Chiles Toreados

Name: Chiles Toreados
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 8 fresh serrano peppers; 4 garlic cloves (unpeeled); 1 tbsp olive oil; 1/4 tsp salt; 1 tbsp fresh lime juice; 1/8 tsp black pepper

Fresh serrano peppers charred until blistered and smoky, then tossed with garlic, lime, and salt. A simple, trending side dish that brings authentic Tex-Mex heat and char to any meal.

13 minEasyServes 445 cal/serving

Tex-MexSideStovetopVegetarianVeganGluten-Free

Ingredients

8 fresh serrano peppers
4 garlic cloves (unpeeled)
1 tbsp olive oil
1/4 tsp salt
1 tbsp fresh lime juice
1/8 tsp black pepper

Instructions

1

Heat 1 tbsp olive oil in a large skillet over high heat until smoking.
2

Add 8 fresh serrano peppers and 4 garlic cloves (unpeeled) to the hot skillet and let them char undisturbed for 2-3 minutes on each side until blistered and blackened.
3

Using tongs, turn the fresh serrano peppers and garlic cloves (unpeeled) and char the other sides for another 2-3 minutes.
4

Remove from heat and transfer to a serving plate. Season with 1/4 tsp salt and 1/8 tsp black pepper. Drizzle with 1 tbsp fresh lime juice.
5

Peel the garlic from its skin if desired (it should slip out easily after charring) and eat alongside the fresh serrano peppers, or leave the skin on.
6

Serve hot as a side dish or appetizer.

Questions

How long does Chiles Toreados keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chiles Toreados?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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