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.
More Mexican Side Dish Recipes to Try
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.
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.
Scott Sala says
Hey Mike!
I always enjoy reading your posts. From the photo above I see that you leave the chile pith in. Just curious as to why you don't scrape them.
Thanks and Cheers!
Scott
Mike H. says
Hey, Scott! The pith contains the highest concentration of capsaicin. And you know me - I am all about the heat! 😉
V says
Can I use Anaheim chilies or Poblano chilies for the Toreados?
Mike H. says
Hi V - it won't be traditional, but you can certainly experiment with those! Let me know how it goes please.
Tean says
Made it today with serranos, I made about 15 peppers, finished them all. Wow. I didn't expect it to be that good since it's so simple to make. Also I didn't have lemons handy so used ACV instead and used them as a topper for nachos. Definitely one of my new favorite things to do with peppers. Keep being the go to guy for any recipe relating to hot peppers, in South African hot pepper groups I constantly see your page and website mentioned.
Mike Hultquist says
Thanks so much, Tean! Very glad you enjoyed them! Definitely a favorite of mine as well. I appreciate the comments!
Dan Paula says
I grew up eating this with habaneros and onions. Turn pan off, and add garlic (residual heat cooks the garlic). So very good and easy to bump up the flavor of anything!! We thank y’all and God Bless!!
Mike Hultquist says
Yes! I love that, Dan. I could eat this (and THAT!) all day long. Cheers!!
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!