Chiles Toreados 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 few ingredients like jalapeños or serrano peppers, oil, lime juice and salt, which most of you already have in your kitchen.

Course Salsas

Cuisine Mexican

Keyword Chiles Toreados Recipe, How to Make Chiles Toreados Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 24kcal

Author Mely Martínez

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