Ingredients:

  • 8 medium green jalapeño or serrano chiles (approx. 250 grams)
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • Juice of 1 lime (approx. 30 ml)
  • Salt, to taste
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. Wash and pat dry the chiles. Trim the stems while keeping them intact.
  2. Place a cast iron skillet over medium-high heat and add the vegetable oil.
  3. Once the oil is hot, add the chiles in a single layer. Cook for 4-5 minutes, turning occasionally until they are blistered and charred.
  4. Add minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.
  5. Remove from heat, drizzle lime juice over the chiles, and sprinkle with salt. Toss gently to combine.
  6. Transfer to a serving dish, garnish with cilantro, and serve with lime wedges.