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!
Chiles Toreados Recipe (Mexican Blistered Peppers)
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.
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 Ingredients
- Olive Oil. Or vegetable oil.
- Large Jalapeno Peppers. Or serrano peppers, or use a combination of both.
- Small Onion. Sliced (optional).
- Lime Juice. Or use lemon.
- Soy Sauce. Optional. You can also use maggi jugo/seasoning sauce, liquid aminos, or even a bit of dark beer.
How to Make Chiles Toreados - the Recipe Method
First, heat the oil in a medium 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. Notice how the skins char and blister up.
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.
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.
Storage & Leftovers
Storing your Chiles Toreados in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days.
To maximize the storage life, make sure to refrigerate them promptly.
I hope you enjoy them. Let me know if you make them.
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: Mexican Blistered Peppers
- 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
- 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.