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+ servings
Chiles Toreados in a small skillet

Chiles Toreados (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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 peppers
Calories 50kcal
Author Ana Frias


  • 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)


  • 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.
  • Serve hot or cold.



Serving: 1pepper | Sodium: 890mg | Sugar: 1g | Fiber: 1g | Potassium: 64mg | Calories: 50kcal | Monounsaturated Fat: 3g | Saturated Fat: 1g | Fat: 5g | Protein: 2g | Carbohydrates: 2g