Chiles Toreados (Mexican Blistered Peppers)

If you’ve been on the hunt for a plant-based way to spice up your meals, try Chiles Toreados! This quick and easy recipe features pan-fried serranos and onions topped with soy sauce and lime juice.

This recipe comes to us from Mitch and Justine Chapman of Broke Bank Vegan.

For a video showing how to make this recipe, click here.

For more recipes with serranos, click here.

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Ingredients:

• 8-12 serrano chiles
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• ½ lime, juiced
• 2 tablespoons soy sauce
• Sea salt to taste

Directions:

1. First, preheat a cast-iron skillet over medium. While you’re waiting, lightly roll the chiles to release some spicy flavor from the seeds and veins.

2. Add the chiles to the hot skillet and cook until you see blisters forming on all sides. Make sure to stir them frequently so each side cooks evenly, about 5-6 minutes. Transfer the chiles to a bowl and set that aside.

3. Add 1 tablespoon of olive oil, then the sliced onion. Sauté until translucent and slightly browned, about 4 minutes. Add the minced garlic and chiles back in.

4. Continue cooking for another 2-3 minutes, or until the onions are caramelized to your liking. Lastly, mix in the lime juice, soy sauce, and salt to taste.

5. Serve immediately, at room temperature, or chilled with any dish you can think of (tacos, toast, quesadillas, tofu scramble, etc.). Enjoy!