These are served
as a garnish with Mexican dishes such as tacos or enchiladas.
2 Tablespoon peanut oil
6-8 Jalapeños, washed and dried
6-8 Mexican spring onions
1 Tablespoon of lime juice
Sea Salt
Heat the oil in a medium-size skillet over medium-high heat.
Wait until the oil is hot and add the peppers and spring onions and let them
fry, tossing frequently until they form light golden blisters on their skins. (Avoid
burning less they become bitter.)
Pat fry on paper towels. Toss is serving bowl with lime
juice and sea salt. Serve at room temperature.
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