Name: Chiles toreados
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

Have you ever tried chiles toreados? If so, just jump to the recipe and start making them. If not, you have to try them, but first, let me tell you what they are.

Chiles toreados are a type of Mexican salsa, well it is not technically a salsa. It is a special mix of ingredients that has magical powers to spice up any dish that you add them too.

These chiles are super easy to make and you’ll find them in a lot of menus in restaurants in Mexico City. You’ll find them in taquerías, in sushi restaurants, or even in fancier restaurants. But I guess there is not an accurate translation for chiles toreados en English.

How to make chiles toreados?

To make them, you just have to sautée some onion on a little bit of oil, then you add the chiles serranos or jalapeños until blistered and finish this magical mix of ingredients with lime juice, a pinch of salt, and soy sauce.

You have to belive me it is heaven.

Let me give you some ideas on what and how you can eat these chiles toreados magical mix or salsa.

The best way to eat Chiles toreados:

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 storebought 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 grain that needs a boost of flavor.
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.
Best way to make them. I like to use a cast-iron skillet to make my chiles toreados.

So if you prepare these chiles toreados do not forget to post them on Instagram or Facebook. Or if you want to make them for later don’t forget to pin them and save them for later on Pinterest.

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Chiles toreados

These chiles toreados are a magical mixture of onions, blistered chiles, lemon and soy sauce. It’s magic because you’ll see that everything they touch is transformed.

5 from 1 vote

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course sauce

Cuisine Mexican vegan

Servings cup

Calories 166 kcal

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

Store in a jar in the fridge. They last about two weeks.

When you heat the oil don’t let the heat get super high.

Nutrition

Calories: 166kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 11gSodium: 1511mgPotassium: 137mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 25.2mgCalcium: 13mgIron: 0.6mg

Keyword chiles toreados, salsa

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