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You are here: Home » Recipes » Salsas

Chiles Toreados Recipe

Published: Jul 4, 2015 · Updated: Aug 14, 2019 by Mely Martínez

JUMP TO RECIPE

Chiles Toreados are super quick to make when you need to spice up a meal, particularly tacos and grilled meats. It is also an easy recipe since you just need a few ingredients like jalapeños or serrano peppers, oil, lime juice, and salt, which most of you already have in your kitchen.

Chiles Toreados Recipe

How to make Chiles Toreados Recipe | Mexican Recipes


Chiles Toreados are sometimes served with salsa bowls at taquerias and steak restaurants in Mexico. Nowadays, cooks will serve Chiles Toreados with a few drops of soy sauce, a tradition that started at Chinese restaurants in Mexico, and later on, it became popular to add other sauces as well, like Worcestershire sauce or Maggi Seasoning sauce.

Chiles Toreados are typically served with spring onions, which are prepared the same way as the peppers. Every cook has his/her own particular way to season and serves them. I always ask for them when I go out for dinner at Tex-Mex restaurants and we order fajitas or grilled chicken. Even if they are not on the menu, you can ask your server about them. I’m sure the cook will be glad to prepare them for you. But to make them at home, here you have the recipe.

How to make Chiles Toreados Recipe

JUMP TO FULL INSTRUCTIONS

How to make Chiles Toreados Recipe | Ingredients

DIRECTIONS:

How to make Chiles Toreados Recipe | Instructions step by step
  • Gently press down the peppers with your hand or with a spoon, in a rolling movement. This step will release the flavor and heat from the seeds and veins of the peppers. (Please check the ingredients list below)
  • Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers and let them fry, turning frequently until they form light golden blisters on their skins. In about 4 to 5 minutes they will be ready.
  • Remove them from skillet and place them in a serving bowl; add the lime juice and season with salt. If you want to add soy sauce, sprinkle a few drops to the lime juice and stir before adding it to the peppers. Serve warm or at room temperature.

To eat the peppers, cut them into bite-size pieces with a fork and knife in your plate.

How to make Chiles Toreados Recipe | Authentic Mexican Food Recipes

¡Buen provecho!
Mely,

So what are your favorite peppers? Do you have a special way to cook them? Share your ideas in the comments section.

More recipes:
Chiles Rellenos de Picadillo 
How to Make Spicy Salsa with Serrano Peppers

📖 Recipe

Chiles Toreados Recipe

Mely Martínez
Chiles Toreados are super quick to make when you need to spice up a meal, particularly tacos and grilled meats. It is also an easy recipe since you just need few ingredients like jalapeños or serrano peppers, oil, lime juice and salt, which most of you already have in your kitchen.
4.38 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Salsas
Cuisine Mexican
Servings 6
Calories 24 kcal

Ingredients
  

  • 1 tablespoon vegetable oil
  • 6-8 serrano peppers or 4 jalapeños
  • 1 tablespoon of lime juice
  • 2 teaspoons of soy sauce optional

Instructions
 

  • Gently press down the peppers with your hand or with a spoon, in a rolling movement. This step will release the flavor and heat from the seeds and veins of the peppers.
  • Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers (and spring onions if using) and let them fry, turning frequently until they form light golden blisters on their skins. (Do not let them burn because they will develop a bitter taste.) In about 4 to 5 minutes they will be ready.
  • Remove them from skillet and place them in a serving bowl; add the lime juice and season with salt. If you want to add soy sauce, sprinkle a few drops to the lime juice and stir before adding it to the peppers (avoid the salt because the soy sauce is already salty). Serve warm or at room temperature.

To eat the peppers, cut them into bite-size pieces with a fork and knife in your plate.

    Notes

    • If you want to add spring onions, add 6 spring onions when preparing the peppers.
    • You can also make a small incision with a sharp knife to the peppers to avoid them from bursting while cooking.

    Nutrition

    Calories: 24kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 2gSodium: 112mgPotassium: 18mgFiber: 1gSugar: 1gVitamin A: 56IUVitamin C: 3mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Eli

      October 10, 2019 at 9:14 pm

      I know you mentioned the soy sauce is optional but does it make a huge difference taste-wise? Will it be tastier with the soy sauce? Or is salt perfect enough?

      Reply
      • mmartinez

        October 10, 2019 at 9:18 pm

        Hello Eli,
        It does give it a different flavor. I'll say it enhance it.

        Reply
    2. Phyllis

      September 26, 2019 at 3:31 pm

      Any thoughts / ideas on preparing these peppers and preserving for later use? I have a bag full of jalapenos I want to preserve. I've already made a variety of relishes and jellies and want to try something new. Thanks.

      Reply
      • mmartinez

        September 27, 2019 at 2:18 pm

        Hello Phyllis,
        You can pickle them, see link below. You can also roast them and then freeze. But they will lose some of their flavors with the time.
        Pickled Jalapeños

        Reply
    3. Sheri

      August 28, 2019 at 6:39 pm

      I'm going to a party right after work. Can I make these the night before and refrigerate them, then bring them to room temp before serving?

      Reply
      • mmartinez

        August 28, 2019 at 7:02 pm

        Hi Sheri,
        Yes, you can make the chiles toreados ahead of time.

        Reply
    4. Roger Houchin

      August 25, 2018 at 6:19 pm

      5 stars
      Mely, I love these, and their so good with anything especially enchiladas. going to have to check out your other recipes for -more delicious ideas.

      Reply
      • mmartinez

        August 28, 2018 at 10:45 am

        Hi Roger,
        Love the idea about adding it to enchiladas as a complement. Happy cooking!

        Reply
    5. Cindy Zellers

      March 29, 2017 at 3:27 am

      I like to spay jalapeños with cooking spray and roast them in my air fryer at 400 degrees until blackened. So good with tacos or diced and added to a cheese omelette.

      Reply
    6. lucille woods

      January 28, 2017 at 1:52 am

      Definitely will try this tomorrow morning. I know I will enjoy as your tips and recipes are always fantastic.

      Reply
    7. Velva

      July 04, 2015 at 9:09 pm

      This is an awesome idea! I have a few garden peppers on hand and the other ingredients too! Thanks for sharing.

      Velva

      Reply
      • mmartinez

        July 05, 2015 at 7:29 pm

        Hello Velva,

        Enjoy! I am sure this method enhance any type of peppers. I hope you like them!

        Reply

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    About me

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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