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!
Servings: 2
Calories: 159kcal
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
Heat Factor: Medium for the jalapenos, HOT for the serranos.
Nutrition
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