makes the base for a great salsa.
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