Chiles Toreados (Mexican Blistered Peppers) is a traditional Mexican recipe for a classic accompaniment of quick pickled blistered and peeled chillies in a soy sauce and lime juice cure. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Blistered Peppers (Chiles Toreados).
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Chiles toreados are blistered and seasoned peppers that add the perfect amount of heat and flavor to just about every dish – especially tacos!
Ingredients:
2 tbsp cooking oil
12 chili peppers (any mix of serranos, gueritos, Fresno, and jalapeños work well)
3 tbsp soy sauce
½ tsp salt
½ tsp garlic powder (optional)
3 limes
Method:
Set a cast-iron pan or comal over medium heat then coat with a thin film of oil.
Once the pan is hot, add the chillies. Cook, turning the chillies occasionally until browned and blistered on all sides. You may have to work in batches depending on the size of your pan and how many chillies you prepare.
Remove the hot chiles from the pan and place them in a glass dish. Drizzle with soy sauce and sprinkle over the salt and optional garlic powder. Cover and store until ready to serve.
When ready to serve, add a squeeze of fresh lime juice. Use a fork to handle the chillies.
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