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).
Chiles Toreados
Rosa Cienfuegos' recipe for Chiles Toreados – blistered chili peppers with a savoury, umami sauce and lime.
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.
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