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Blistered Mexican Peppers / Chiles Toreados

Cooking Time



Serving Count




  • 10 white jalapeño chiles
  • 5 Tbsp of Extra Virgin Olive Oil
  • 1 pinch Sea Salt
  • 1 pinch of Black Pepper
  • 1 Tbsp of Soy Sauce
  • 1 Lemon (juice)


  • Make a small slit with a knife to each chile
  • Heat a pan or skillet medium to high temperature, add 5 tbsp. of olive oil
  • Add chiles to the pan, tossed them a little, making sure they blister on all sides until soft and brown (3 min)
  • Remove from heat and place in a bowl (including remaining oil) and add soy sauce, salt and pepper, juice of 1 lemon
  • Toss all ingredients.
  • Serve hot or room temperature