| Prep Time | Cook Time | Serves |
| - | 5-7 minutes | - |
The term ‘toreados’ comes from the action of sautéing peppers until they brown and blister on all sides. Enjoy these with your favorite grilled item or in any taco! An excellent choice for a Cinco de Mayo party.
About the peppers:
The jalapeño is the most common of the Mexican peppers. They get their heat from their seeds, because their flesh is mild in taste. To eliminate the heat, simply remove the seeds before adding the pepper to your dish. In addition, there are a variety of ways to enjoy Jalapeños, including pickling them for additions to burgers, nachos and tacos and smoking to add to sauces. Dry, smoked, red jalapeños are commonly referred to as chipotle peppers. Canned chipotles in adobo sauce can be a nice warm, sweet and heat building layer to sauces.
Serrano peppers are commonly seen in the produce department as either red or green. The serrano pepper adds a touch more heat than a jalapeño might, but also has a bright, fresh flavor. These peppers can be enjoyed raw, but they are delicious when sautéed, as they give off fantastic flavor and, surprisingly, tame the heat.
Ingredients
- 10 serrano peppers or jalapeños
- 2 teaspoons of canola or vegetable oil
- 1/2 lime, juiced
- 1 pinch each of sugar and salt
- 1 Negro Modelo
Preparation
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Heat oil in a sauté pan over high heat. Add the peppers, tossing around until browned andwell blistered on all sides.
- Take off the heat and add the lime, salt and sugar.
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Take a couple sips from your Negra Modelo then add the rest to the chiles.
