Chiles toreados are Mexican blistered peppers. Have you ever tried them? This condiment consists of blistered chiles serranos or chiles jalapeños with sautéed onions seasoned with lime juice and soy sauce.
You have to try them and have them in your fridge to use every single day; they are the best.
About this recipe
Chiles toreados are a type of Mexican salsa; well, it is not technically a salsa; it is a condiment. It is a unique mix of ingredients with magical powers to spice up any dish you add them to.
These toreado spicy chiles are super easy to make, and you’ll find them on many menus in restaurants throughout Mexicoserved at room temperature. You’ll find them in taquerías, Asian, or even fancier restaurants.
There is no wrong or right way on doing them or eating them, it is the type of recipe that will always be delicious.
What are chiles toreados?
Chiles toreados or Mexican blistered chiles are roasted serrano or jalapeño peppers that are typically served as a side dish or condiment. They can be made with various chili peppers, but the most common variety in Mexico is the serrano pepper.
The peppers are roasted over an open flame, comal (affiliate link), or skillet until they are blackened and blistered, then they are peeled and chopped and mixed with the rest of the ingredients. The resulting dish is often spicy, smoky, and slightly sweet.
Ingredients for the blistered chiles
- CHILES. Use jalapeno peppers or serrano peppers. Serrano peppers are spicier than the jalapeños. You could use one type or a combination of both.
- ONION. Use red or white onions; either works. Cut in half and then thinly slice the onion in 1/4 inch slices, half-moons.
- LIME JUICE. Please use fresh-squeezed juice; it is best.
- SOY SAUCE. Season the blistered chiles (toreados) with your favorite soy sauce. If you are soy or gluten-free sensitive, a good substitution would be vegan Worcestershire sauce, Maggi Seasoning Sauce, liquid aminos, or coconut aminos.
Some people blister the chiles whole, I like to cut them in half or slice them into bite-size pieces.
How to make chile toreado
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.
how to store them
- Let the chiles cool down to room temperature before storing them. This helps prevent moisture buildup, which can lead to mold.
- Place the chiles in an airtight container. Make sure the container is clean and dry before use.
- Store the container in the refrigerator. Sautéed chili peppers can typically be stored in the refrigerator for several days.
- 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.
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 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.
- I love this Mexican salsa on 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 just 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 to a piece of toast, and then add a spoonful of prepared chiles serranos.
- Eat them over white or brown rice or any other grain that needs a flavor boost, obviously, on tacos. 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. On top of brown rice, baked or grilled tofu, grilled vegetables, and 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.
Other Mexican salsa recipes
Salsa verde, an authentic recipe
Salsa verde, two ways
Enchilada sauce, the best sauce
2-ingredient Mexican Salsa
Creamy avocado salsa verde
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- large skillet
- 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
- 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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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So delicious!! I love how the onions carmelized and balanced the spiciness. I will be making this a lot! Thank you for sharing.
What a fun weekend! So inspired by all you ladies.
Perfect food for a friend’s gathering! It looks like it goes with everything