Chiles Toreados

• Vegetable oil, for frying
• 2 pounds guero chiles
• 1/2 cup fresh lime juice
• 1/2 cup soy sauce
• 2 tablespoons Asian oyster sauce

1. Pour enough vegetable oil into a medium-size heavy saucepan to reach halfway up the sides of the pan.
2. Heat the oil to 350F.
3. Working in batches, fry the chiles in the hot oil until golden, about 4 minutes.
4. Transfer them to paper towels to drain.
5. Mix the lime juice, soy sauce, and oyster sauce in a medium bowl.
6. Add the warm chiles and toss to combine.
7. Chill for 3 hours or until very cold.
8. (The chiles will keep in the refrigerator for up to 1 week.)

vegetable oil, guero chiles, lime juice, soy sauce, oyster sauce

Taken from www.epicurious.com/recipes/food/views/chiles-toreados-387012 (may not work)