A dish with blistered jalapeno peppers
Photography, Alicia Taylor

Chiles Toreados

Turn up the heat with this popular Mexican side.
by

Chiles Toreados – “blistered chilies” – is a popular Mexican dish of charred peppers with a simple, umami seasoning blend and fresh lime. Mexican-born chef and restauranteur Rosa Cienfuegos uses Maggi seasoning (a savoury condiment made with fermented wheat protein) and Valentina hot sauce in her recipe for Chiles Toreados – but she encourages experimenting to find out which of the flavours you like best. “The fun of this is that you can add more or less of any ingredient – your choice,” she writes. Try adding sautéed onions (and save any leftovers for an easy way to spice up future meals).

A dish with blistered jalapeno peppers

Chiles Toreados

Rosa Cienfuegos' recipe for Chiles Toreados – blistered chili peppers with a savoury, umami sauce and lime.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Mexican
Servings 10 peppers

Ingredients
  

  • 10 fresh jalapeno peppers
  • 1 tsp garlic salt
  • 1 tbsp Valentina hot sauce
  • 1 tsp Maggi seasoning
  • 1 tsp Worcestershire sauce
  • juice of 1 lime

Instructions
 

  • Char the jalapeno peppers in a dry comal or heavy-based frying pan over medium heat for 15 minutes, stirring frequently, until they blacken.
  • Place the chillies in a clean 1 L (34 oz) jar and add the garlic salt, hot sauce, Maggi seasoning, Worcestershire sauce and lime juice. Screw on the lid securely and shake the jar to combine the ingredients.
  • Enjoy straight away or store in the fridge for up to 1 week.

More recipes from Rosa Cienfuegos

Horchata
Rosa Cienfuegos' recipe for Mexico-City-style horchata made with white rice and cinnamon.
Get the recipe
A jug and glasses of horchata

Poblano Tacos
Rosa Cienfuegos' recipe for tacos de rajas con crema – sliced poblano chili and cream tacos.
Get the recipe
A blue dish with a taco on a pink surface

Habanero Mango Chicken Wings
Rosa Cienfuegos' recipe for Mexican-style chicken wings tossed in a spicy habanero and mango salsa.
Get the recipe
A green dish with chicken wings on a stone tabletop

Baked Chili Fish
Rosa Cienfuegos' Mexican recipe for white fish fillets baked with potatoes and served with garlic-chili sauce.
Get the recipe
A plate with fish on a blue tile surface

Chocolate Tamales
Rosa Cienfuegos's recipe for chocolate dessert tamales, from her cookbook CDMX: The Food of Mexico City
Get the recipe
A yellow, brown and pink plate with chocolate tamales on a green table

A book cover in a light frame

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