Chiles Toreados

Love chiles? This recipe will genuinely please. These mild chiles have been pan-roasted with a little oil, then slow cooked with garlic onions, soy sauce and lime juice. I use mild banana peppers. You could happily roast jalapenos. Or use Hatch peppers as my friend Marisela did. 

Marisela De La Parra is a chef par excellence. I've only eaten once at her house and have replicated almost all the dishes she made for us that evening! Besides being the consummate host, her bubbly personality carries over to television where she demonstrates Hispanic cuisine via Evansville Library Program. The molletes she made were addictive!!  Go ahead... make these peppers...enjoy the flavors!

CHILES TOREADOS

Serves 5-6

10 Banana Peppers

2 tablespoons Canola Oil

5 Garlic cloves

2 Onions

3 tablespoons Soy Sauce

2 tablespoons Lime Juice

1/2 teaspoon Kosher Salt

Cut each pepper in half through the stem.

Heat 1 tablespoon oil in a nonstick saucepan.

When the oil is hot place half the peppers cut side down.

Cook over medium heat till the bottoms are brown. 

Flip peppers and cook the other side till soft and brown. 

Remove peppers from the pan.

Add more oil and peppers. Cook in the same way. 

Once the second batch is done, add the first batch to the pan. 

Slice onions and garlic thickly and add to saucepan. 

Add soy sauce and lime juice to peppers.

Sprinkle salt over peppers.

Cook uncovered till peppers become soft.

Eat them warm. 

 These peppers have been well appreciated. We've eaten them with pork chops, rice and beans and chorizo tacos....muy delicioso!!

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