Chiles Toreados

Directions

1. 1
   Heat a comal/griddle or cast iron skillet until it is hot. Or you can do these on a grill if you prefer, direct heat.
2. 2
   Place chiles whole on the comal, and turn as they blacken, cooking for about 5 to 10 minutes or until they get charred all over.
3. 3
   Place in a bowl and drizzle with olive oil and sprinkle with coarse salt. Squeeze some fresh lime over them as well, if you like.