Side Chiles Toreados (3) Recipe

Wash and dry

Rinse the chiles under cold water and pat them dry. Trim any stem ends if long, leaving most of the stem intact so they’re easier to pick up.

If desired, score

For quicker blistering and slightly less intense heat, make one or two shallow diagonal slits in each chile with a small knife. This also helps oil and lime penetrate.

Heat oil and garlic

In a medium skillet over medium-high heat, add the vegetable oil. When the oil is shimmering but not smoking (about 1–2 minutes), add the thinly sliced garlic and sauté 20–30 seconds until fragrant and just beginning to color. Watch carefully so it doesn't burn.

Add chiles

Add the whole chiles in a single layer. Let them contact the hot oil without moving for 45–60 seconds so the skin chars and blisters. Using tongs, turn chiles as they blister so each side gets evenly charred. Continue for 3–4 minutes total, until the skins are blistered and the chiles are tender and slightly softened. Reduce heat a touch if garlic begins to darken too quickly.

Finish with lime and salt

Remove the skillet from heat. Immediately squeeze the lime juice over the hot chiles and sprinkle with sea salt. Toss with the garlic and oil in the pan to coat evenly.

Plate and garnish

Transfer the chiles to a small serving dish. If using, sprinkle chopped cilantro and a crack of black pepper over the top. Serve hot or warm alongside tacos, grilled meats, or as a spicy condiment.

Leftovers: Store in an airtight container in the refrigerator up to 3 days. Reheat briefly in a hot skillet to revive blistering.