Blistered chilies with onion (Chiles toreados)

1. Wash the serranos and dry them thoroughly (moisture spatters); leave the stems on. Cut the onion into thick half-moons.

2. Heat the oil in a heavy-based frying pan over high heat.

3. Add the chilies and fry, turning often, for 5-6 minutes until the skins are blistered all round and blackened in spots.

4. Add the onion and fry for another 3-4 minutes until soft and browned at the edges.

5. Take off the heat, drizzle with the soy sauce and the juice of one lime, toss and season with a pinch of salt.

6. Serve warm with the remaining lime cut into wedges – alongside carne asada, tacos or grilled meats.

Tip: The name means "bullfighted" – because the chilies are "worked" in the pan like a bull. Bite carefully, as some can be very hot!