Jalapeno and Onion Saute (Chiles Toreados)

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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1 large white onion
12 large fresh jalapeños (at least 3 inches long)
2 tablespoons extra-virgin olive oil


Cut onion into 1/2-inch-thick rounds, then separate into rings.

Make 6 long cuts in each chile from tip to 1/4 inch from stem.

Cook onion in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 6 minutes. Add chiles and cook, stirring occasionally, until onion and chiles are tender, 15 to 17 minutes. Season with salt.

Cooks’ note:
Jalapeño and onion sauté can be made 1 day ahead and chilled. Reheat before serving.

Makes enough for 24 taquitos.

Recipe by Maricel Presilla via gourmet.com