Chiles Toreados - cooking recipe

Ingredients

12 -16 hot peppers (either serranos or jalapenos are best)
vegetable oil (for rubbing chilis)
coarse salt (to taste)
lime wedge (optional)

Preparation

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.