What are chiles toreados?
Chiles toreados, or Mexican blistered chiles, are roasted serrano or jalapeño peppers typically served as a side dish or condiment. While various peppers can be used, serranos are the most common in Mexico.
Roasted over an open flame, on a comal, or in a skillet until blackened and blistered, these peppers are mixed with other ingredients. The result is a dish that is spicy, smoky, and slightly sweet, perfect for adding a flavorful punch to any meal.
Though not technically considered a salsa, chiles toreados offer a unique blend of flavors that can enhance any dish. Their spicy kick and savory goodness can add an exciting burst of flavor to your meals.
These chiles are easy to prepare and commonly found on menus across Mexico, from taquerías to upscale restaurants. There’s no right or wrong way to make or enjoy them—they’re always delicious.
Ingredients
- Use jalapeno, serrano peppers, or a combination of both.
- You can use red or white onions; either work. Cut the onion in half and then thinly slice it into 1/4-inch slices, half-moons.
- Please use fresh-squeezed juice; it is best.
- Season the blistered chiles with your favorite soy sauce. If you are soy—or gluten-free sensitive, substitute liquid or coconut aminos.
How to make chiles toreados?
To make them, you have to sautée some thinly sliced onion over medium-high heat in a little bit of oil; then you add the whole or bite-sized chiles serranos or chiles jalapeños until blistered.
Transfer the blistered onions and chiles to a heat-resistant container ( a glass jar) and season with lime juice, a pinch of salt, and soy sauce.
It doesn’t matter if you make jalapenos toreados or chile serrano toreado; you have to believe me, this salsa is heavenly and delicious.
Tips & Tricks
- Cast iron. I like to use a large cast-iron skillet to make my chiles toreados; love how it distributes the heat evenly and blisters the chile better.
- Grill. You can make them over the grill, and they will be delicious. Grill them whole and slice them after. You could leave the stem to handle them easily.
- Storing them. Make these ahead of time and store them in a tightly closed container in the fridge. They will last up to a week.
- No need to reheat. No need to reheat, but if you wish, pop them in the microwave for 20-30 seconds.
Serving suggestions
- I love them with hummus. I know it is a total mix of cuisines, but it is delicious. I make my hummus at home, but you can use store-bought hummus. You serve the hummus in a bowl and finish it with this salsa and chips or pita chips on the side.
- Hummus toast. Spread some hummus on a piece of toast, and then add a spoonful of prepared chiles serranos.
- You can eat them over white or brown rice or any other grain that needs a flavor boost.
- This is a very common salsa for carne asada tacos (grilled meat tacos).
- The vegan version of these tacos is the mushroom tacos, add the chiles toreados to them, and they will be extra delicious.
- Eat them with steamed or roasted veggies, or with grilled vegetables.
- My favorite way to eat them is on top of brown rice, baked or grilled tofu, or grilled vegetables, all finished with a spoonful or two of this magical salsa.
- They also taste amazing over fried rice, sushi, or noodles.
Want your chiles toreados less spicy? If you feel this recipe will be too spicy for your taste, you could remove the veins and seeds from the chiles before sauteeing, use them whole, or add only the juice of the salsa to your dish.
Chiles toreados
Equipment
- large skillet
Ingredients
- 1 tablespoon vegetable oil I use avocado oil
- ½ about 1 cup red onion thinly sliced
- 1 jalapeno pepper or two serrano peppers sliced into large pieces
- 1 tablespoon lime juice
- 1 ½ tablespoon soy sauce
- Pinch of salt
Instructions
- In a pan put the oil and onion, when the onion begins to brown, add the sliced peppers. Leave until golden, about 5 minutes.
- When they are ready, put them in a jar, add the tablespoon of lime juice, a pinch of salt and the soy sauce.
- Test for seasoning and adjust if necessary.
Notes
- Let the chiles cool down to room temperature before storing them.
- Place the chiles in an airtight container. Make sure the container is clean and dry before use.
- Store the container in the refrigerator.
- Remember that the chiles’ texture and flavor may deteriorate over time, so it’s best to consume them within a few days of preparing them.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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