Salsa de Soya con Chiles Toreados 
Soy Sauce with Grilled Chiles
For those who visit Sushi Roll, their soy sauce for Japanese food is a delight—never too salty, with a hint of lime, and even better when they bring the grilled chiles.
In this recipe, I'll try to emulate its flavor, but above all, create a spicy and delicious soy sauce for dishes like sushi, chop suey, or yakimeshi, which I'll share with you soon.
I recommend using limes that aren't too bitter and Maggi Soy Sauce, as it's not too salty.
Soy Sauce with Grilled Chiles
For those who visit Sushi Roll, their soy sauce for Japanese food is a delight—never too salty, with a hint of lime, and even better when they bring the grilled chiles.
In this recipe, I'll try to emulate its flavor, but above all, create a spicy and delicious soy sauce for dishes like sushi, chop suey, or yakimeshi, which I'll share with you soon.
I recommend using limes that aren't too bitter and Maggi Soy Sauce, as it's not too salty.
Cooking Instructions
- 1
Slice the serrano chile into small slices or cubes. If you want the soy sauce to be very spicy, cut more than 1 serrano chile.
- 2
Place a little oil in a pan over medium heat and add the grilled chiles. Let them toast for 3 minutes without burning.
- 3
Squeeze the limes into a container and add the serrano chiles to the lime juice. Wait 5 minutes for them to absorb.
- 4
Use a 1 to 2 ratio with water and soy sauce. For example, if you want a cup of soy sauce, use half a cup of water.
- 5
Combine the soy sauce and water with the chile-lime mixture. You can now serve it in small dishes and enjoy spicy sushi.
- 6
TIP: If you want the sauce to be sweeter or if it turns out too acidic, you can use orange juice in a smaller amount than the lime juice. 🍊
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