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Home » Chiles Toreados Recipe: Mexican Blistered Peppers

Chiles Toreados Recipe: Mexican Blistered Peppers

by Mike Hultquist · Jan 22, 2020 · 24 Comments

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Chiles Toreados Recipe

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

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

  • 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

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

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!
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: jalapenos, Mexican, recipe, serrano, spicy
Prep Time: 5 minutes
Cook Time: 10 minutes
Calories: 159kcal
Author: Mike Hultquist
Servings: 2
Tap or hover to scale
5 from 11 votes
Leave a Review

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 Information

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
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Categories: Appetizers Tags: Chili Pepper Madness, chili pepper recipe, cinco de mayo, jalapeno pepper

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    Recipe Rating




  1. Dan says

    March 31, 2022 at 8:58 am

    5 stars
    So easy and so good! A must as a taco or fajita topper!
    Another winner. Well done Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 31, 2022 at 9:02 am

      Thanks, Dan! Yes, I LOVE these so much! I make them all the time. I appreciate it!

      Reply
  2. Rachael Trujillo says

    October 23, 2021 at 6:56 pm

    5 stars
    Perfect recipe- just live we’ve had in Mexico. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 24, 2021 at 6:38 am

      Outstanding!!

      Reply
  3. TimVillarreal says

    September 04, 2021 at 8:59 pm

    Try this recipe with a good porterhouse medium rare and rock on !

    Reply
  4. Linda Armes says

    April 17, 2021 at 2:34 pm

    5 stars
    Great recipe

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 18, 2021 at 1:49 pm

      Thanks, Linda!

      Reply
  5. Temple says

    March 02, 2021 at 7:18 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 02, 2021 at 10:43 pm

      Awesome! I know, I LOVE these. I make them constantly. Perfect, sort of like candy to me! Haha. Glad you enjoyed them.

      Reply
  6. Brandy says

    October 10, 2020 at 9:15 pm

    5 stars
    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 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 11, 2020 at 7:56 am

      Great to hear, Brandy! They are so good!

      Reply
  7. Brandy says

    October 10, 2020 at 9:11 pm

    5 stars
    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

    Reply
  8. Tiana says

    October 10, 2020 at 12:56 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 10, 2020 at 1:35 pm

      Thanks, Tiana! I agree! I love these. YUM!

      Reply
  9. Niki says

    April 04, 2020 at 5:49 pm

    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 05, 2020 at 11:32 am

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

      Reply
  10. Leah says

    January 27, 2020 at 1:56 pm

    5 stars
    Can't wait to make them Tonight!!! give me anything spicy..

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 27, 2020 at 1:58 pm

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

      Reply
  11. Billy Henry says

    January 23, 2020 at 1:22 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 23, 2020 at 1:23 pm

      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.

      Reply
  12. Jeremie says

    January 22, 2020 at 3:26 am

    5 stars
    This is exactly what i need for tonight: it just seems awesome, Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 22, 2020 at 7:59 am

      Thanks, Jeremie! I love these so much!!

      Reply
      • Jeremie says

        January 23, 2020 at 1:26 pm

        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!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          January 23, 2020 at 1:31 pm

          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.

          Reply

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