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22 January 2020

A quick and easy, authentic Mexican chiles toreados recipe of jalapeno and serrano peppers blistered or fried in oil, with a touch of salt and lime. Just like your local taqueria!

If you’ve ever been to a local Mexican restaurant, you may have seen “Chiles Toreados” on the menu. They’re usually listed under “sides”, though sometimes they’re not listed at all. Even if they aren’t on the menu, you can ask for them and any good Mexican taqueria will be able to make them for you.

I love them deeply and can’t really enjoy my tacos or burritos without them. The cooks at my local taqueria start making them when they see me walk in the door. I love it.

Chiles Toreados, or blistered chiles, just off the stove top

What are Chiles Toreados?

Chiles toreados are chili peppers that are blistered and fried up in a hot pan or on the grill with a bit of oil. Most Mexican restaurant use jalapeno peppers, though some use serrano peppers, or both. They often come with onions as well, though many places will ask whether you want onions or just the peppers. 

After the peppers are fried, they are finished with salt, a few squeezes of lime juice, and sometimes soy sauce or maggi sauce, though that seems to vary from recipe to recipe. I’ve seen many recipes call for it.

I don’t believe they use soy sauce in the Mexican restaurants near me, just lime juice and salt. Either way is great. I am usually asked if I would like onions with mine, but not always. Some places add onion, some don’t. Each restaurant is different. 

Let’s talk about how we make chiles toreados, shall we?

Chiles Toreados, or blistered chiles, in a pan, ready to serve

Chiles Toreados Ingredients

  • 2 tablespoons olive oil or vegetable oil
  • 4 large jalapeno peppers (or 8 serrano peppers, or use a combination of both)
  • 1 small onion, sliced (optional)
  • Juice from 1 small lime (or use a half a lemon)
  • 1 tablespoon soy sauce (optional) (you can also use maggi jugo/seasoning sauce, liquid aminos, or even a bit of dark beer)
  • Salt to taste

How to Make Chiles Toreados – the Recipe Method

First, heat the oil in a medium skillet to medium-high heat.

Drizzling olive oil over the jalapeno and serrano peppers in a hot pan

Add the peppers and cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly. Notice how the skins char and blister up.

Flipping the blistering chili peppers in a pan

Add the onion (if using) and cook for another minute. If you like your onions ore caramelized, add them when you add the peppers. Remove from heat.

Stir in the lime juice (or lemon juice) and soy sauce, if using. Toss to coat.

Season with a bit of salt to taste and serve.

Freshly blistered chili peppers, or chiles toreados

Boom! That’s it my friends! Super easy to make. I make these fried chili peppers all the time, probably 2 to 3 times a week. I pop them over everything. They’re insanely delicious for such a simple thing. Simple is best, isn’t it?

Recipe Tips & Notes

  • Slicing the Peppers. I like to slice larger jalapeno peppers in half lengthwise to get the blistering on the inside of the peppers as well. When I’m cooking them with serrano peppers, it allows them to cook the same amount of time. You can also slice the peppers and cook them that way.
  • Serving Chiles Toreados. Serve these fried peppers on the side to go along with any Mexican food, like tacos, burritos, tortas, carne asada, any of your favorites. I chop them up and take a little bit with each bite.
  • The Chili Peppers. Most Mexican restaurants serve jalapenos, though some offer serrano peppers, which are quite a bit hotter. If you’re making them at home, you can use whatever peppers you’d like. You can make these with any type of chili peppers, like this blistered shishito peppers recipe. I enjoy a combination of jalapenos and serranos together.

Jalapeno peppers and serrano peppers

I hope you enjoy them. Let me know if you make them.

Try Some of My Other Popular Recipes

Chiles Toreados, or blistered chiles, in a pan

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chiles Toreados Recipe
Print Recipe
5 from 4 votes

Chiles Toreados Recipe: Mexican Blistered Peppers

A quick and easy, authentic Mexican chiles toreados recipe of jalapeno and serrano peppers blistered or fried in oil, with a touch of salt and lime. Just like your local taqueria!
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: jalapenos, Mexican, recipe, serrano, spicy
Servings: 2
Calories: 159kcal

Ingredients

  • 2 tablespoons olive oil
  • 4 large jalapeno peppers or 8 serrano peppers, or use a combination of both
  • 1 small onion sliced (optional)
  • Juice from 1 small lime or use a half a lemon
  • 1 tablespoon soy sauce optional
  • Salt to taste

Instructions

  • Heat the oil in a large skillet to medium-high heat.
  • Add the peppers and cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly.
  • Add the onion and cook for another minute. Remove from heat.
  • Stir in the lime juice (or lemon juice) and soy sauce, if using. Toss to coat.
  • Season with a bit of salt to taste and serve.

Notes

Heat Factor: Medium for the jalapenos, HOT for the serranos.

Nutrition

Calories: 159kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 506mg | Potassium: 169mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 37mg | Calcium: 13mg | Iron: 1mg
Chiles Toreados Recipe: Mexican Blistered Peppers

10 comments

  1. 5 stars
    ❤️❤️ this recipe is the best for Chile’s torreados!! I made it just like it says (used lemon), sliced it up and eat it with retried beans and chips. Sooo good!

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, Niki! I agree, I LOVE this recipe. I make this all the time. SO good. glad you enjoyed it.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Leah! Oh yeah! These are SO GOOD. I really do love them. Excellent flavor on them.

  2. My wife and I stumbled upon your site a week or two ago. She forwarded me this recipe today. Growing up on jalapenos I liked this recipe and put it into a video but see no way to forward it to you. We have a Mexican food of sorts near us in Ecuador (retired) and he does something similar but uses the whole jalapeno. To me this method removes most of the heat, even in the seeds. I will see if I can find your email address and forward the video. I will share it on Facebook.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Billy. Yes, a lot of places make them whole. They’re great any way to me. The place right down the street from me tossed whole jalapenos in the fryer.

      1. 5 stars
        Mike, I’m sorry to tell you that these chiles toreados are FAR too addictive: I made them yesterday and I had to make them again tonight! Once with Maggi sauce, the other time with soy sauce. God it’s good!

        1. Michael Hultquist - Chili Pepper Madness

          Haha, I hear you, Jeremie! VERY addictive! I eat them all the time. Sometimes they are my side veggie. Love them! Glad you love them too.






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