This is Leonelly’s recipe for soy-marinated chiles. She served these made with jalapeños, but said they were best made with guero chiles. Could the use of soy sauce be a further indication of the Japanese influence on the cuisine of the Baja? Note: This recipe requires advance preparation.

Ingredients

• 2 tablespoons vegetable oil

• 2 dozen fresh guero chiles or substitute fresh jalapeños or chile de arbols

• 2 thin slices of onion, separated into rings

• 1/4 teaspoon garlic salt

• Freshly ground black pepper

• 3 tablespoons soy sauce

• 1 tablespoon lime juice, fresh preferred

Instructions

Pour a little of the oil in a heavy skillet and heat over a medium-high heat until hot. Add the chiles and onion and saute until the chiles start to blister and the onions are soft. Remove the pan from the heat and season the mixture with the garlic salt and pepper..

In a small nonreactive bowl, combine the remaining oil, soy sauce, and lime juice and mix well. Add the chiles and onions and toss to coat well. Cover the bowl and marinate for 24 hours before serving.