Chiles Toreados

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Yields 2-3 Servings


  • Three 1/4 inch slices of white onion, cut in half moons and rings separated
  • 7 serrano chiles, stems trimmed or cut off as close to the top as possible
  • 1/4 cup Kikkoman low sodium soy sauce
  • Juice of one lime


  1. Spray pan with non-stick cooking spray or coconut oil spray and preheat the pan over medium heat for two minutes.
  2. Add chiles and onions to the pan and cover with a lid. Cook for about 5 minutes, remove the lid and stir. Replace the lid and cook for another 5 minutes.
  3. While the onions and chiles are cooking, in a measuring cup, mix 1/4 cup soy sauce and the fresh-squeezed juice of one lime. Stir to incorporate.
  4. At this point your chiles should be blistering and charring nicely in the pan and splitting open slightly. Keep cooking them until they’re as blistered and charred as you like, but remove the onions if necessary so they don’t blacken completely and burn.
  5. When the chiles are blistered and charred to your liking, add the onions back into the pan and pour the soy sauce and lime juice mixture into the pan. Cook for 2-3 minutes, stirring to coat the onion and chiles.
  6. Remove from heat and transfer to a glass or ceramic bowl and allow to come to room temperature before serving.

Recipe from The Other Side of The Tortilla, 2014