Chiles Toreados - Roasted Hot Peppers
April 03, 2013
"These are really quite tasty and make a wonderful appetizer or condiment to go with Mexican foods."
Heat a comal/griddle or cast iron skillet until it is hot.
Place chiles whole on the comal, and turn as they blacken, cooking for about 5 to 10 minutes or until they get charred all over.
Place in a bowl and drizzle with olive oil and sprinkle with coarse salt.
Tips & Variations
- Have adequate ventilation as roasting chiles produces smoke.
- You can always do this outdoors on the grill, with or without the comal.