by This recipe for Toreados (cooked, blistered chili peppers) is quick and easy and you will find yourself hooked on these tasty little firecrackers.
Ingredients
Whole Chili Peppers (Jalapenos, Serranos, Sweet Peppers, etc.)
Oil
Salt
Lime Juice
Directions
Wash and dry the chili peppers. In a skillet, heat one to two tablespoons of oil on medium heat. Add chili peppers and stir often to ensure they cook on all sides. After they are well blistered (cooking for about ten minutes depending on the quantity of chilis), remove from the heat and place the peppers in a bowl. Season with a pinch of salt (kosher or sea salt works best) and the juice of one to two limes. As an alternative, you can use soy sauce, but I find the lime to be more authentic. You can also slice up some onions and cook them with the peppers if desired.
The types of chili peppers you use will depend on the heat you want. I find that the cooking tends to bump up the heat and deliver a nice, roasted pepper pop. Jalapenos will deliver around Medium heat on my scale unless you are using the Nadapenos that have become all too common in the stores these days. Serranoes will get you up to the Hot heat level or possibly beyond. I actually like to do several different types as pictured above, throwing in some sweet peppers along with the ones that bring the heat.
You can serve these on the side with many dishes (particularly Mexican food) or dice them up and use them as a topping for tacos, hamburgers, pizza, and more. You can chop them up and make a pretty tasty salsa. You can also make yourself a Toreados taco by dicing up the peppers, putting them in a tortilla, and topping with cheese and salsa. So there is plenty that you can do with these cooked chilis, and the best part is that they are easy to make.
