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.
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
- 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.
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.
I hope you enjoy them. Let me know if you make them.
Try Some of My Other Popular Recipes
- Taqueria-Style Pickled Jalapenos and Carrots
- Salsa Roja
- Salsa Verde
- Homemade Pico de Gallo
- Ranchero Sauce
- Homemade Refried Beans
- Easy Perfect Guacamole
- Check out all of my Mexican Recipes
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
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
Nutrition Information
LM Trevino says
Had forgotten these existed, comes from moving away from TX to MI....went to a Mexican restaurant today and they had these! A must have, always. Will be making at home again. Gracias!
Mike H. says
Thank you - enjoy!
jh says
thanks , i love them but i never done thus for myself . only at restaurant, i will try at home
Mike Hultquist says
I hope you love them! We seriously LOVE these. I can't get enough. YUM!
Kimshiro L Benton-Hermsen says
Excellent. I add Tajin seasoning to the finished peppers. Drooling just thinking about them!
Mike Hultquist says
Oh yes!! I LOVE THESE! I make them all the time. SO good. Enjoy!
Allyson says
Love these so much! We used to have a local place that made these but they included bay leaves. They were dried bay leaves and you couldn't really eat them but they made the dish aromatic and herby. Not sure if that was their invention or a regional difference, but they were delicious. Now I might try to make my own with this recipe and add the bay leaves myself. Thanks so much!
Mike Hultquist says
Thanks, Allyson. You can certainly add in a bay leaf or two for extra flavor. Go for it!
Dan says
So easy and so good! A must as a taco or fajita topper!
Another winner. Well done Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Dan! Yes, I LOVE these so much! I make them all the time. I appreciate it!
Rachael Trujillo says
Perfect recipe- just live we’ve had in Mexico. Thanks!
Michael Hultquist - Chili Pepper Madness says
Outstanding!!
TimVillarreal says
Try this recipe with a good porterhouse medium rare and rock on !
Linda Armes says
Great recipe
Michael Hultquist - Chili Pepper Madness says
Thanks, Linda!
Temple says
First time me making these tonight and they were wonderful. Served with Fajita Bowls. I’m passing the recipe along to several friends as this recipe is perfect for their diets. My husband asked me to make some more tomorrow so we can have some around the house. Also I love how easy these were to make and my house smells so good.
Michael Hultquist - Chili Pepper Madness says
Awesome! I know, I LOVE these. I make them constantly. Perfect, sort of like candy to me! Haha. Glad you enjoyed them.
Brandy says
These were amazing! It was my first time making them , they came out perfect and were so easy to make! My husband cannot stop raving about them 🙂
Michael Hultquist - Chili Pepper Madness says
Great to hear, Brandy! They are so good!
Brandy says
These were amazing! It was my first time making them. they were so easy to make and came out so tasty and perfect! My husband cannot stop raving about them 🙂 thank you so much
Tiana says
These are so good! I Make them all the time and keep them in the fridge to add to everything! I’ll add them to eggs, put them in my salad. Literally anything and everything!
Michael Hultquist - Chili Pepper Madness says
Thanks, Tiana! I agree! I love these. YUM!
Niki says
❤️❤️ 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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Niki! I agree, I LOVE this recipe. I make this all the time. SO good. glad you enjoyed it.
Leah says
Can't wait to make them Tonight!!! give me anything spicy..
Michael Hultquist - Chili Pepper Madness says
Thanks, Leah! Oh yeah! These are SO GOOD. I really do love them. Excellent flavor on them.
Billy Henry says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Jeremie says
This is exactly what i need for tonight: it just seems awesome, Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! I love these so much!!
Jeremie says
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!
Michael Hultquist - Chili Pepper Madness says
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.