Jalapenos Chiles Toreados and Mexican Spring Onions

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.