Charred & Chopped Serrano Chiles

• 50g serrano chiles
• 20g blended oil

1. Trim the stems from the top of the serrano chiles.
2. Toss the chiles and the blended oil in a bowl to coat the chiles well.
3. Char the chiles on the plancha until the dark and starting to soften. Approximately 3 minutes each side.
4. Move to a stainless steel bowl and cool the chiles to room temperature.
5. Split the chiles & remove the seeds.
6. Finely chop the chiles.

Char on high heat for the color, but be careful not to overcook. They will turn to mush quickly.

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