Chiles Toreados

I admit that I took eleven years of Spanish class, so I can quickly bust out the title of this recipe known as chiles toreados. Translated to English, it simply means roasted jalapeños, but not just any roasted jalapeño pepper in my opinion. I first noticed these roasted jalapeño peppers while dining at the counter at the El Rey supermercado in Milwaukee, Wisconsin. The 35th and Burnham location. What quickly caught my attention was not the cook flipping a whole lot of tortillas and chopping meat on the flat top surface, it was the bowl of these delicious looking peppers. I noticed some of the older male, locales if you will, would go to the bowl, grab one, and place it on their plate, all while taking little bites of them while they were eating their food. I decided to do the same, and what I got out of it was this extremely delicious roasted pepper, almost like no other that I have ever had, that packed a bunch of heat. I fell in love with them, and quickly inspected them as I knew I was going to make these at home.

Recipe for Chiles Toreados (Salty Roasted Jalapeno Peppers)
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Lets get started.

Ingredients: [Print this Recipe]

  • 4 whole jalapeño peppers, large and firm, stems removed
  • 1 tbsp canola oil, to lightly coat the peppers
  • 1 1/2 tsp sea salt
  • Heavy cast iron skillet

That is it. Three ingredients that when combined, will knock your socks off. Let me also state that these peppers can be hot, so if you are into the hot food, this is great. Remember, the seeds are in there, but if you eat around the edges, you should be just fine.

Begin by adding the peppers to a mixing bowl. Add in the oil, and mix around until you know all of the peppers have been coated with the oil.

Recipe for Chiles Toreados (Salty Roasted Jalapeno Peppers)

Add these to a cast iron skillet, and heat on medium to medium-high heat. As the skillet comes to temperature, begin moving the peppers around in the skillet, making sure all of the sides become roasted. This should take anywhere for 8-12 minutes for them to roast.

As soon as the peppers are fully roasted, carefully move them to the mixing bowl and shower them with the salt, gently mixing. Add them to a serving bowl and have your guests (that like hot and spicy) add one to their plate. You simply eat them whole, starting with the smaller tip, and eating your way down.  These can be served alongside just about anything, and they go perfect if you and your friends are drinking beer.

The flavor, although mildly spicy in my opinion, is really amazing. Something about the salt and the roasted flavor of the chile really get the meal going. Simple, fun, and delicious. What could anyone else ask for? Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

13 thoughts to “Chiles Toreados”

  1. Friends brought us a bag of fresh jalapeño peppers tonight and I made up a batch of these. They were a big hit. Thanks for adding the print link.

  2. I love chiles toreados, and they are a secret item at any real Mexican restaurant. There are many ways to make them, either on a grill, cast iron skillet, toaster oven, or deep fried. I like mine finished off with a little olive oil, Lowery’s seasoned salt, and lime juice. And if you like hot jalapenos, find the ones that look old with ‘woody’ lines, or ones that are starting to turn red.

  3. Thank you for this quick recipe.

    I have an electric stove and can’t grill over an open flame. Searing the jalapenos in my cast iron griddle was perfect. They are delicious. Spicy and warm and salty. Super easy too.

    1. That’s great, Lisa! Love those chiles, and you are right… spicy, and salty. They hit the spot, especially with rice, beans, tortillas, or simply by themselves. Enjoy, and thanks for trying them out.

  4. My wife and I have been enjoying this dish for years!
    I have different recipes as well. With just the Jalapenos, crack salt at the end of the fry ( Himalayan or Sea Salt work best!). If possible, cook outside, as the fumes can be very strong.
    We also enjoy the Jalapeno, Serrano and red chili pepper mix with a couple fresh onions, sliced. At the end of the fry, we have a mixture of soy sauce ( 1/4 cup), Worcestershire sauce and a touch of garlic. Cook into the mix and serve “saucy”.

  5. A local Mexican restaurant serves these as well, and I can’t resist ordering them each time. Sometimes they are very mild, other times they have a monster kick. Almost seems as if roasting them enhances the heat. It absolutely enhances the flavor. An alternative is to mix in Lowry’s seasoning with the salt sprinkled on at the end to give it a really robust flavor.

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