My sister and I stopped at a new Mexican restaurant a few weeks ago. We weren’t super hungry so we just ordered sides. One of the items was fried jalapeño. I’m thinking decadent breaded and deep fried. But that’s not what we got. It was simply a pepper that had been fried and sprinkled with some salty, spicy, slightly sweet seasoning.
The pepper was still green in the middle and slightly crunchy. And the flavor exploded in my mouth! I had to come home and give it a try. Here’ s what I came up with – and although my peppers had a lot of heat – they were just as good!!
How to Do it:
First, wash the peppers and dry them well. While they are drying, heat some oil that is about 2 inches deep in a small pan.
Now, carefully lay the pepper into the hot oil and cook until the skin starts to bubble, then remove from the oil to drain.
Next, sprinkle all sides with tajin classico seasoning.
And finally, place each jalapeño on a plate and serve hot. And that’s it! An appetizer that your mouth will love!
© Copyright 2018 The Lazy Gastronome
Check out these smoked jalapeñossmoked jalapeños.
Super easy, simply fried and seasoned. A perfect party appetizer or just a snack for you and the family.
- 8 whole jalapeños
- Oil for frying (peanut oil is traditional)
- Tajin Classico seasoning
Heat the oil in a small pan.
Carefully place the peppers in the hot oil being careful not to over crowd.
Cook for about 1 to 2 minutes.
Remove from the oil and place on paper towels to drain.
Sprinkle with tajin.
Allow to cool slightly but serve hot!
Tajin can be purchased at most Mexican markets or you can order it online via Amazon.
We shared this on #FiestaFriday – Check it out!
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
I really like what you did! Love that seasoning mixture. I’ve had grilled shishito peppers at restaurants but can’t buy them to make them at home. But I think what I’ve had involved miso in some way. Great post.
They were good. Have made them several times now.
Thanks for stopping by.
What a lovely idea…loving it. Thanks for sharing on Fiesta Friday!
Thanks for stopping by!
This is such a lovely idea to use jalapeno peppers!
Thank you for the recipe – bookmarking it to try out later. :)
Thanks for stopping by – hope you like it!
What a lovely idea of using the jalapenos. Thanks for sharing this at Fiesta Friday!
They were really good!
These are called Chile Toreados in Texas
I didn’t know that!! Thanks for the info!! I love learning about food as it relates to different places and cultures.
I have sautéed jalapeños (toreados) at least twice a week. I don’t use that much oil, just a dollop of olive oil. I like them completely tender, so I cook them on low heat, turning them occasionally to prevent burning. I dust them with Tajin and they are a side dish.