Chiles Toreados [Blistered Jalapeno Peppers]

Chiles Toreados or Mexican Blistered spicy peppers.

5 from 1 vote

Chiles Toreados are Blistered Hot Peppers. Make toreados from jalapenos, chiles gueros, or serranos. They're spicy, salty, and ready to bite into in 10-minutes for this al lado favorite.

Prep Time5

Cook Time8

Total Time13

Course: Condiments

Cuisine: Mexican, Mexican-American

Diet: Gluten Free, Low Fat

Keyword: chiles toreados, Jalapeno, mexican blistered peppers recipe, spicy peppers

Servings: people

Calories: 1kcal

Author: Erika Garibay - LQC Recipes

Equipment

Small pan or large
lid or foil to cover
Tongs

Ingredients

8 Whole Jalapeños
1/2 tsp Soy sauce
1/2 Whole lime juiced or just a sprinkle
Finishing salt/seasoning optional

Instructions

To make toreado peppers

Prep: wash and dry fresh pepper
Heat 1 tsp oil on pan 2 minutes
Place jalapeño peppers on comal for 5 minutes, cover with lid. set timer.
Pour 1 tsp (or 1/2 tsp for less salt) soy sauce over them and flip them over. Drop the heat to low final minute or two while covered.
Turn stove off. Use tongs to safely remove the chiles torreados from the hot comal, sprinkle with a squeeze of lime and serve.

Notes

Recipe yield: 8 whole chiles.
Storage: Eat with meals at time of cooking for best flavor or store in an airtight food storage. Keep refrigerated and use within 7 days. For ideas see full post.

For all the recommendations and tips visit the post for all information related to this spicy pepper post at LatinasQueComen.com recipe website.

Nutrition