Chiles Toreados – Roasted Hot Peppers are delicious and quickly roasted peppers that make a perfect accompaniment to any Mexican meal.
Sue Lau | Palatable Pastime
Chiles toreados is my recipe of the day. They are a grilled, roasted or fried pepper that is sprinkled with salt and lime. Then served at the table as an appetizing way to add spice to a Mexican or Tex-Mex meal.
These are really quite tasty and make a wonderful appetizer or condiment to go with Mexican foods. We started getting these to go with our food at a local taqueria. Then asking for them at other Mexican restaurants, even if we didn’t see them on the menu. They’ve always been able to accommodate us.
They add both flavor and heat – you can slice into pieces and add to bites of other dishes. Or eat them by themselves if you’re bold. Just watch out – some can be pretty spicy! There really isn’t a whole lot to making them, but they are different and really good! You could use small sweet peppers if you don’t like much heat.
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- 1 cast iron griddle, or outdoor grill
- 6 fresh fresno chiles fresh red chiles or fresh green jalapeno chiles or serranos
- 1 tbsp Extra virgin olive oil
- 1 tsp Coarse salt
- 2 Lime wedges optional
- Heat a comal/griddle or cast iron skillet until it is hot. Or you can do these on a grill if you prefer, direct heat.
- Place chiles whole on the comal, and turn as they blacken, cooking for about 5 to 10 minutes or until they get charred all over.
- Place in a bowl and drizzle with olive oil and sprinkle with coarse salt. Squeeze some fresh lime over them as well, if you like.
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This post has been updated from 6.6.2013