Chiles Toreados

1. 1

   Pour enough vegetable oil into a medium-size heavy saucepan to reach halfway up the sides of the pan.

2. 2

   Heat the oil to 350F.

3. 3

   Working in batches, fry the chiles in the hot oil until golden, about 4 minutes.

4. 4

   Transfer them to paper towels to drain.

5. 5

   Mix the lime juice, soy sauce, and oyster sauce in a medium bowl.

6. 6

   Add the warm chiles and toss to combine.

7. 7

   Chill for 3 hours or until very cold.

8. 8

   (The chiles will keep in the refrigerator for up to 1 week.)

* Per serving · 4 servings · Values may vary.

No additional tips available.