Shishitos Toreados

tamed chilitos
20 min
4–6
easy

Toreados?

“Toreados” means “bull-fought” or “tamed,” a reference to the way chiles are cooked until their heat mellows and their flavor deepens. Traditionally, this technique is used with spicier chiles like serranos or jalapeños, which are fried and tossed with seasonings to tame their bite. The truth is, almost any fried chile tastes amazing this way. Shishitos are especially delicious because their mild heat pairs beautifully with the savory soy sauce and nutty sesame oil in this simple preparation.

Preparation

Ingredients

  • Neutral oil, for frying
  • 20 shishito peppers
  • ¼ cup fresh lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • Chopped fresh cilantro, for garnish
  • 1 teaspoon Matriarca Pica Maica

Instructions

  1. Heat about 2 inches of oil in a heavy pot to 350°F. Working in batches, fry the shishito peppers until blistered and lightly browned. Transfer to a paper towel-lined plate to drain.
  2. Allow the peppers to cool slightly, then transfer them to a large bowl. Add the lemon juice, soy sauce, sesame oil, and cilantro and toss gently to coat.
  3. Transfer to a serving platter and sprinkle generously with Pica Maica. Serve warm or at room temperature.
  4. These are delicious on their own, piled onto a tostada, tucked into tacos, or served alongside grilled meats.

Shop the Recipe