Marinated Chile Güerito Peppers is a traditional Mexican recipe for a classic quick pickle of blistered and peeled güerito chillies in a soy sauce and lime juice cure. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Marinated Chile Güerito Peppers.
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This chile güerito quick pickle recipe is version of chiles toreados, but even more addictive. I've removed the skin, sliced them into rajas, and marinated them in lime juice and soy sauce. They’re my new favorite spicy snack.
Ingredients:
2 tbsp cooking oil
30 chile güerito peppers
4 tbsp soy sauce
salt, to taste
120ml lime juice (from about 5 limes)
Method:
Set a cast-iron pan or comal over medium heat then coat with a thin film of oil.
Once the pan is hot, add the chillies. Turn the chillies occasionally until browned and blistered on all sides. You may have to work in batches depending on the size of your pan and how many chiles you're preparing.
Remove the hot, blistered, chillies from the pan and set in a bowl lined with a plastic bag. Loosely close the bag so that the chiles can sweat inside. This makes the skin soft and easier to peel.
To peel the peppers, pierce the chilli with the tip of a sharp knife to create an opening, and then remove the skin by hand. You can use gloves for this step, if desired.
Remove the stem of each chilli and then cut them in half or into slices. Personally, I leave in the seeds, but you can remove them for less spice.
Cover chillies with lime juice and soy sauce and set aside to marinate for at least 30 minutes.
