Chiles Toreados: Fried Chiles with Lime-Soy Sauce

1. 1

   Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan.

2. 2

   Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes.

3. 3

   Transfer to paper towels to drain.

4. 4

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

5. 5

   Add the warm chiles and toss to combine.

6. 6

   Chill until very cold, about 3 hours.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.