Chiles Toreados

Seared Fresh Chiles

Preparation info

  • Difficulty


  • Serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

There are certain dishes that I just can’t eat without a side of fresh chiles toreados. It is as indispensable as a good salsa. Something magical happens when you get a pan really, really hot and drop a few jalapeños in there with a little lime and salt. Sometimes when I visit a restaurant and I don’t like the salsa, I’ll ask for these to be made. Because even though you may not have a good salsa, there will always be a fresh chile around to take a bite of.


  • ¼ cup (60 ml) vegetable oil
  • 4 jalapeño chiles
  • ¼ cup (30 g) thinly sliced onion
  • 2 tablespoons fresh lime juice
  • Sea salt


Heat the oil in a large skillet over medium heat. When hot, carefully add the chiles and onion and fry until all sides of the chiles are golden brown and slightly crispy, about 4 minutes per side.

Remove the chiles and onions to a small bowl. Stir in the lime juice and sprinkle the salt over all. Serve immediately.