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Preheat a small cast iron skillet over medium high heat (these may also be grilled outdoors, if so adjust the cooking time accordingly for more intense heat).
2.
Slightly flatten the whole chili peppers using the side of a large knife or a cleaver.
3.
Rub each chili with a thin coat of oil, then roast them on the preheated pan, turning occasionally, for about 10-15 minutes (or until they begin to blister and char).
4.
Remove the roasted chilis to a serving dish.
5.
Sprinkle with coarse salt to taste, and squeeze lime wedges over them (optional).
6.
Serve as a bar snack or as an accompaniment to grilled meats.
Chiles Toreados
1.Preheat a small cast iron skillet over medium high heat (these may also be grilled outdoors, if so adjust the cooking time accordingly for more intense heat).
2.
Slightly flatten the whole chili peppers using the side of a large knife or a cleaver.
3.
Rub each chili with a thin coat of oil, then roast them on the preheated pan, turning occasionally, for about 10-15 minutes (or until they begin to blister and char).
4.
Remove the roasted chilis to a serving dish.
5.
Sprinkle with coarse salt to taste, and squeeze lime wedges over them (optional).
6.
Serve as a bar snack or as an accompaniment to grilled meats.
RATE THIS RECIPE!
Easy
< 10 min
Very cheap 
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