Chicharrón de Chile Serrano (Crispy Serrano Peppers)
Chicharrón de chile serrano or crispy serrano peppers are delightfully crispy and wicked hot...perfect for topping anything that needs extra spice!
Ingredients
- 1/3 cup vegetable oil I use safflower or canola
- 7 serrano peppers, sliced into thin rounds about 2/3 cup (~2 ounces or 60g whole peppers)
- 1 clove garlic, thinly sliced
- Salt to taste
Instructions
- Heat oil in a non-stick skillet over medium heat, about 4 minutes1/3 cup vegetable oil
- Add the serrano peppers, stirring occasionally and keeping the chiles in one layer to cook evenly. Reduce the heat to low once the chiles start to change color, about 2-3 minutes7 serrano peppers, sliced into thin rounds
- Add garlic and continue to fry over low heat until the chiles and garlic are golden and crispy, about another 4 minutes1 clove garlic, thinly sliced
- Remove from heat to a serving bowl and allow to cool
- Add salt to tasteSalt to taste