Wash and dry the chile peppers. Take one chile pepper at a time and gently roll them using both hands to loosen the seeds and membranes inside the peppers. This will release capsicum inside making them spicier. Using a small sharp knife, slice a small slit on the tip of each pepper. Set them aside.

In a deep skillet, pour in 3/4 cup of avocado oil. Preheat to medium heat for 3 minutes.

While you wait, trim the green parts of the knob onions off. Also trim the tops of the white knob so they are flat.

Once oil is hot, add all the chile peppers. Be careful because the oil will pop as it contacts the moisture from the peppers. You want the skin to blacken and blister all around. Turn them as needed. If they are burning too quickly, reduce the heat slightly.

Remove the blistered peppers and transfer them to a large shallow serving dish. Pour out into a heatproof bowl, most of the oil left in the skillet. Save it for future cooking.

With the heat at medium, place the knob onions in the skillet with the oil. Cook and fry them for 15 minutes, turning them as needed. Remove them as needed.

Combine onions with the chile peppers. Squeeze the fresh lime juice evenly over the onions and peppers. Pour in the soy sauce. Gently mix. If needed, season with salt, to taste. Serve right away.