Delicious quick roasted peppers make a perfect accompaniment to any Mexican meal.
Sue Lau | Palatable Pastime
These are really quite tasty and make a wonderful appetizer or condiment to go with Mexican foods. We started getting these to go with our food at a local taqueria. There really isn’t a whole lot to making them, but they are different and really good! You could use small sweet peppers if you don’t like much heat.
- 6 fresno chiles (fresh red chiles or fresh green jalapeno chiles or serranos)
- Extra virgin olive oil
- Coarse salt
- Lime wedges (optional)
- Heat a comal/griddle or cast iron skillet until it is hot. Or you can do these on a grill if you prefer, direct heat.
- 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. Squeeze some fresh lime over them as well, if you like.
From the kitchen of palatablepastime.com
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