Saturday, January 4, 2014

What Would You Call This? Side Dish, Snack, or Appetizer?


This recipe can fit into multiple categories. You could serve it as a side. You could have it as an appetizer. Or you could simply make it for a snack. It is up to you!

Chiles Toerados


12-16 hot peppers (either serranos or jalapenos are best)
Vegetable oil (for rubbing peppers)
Coarse salt (to taste)
Lime wedge (optional)


Preheat a comal, griddle, or small cast iron skillet over medium high heat (these may also be grilled outdoors, just adjust cooking time accordingly for more intense heat).

Slightly flatten whole chiles (the side of a large knife or cleaver works well). Rub each chile with a thin coat of oil, then roast them on the preheated pan for about 10 to 15 minutes, or until they begin to blister and char (turning occasionally).

Remove roasted chiles to a serving dish. Sprinkle with coarse salt to taste, and squeeze lime wedges over chiles (if using).

Serve as a bar snack, or as an accompaniment to grilled meats.

Source: You can find it here.

Notes: We also sprinkled ours with cheese, but I will have to find out from my mom what kind of cheese, specifically, she used.

1 comment:

  1. These still weren't as good as the ones I had in the restaurant. I need to keep trying.