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.
- Salt.
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.
Try Some of My Other Popular 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 - sliced in half lengthwise or left whole
- 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 4-5 minutes. 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.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 3/8/24 to include new information and video. It was originally published on 1/22/20.
Marty says
I ordered some takeout from one of my favorite local new mexican restaurants. they included toreados as a side. I didn't ask for them, I'd actually never heard of these.
i have no memory of what the rest of the meal was... these insane peppers were by far the absolute star of the show.
I crave these...
Mike H. says
Time to make them at home now! 😉
Peg says
this looks soooo good
Mike Hultquist says
Thanks, Peg! It is! One of my favorites.
Jeff says
I will have to try this! So my local place that serves these, though off menu, always whole and dusted with like a chili powder/dehydrated garlic and then like yours served with lime wedges. And I get them every time I go, so happy to give this recipe a try!
Mike H. says
I bet you will enjoy this recipe then! Let me know how it goes please.
Maria says
Love theses! Haven't had them since I visited Mexico years ago. I eat them in almost every meal. Thank you for posting this delicious recipe.
Mike H. says
You are very welcome, Maria! I am glad you are enjoying it =)
randy says
Made this last night with just olive oil and lime juice at the end...plus some salt...was amazed how good they was and not much heat
Mike Hultquist says
Glad you enjoyed them, Randy. Yes, some jalapenos can be fairly mild.
Allen Kuusela says
Love, love, love.... only 'sin cebollas' (without onion) for me!
Mike Hultquist says
Excellent!! Thanks, Allen!
Daniel Crawford says
Just made this and it was so delicious. I used red onion and did add the lime and soy. I also topped with a little cheese. This would be a perfect side for almost anything. For me, I made a mountain of it as a main.
Mike Hultquist says
Awesome! Glad you enjoyed it, Daniel! Nice.
Phil says
These are excellent. Must use the soy sauce!
Making another batch tomorrow. Would be an amazing addition to any Mexican. Will definitely work on tacos and fajitas!
I will probably just eat them by themselves again!
Mike H. says
Sounds like a plan 😉 Enjoy!
Paul Lueders says
Hey Mike!
Thanks for giving me the proper name for fried or sauteed jalapenos. I have them at least 3 times a week too. Sometimes for breakfast, I'll wait till they're just about done, move them to the side of the pan, and then fry up a couple eggs to go with them. Add a warmed up homemade tortilla and joy............Super easy- super good, or as you always say, "BOOM"!
Mike H. says
BOOM! I love your routine, Paul! =)
Scott E Sala says
Hey Mike,
Your recipes are an essential part of our kitchen lives. I was wondering why you don't scrape the pith from the peppers.
Thanks,
Scott
Mike H. says
Hi Scott. The pith is where most of the capsaicin is. And you already know that I am all about the heat! 😉
Scott Sala says
Oops, sorry for posting the same question twice. I'm 68...
Hilarious response!
Mike H. says
No problem whatsoever, Scott - enjoy the chiles! =)
Ramya says
Cant wait to make this soon for me i never had chiles toreadors before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike H. says
Enjoy, Ramya.