Have you ever tried Chile's toreados? In that case, just jump to the recipe and start making them. If not, try them, but first I need to tell you what they are.
Chile's toreados are a type of Mexican salsa, it's not technically a salsa. It is a special blend of ingredients that has magical powers to spice up any dish that you add them too. These chiles are super easy to make and you will find them in a lot of menus at restaurants in Mexico City. You will find them in taquerías, in sushi restaurants or even in more sophisticated restaurants. But I suppose there is not an exact translation of chiles toreados an english.
How to make chiles toreados?
To make them, just saute some onion on a bit of oil, then add chiles serranos or jalapeños until blasted and finish off this magical blend of ingredients with lime juice, a pinch of salt and soy sauce.
You have to believe me, it's heaven.
Let me give you some ideas of what and how to eat these chiles toreados magic mix or salsa.
The best way to eat them:
- I love this Mexican salsa on hummus, I know it's a total mix of cuisines, but it's delicious. I make my hummus at home, but you can use store-bought hummus. You just serve hummus in a bowl and finish it off with this salsa and chips or pita chips on the side.
- Hummus bowl, like the picture on the bottom. Spread some hummus for a slice of toast and then add a spoonful of prepared chiles serranos.
- Eat them over white or brown rice or any grain that needs a boost of flavor.
- Eat them with steamed or roasted vegetables or with grilled vegetables.
- My favorite way to eat them is with brown rice, baked or grilled tofu, grilled vegetables, all finished with a spoonful or two.
- They also taste amazing over fried rice, sushi or noodles.
- I like to use cast iron to make my chiles toreados.
So if you prepare these
don't forget to post them on Instagram or Facebook. Or if you want to make them for later, don't forget to attach them and save them for later on Pinterest.
These chiles toreados are a magical blend of onions, blistered chilies, lemon and soy sauce. It's magic because you can see that everything they touch is transformed.
- 1 tablespoon vegetable oil I use avocado oil
- ½ approx. 1 cup red onion thinly sliced
- 1 jalapeno pepper or two serrano peppers sliced into large pieces
- 1 tablespoon lime juice
- 1 ½ tablespoon soy sauce
- Pinch of salt
In a pan, put the oil and onion when the onion starts to brown, add the sliced pepper. Do not leave until golden, about 5 minutes.
When ready, put them in a jar, add tablespoon of lime juice, a pinch of salt and soy sauce.
Spice test and adjust if necessary.
Store in a jar in the refrigerator. They last about two weeks.
Calories: 166kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated fat: 11g | Sodium: 1511 mg | Potassium: 137 mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150 IU | Vitamin C: 25.2 mg | Calcium: 13 mg | Iron: 0.6 mg
Food: Mexican vegan
Keywords: chiles toreados, salsa