How to Make the BEST Marinated Chile Güerito Peppers
This chile güerito recipe is a version of chiles toreados, but even more addictive. I’ve removed the skin, sliced them into rajas, and marinated them in lime juice and soy sauce. They’re my new favorite spicy snack!
If you’ve ever tacos in Mexico, chances are that they were served with fresh slices of cucumber, radishes, and limes as well as your choice of fresh salsas. Sometimes you’ll even get grilled onions and chiles toreados.
Recently, my cousins and I started sending each other pictures of this new spin on chile güerito peppers that we’ve been making. Just thinking of them makes my mouth water! Essentially they’re made the same way as chiles toreados, but we take it a step further by removing the skin and slicing them before marinading them in soy sauce and lime juice. When I made them for my sisters, they couldn’t stop eating them.
Chile güerito is a yellow chili pepper that ranges in heat from mild to spicy.
INGREDIENTS YOU’LL NEED
You’ll need just a handful of ingredients to prepare these chilitos. My recipe card has specific quantities for each ingredient, but really, this is one of those recipes that you can make a tu gusto. It’s very forgiving.
STEP-BY-STEP INSTRUCTIONS
1. Blister, sweat, and peel chiles
- Prepare a cast-iron pan or comal with a thin coat of oil, over medium heat. Once the pan is hot, add chiles. Turn chiles occasionally until browned and blistered all around.
- You may have to work in batches depending on the size of your pan and how many chiles you make.
- Remove hot chiles from the pan and place them in a bowl lined with a plastic produce bag. Loosely close the bag so that the chiles sweat. This makes the skin soft and easier to remove.
2. Peel peppers
- To peel peppers, pierce the chile with the tip of a knife to create an opening, and then remove the skin by hand. You can use gloves for this step, if desired.
3. Slice peppers
- Remove the stems of the chiles and then cut them in half or into slices. I leave in the seeds, but you can remove them for less spice.
4. Marinate peppers
- Cover chiles with lime juice and soy sauce and marinate for at least 30 minutes. Sprinkle with salt before serving.
5. Serve and enjoy
- Serve at room temperature or chilled alongside your favorite Mexican meals.
PRO TIP: I also like to put my chile güerito peppers in cute jars for storing and gifting. My friends and family love them!
RECOMMENDED BY LOLA FOR THIS RECIPE
Masienda’s extra large comal is absolutely perfect for blistering ingredients when you don’t feel like firing up the grill! VIEW PRODUCT
STORAGE TIPS
Store leftovers in an airtight container or jar in the fridge for up to 10 days, although mine never last that long because we eat them right away!
WHAT TO SERVE WITH CHILE GÜERO PEPPERS
I love these with everything from sandwiches and pizza, to hard-boiled eggs and tacos! Here are my favorite tacos to serve alongside these marinated chiles:
- Tacos Dorados (Crispy Tacos with Seasoned Ground Beef)
- How to Make Tacos de Papa (BEST Crispy Potato Tacos)
- Tacos de Barbacoa (Easy Crock Pot Recipe)
- Tacos de Huevos a la Mexicana
- Papitas con Chorizo (Potatoes with Mexican Chorizo)
Marinated Chile Güerito Peppers
Ingredients
- 2 tablespoons cooking oil
- 30 chile guerito peppers about 1 pound
- 1/4 cup soy sauce
- salt to taste
- 1/2 cup lime juice from about 5 limes
Instructions
- Prepare a cast-iron pan or comal with a thin coat of oil, over medium heat. Once the pan is hot, add chiles. Turn chiles occasionally until browned and blistered all around. You may have to work in batches depending on the size of your pan and how many chiles you make.
- Remove hot chiles from the pan and place them in a bowl lined with a plastic produce bag. Loosely close the bag so that the chiles sweat. This makes the skin soft and easier to peel.
- To peel peppers, pierce the chile with the tip of a knife to create an opening, and then remove the skin by hand. You can use gloves for this step, if desired.
- Remove the stem of the chiles and then cut them in half or into slices. I leave in the seeds, but you can remove them for less spice.
- Cover chiles with lime juice and soy sauce and marinate for at least 30 minutes. Sprinkle with salt before serving.
A Note from Lola
Nutrition
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I can’t eat too spicy, but this chilis are so flavorful I don’t mind them at all , specially when I’m eating Mexican plates that need a little fun added to the dish .
OMG I never knew how much I needed these in my life. I’m making a double batch next time because we finished these in two days!
Yum, I love chiles gueritos and this combo without the skin is amazing!
They’re so much easier to eat like this, too!
Where have you been all my life? I can’t believe how good these Chile guerito are with everything.