Chiles Toreados, or Mexican blistered peppers, are pan-fried chile peppers seasoned with lime juice, soy sauce, and salt.
You’ll find this popular side dish served hot or at room temperature in Mexican taquerias on the side for topping on and served with steaks.
There’s no wrong way to eat or season chiles toreados. They’re traditionally made with both jalapeños and serrano peppers, but you can use one or the other depending on how spicy you want them. If serrano peppers are a bit too spicy for your taste, you can make the dish using only jalapeño peppers instead.
These are a great addition to any Mexican meal.
(Serves 4 )
1 Small White Onion, sliced.
2 Tbsp Olive Oil
1 Tbsp Soy Sauce
Salt to taste
Pour oil into a large skillet and heat over medium-high heat.
Add jalapeño or serrano peppers and lightly pan-fry until the skins are charred and blistered on all sides like the photo above.
Next, add the sliced onion and cook until they have softened and started to caramelize.
Remove the skillet from the heat, and mix in some lime juice, soy sauce, and salt. Stir together to combine.
Transfer blistered peppers and onions to a plate or bowl and serve.
Enjoy them with tacos, tortas (baguettes), steaks, hot dogs, hamburgers, and more!
We hope you enjoy preparing these spicy chiles toreados, take a picture and tag us on Instagram @clocfood