Recipe: Fried Chiles (Chiles Toreados)

FRIED CHILES (CHILES TOREADOS)
"In the taverns of Galicia, they serve lightly salted, fried Padron peppers for a snack. At the hundred-year-old bar called El Indio Azteca in Monterrey, Mexico, they serve fried serranos the same way. The serranos are a lot hotter. Jalapenos are also served fried in Mexico, sometimes topped with a little cheese. Serve with beer or cocktails."


8 ounces green Padron peppers, Fresno chiles, serrano chiles, or jalapeno chiles
1/2 cup olive oil
Salt (preferably good-quality sea salt)

Arrange the chiles in a single layer in a frying pan and drizzle with the olive oil. Place over a medium flame and cook for 2 to 3 minutes, until the chiles sizzle.

Turn the heat to low and cook, turning often, until the chiles are soft and the skin is loose, 10 to 15 minutes, or to the desired texture. Drain on paper towels.

Lightly salt the warm chiles and serve them, skins and all, on a small plate.

Makes 4-6 servings
Source: The Hot Sauce Cookbook by Robb Walsh