Chiles Toreados (Mexican Blistered Peppers)

Chiles toreados on a silver vintage skillet. side view.

Chiles Toreados (Mexican Blistered Peppers)

Chiles Toreados have an amazing flavor! From the toasting on the comal, to the natural flavors of the chile, to the touch of sauce, DELICIOUS! These are a great addition to any Mexican meal.

Course Appetizer, Condiment

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings peppers

Calories 50kcal

Author Ana Frias

Ingredients

6 fresh chiles. Jalapeños, Chile Güerito (yellow hot chili pepper) or Serrano peppers Pick your favorite or any combination of these 3 peppers.
2 Tbsp olive oil
½ large onion (white or yellow) sliced into thin strips
6 Tbsp soy sauce, Worcestershire or maggi seasoning
2 Tbsp fresh lime juice (about 1 lime)

Instructions

Wash the peppers very well and create a small slit with a knife. This will prevent the peppers from burst when sautéing them.
Heat a non-stick skillet to medium-high, preferably an iron skillet or a comal, and add the 2 tablespoons of oil.
Add the peppers and when they're blistered on one side add the onions to the skillet if using any. Try to arrange the onions evenly on the skillet.
Rotate the chiles until all sides are blistered. Meanwhile, continue to sauté the onions until soft & brown.
Remove from heat and add your preferred condiment (soy sauce, Worcestershire or maggi seasoning) and lime juice.
Served while hot or at room temperature.

Video

Nutrition