Ingredients
vegetable oil (for rubbing chilis)
coarse salt (to taste)
lime wedge (optional)
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat a comal, griddle, or small cast iron skillet over medium high heat (these may also be grilled outdoors, just adjust cooking time accordingly for more intense heat). slightly flatten whole chiles (the side of a large knife or cleaver works well). rub each chile with a thin coat of oil, then roast them on the preheated pan for about 10 to 15 minutes, or until they begin to blister and char (turning occasionally). remove roasted chiles to a serving dish. sprinkle with coarse salt to taste, and squeeze lime wedges over chiles (if using). serve as a bar snack, or as an accompaniment to grilled meats.