Chiles Toreados (Mexican Blistered Peppers)

Chiles toreados are blistered peppers (most commonly jalapeños or serranos) blisfully seasoned with soy sauce or other similar umami flavored liquid seasoning, salt, pepper and lime juice. They are almost always prepared with sauteed onion and are enjoyed as a condiment or a snack in their own right. You can serve them alongside all of your favorite Mexican dishes - from tortas and skirt steak tacos to birria.

5 from 4 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: batch

Calories: 417kcal

Author: Milena Perrine

Ingredients

3-4 tablespoon vegetable oil*
1 lb chille peppers jalapeños or serranos or güeros banana peppers
1 large onion yellow, white, or red
pinch of salt and pinch of pepper adjust to taste
¼ cup soy sauce**
1 lime juice of (add to taste)***

Instructions

Wash and dry the chiles then carefully cut slits into them to allow steam to escape during cooking. Slice the onion. Heat a cast iron skillet or other heavy bottomed pan over medium-high heat for 2-3 minutes.
Add the oil to the skillet and then place the chiles inside. As they begin to char and blister, turn them over as needed to get all the sides to blister up. About 3 to 5 minutes depending on size.
Lower the heat to medium and add the onion. Mix around to coat it in oil. Seperate chiles on one side of the pan and onion on the other. Continue to cook until the chiles are fullly blistered**** and softened all around and the onion has started to turn golden brown.
Turn off the heat. While the skillet is still on the stove mix chiles and onion, season with salt and pepper, add the soy sauce and finally squeeze the lime juice all over. Give it all a final stir and serve!

Notes

Be sure to read the post above this recipe card. It contains useful tips and information about chiles toreados, and workflow images.

*Could be a bit more or a bit less, depending on the size of your cast iron skillet. A ten inch is perfect for this recipe.

**You can substitute 1:1 with Worcestershire sauce or liquid Maggi seasoning.

***If you only have a lemon on hand use a bit less as its flavor is stronger. Basically add acidity according to your preference.

****If you are working with small chiles they will cook fast and you should temporarily remove them from the skillet while the onion cooks through and then add them back once you turn of the heat and season the mixture.

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