A roasted jalapeno has a mellow, mild flavor that you won’t find in uncooked chiles. They also have a wonderful smokiness that can elevate any dish. Roasting jalapenos is quick and easy to do, too, so this is definitely a technique worth learning!
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Why We Love This Recipe
- Two cooking options.
Either in the oven or by dry roasting jalapenos in a skillet on the stove. Using the stovetop is a great way to add char and flavor, but the kitchen temp will keep it cool. - Great way to add spicy flavor to a dish.
After you learn how to cook jalapenos, you can chop them up and add them right in with the other ingredients in any recipe you’re making.
We sometimes add them to our taco recipe ground beef casserole, and they’re delicious on loaded tater tots (tachos), too! Actually, some people enjoy eating the roasted chiles straight up! - Quick and easy.
Both oven roasting and pan roasting are easy cooking methods, and it only takes a few minutes to create a beautiful char.
Ingredient Notes and Substitutions
- Jalapenos – One of the most commonly used chiles, you’ll find these spicy chili peppers in the produce section of most grocery stores. If your store doesn’t carry them, you can always find them at Mexican and Latino markets.
How to Roast Jalapenos Recipe Tips
- Turn them occasionally during cooking.
You can easily tell when the jalapenos are done by looking at the charred skin. Keep in mind that you want them to have a nice char, but they shouldn’t be burnt to a crisp.
Using cooking tongs to flip them every few minutes will help create a gorgeous blackened layer.
- Use a paper bag for easier skin removal.
When you are finished roasting the jalapenos, you’ll want to peel away the blackened skin.
The easiest way to do this is to place the peppers in a paper bag or plastic storage container for five to ten minutes. This allows them to steam, so the skins will be easier to pull away from the flesh.
As you remove each roasted jalapeno from the bag, wrap a paper towel around it. Then, use that to help you separate the skin from the flesh.
🎯 TFN Pro Tip
There may be some spots that don’t come away with the paper towel. You can leave tiny pieces of charred skin if you want. If not, use your fingers to pick them off.
- Remove the seeds and membrane for a milder flavor.
For many recipes, you’ll want to remove the seeds and membrane inside the chile peppers – that’s where the majority of the spicy heat comes from. Although, you can keep them in if you want more spiciness.
To remove the insides, cut the stem end off, then slice each roasted jalapeno in half, from top to bottom. Then, use a spoon or the tip of your knife to gently scrape out the seeds and membrane.
At this point, the oven-roasted jalapenos are ready to use in whatever recipe you’re making. Or, add them as-is to carnitas in the oven recipe, a taco salad, pulled pork sliders, or anything else you want!
Recipe FAQs
You don’t do any cutting beforehand, just wash off any debris – the cutting happens AFTER roasting.
No, roasting actually mellows the spiciness, gives the chile a deeper flavor, and softens the flesh.
Removing the skin is optional, but it does make them easier to digest. Also, some people don’t care for the flavor of the charred skin.
After cooking jalapenos, keep them in an airtight container in the refrigerator. Typically, they keep well for up to five days.
If you use them often, you can batch-cook jalapenos, then freeze some of them! You can keep them there for up to three months.
They thaw in about 20 minutes at room temperature, or you can store them in the fridge overnight.
🎯 TFN Pro Tip
To prevent freezer burn, allow the chili peppers to cool completely before putting them in a container for the freezer.
More Easy How To Guides To Learn And Love…
If you tried these 2 easy ways to make a roasted jalapeno recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
2 Easy Ways to Make a Roasted Jalapeno
Equipment
- rimmed baking sheet - for oven roasting
- Aluminum foil - for oven roasting
- 10-inch cast iron skillet - for stovetop roasting
- paring knife
- basting brush
- tongs
Ingredients
- 4-8 large raw jalapeños cleaned of any dirt/debris
- 1 tablespoon avocado oil or other high smoke-point cooking oil
Instructions
- Oven Instructions: Preheat oven to 400 F. and line a sheet pan with a layer of aluminum foil.
- Arrange jalapeños in a single layer on the pan. Use a basting brush to coat the peppers with oil.
- Transfer to the oven and roast for 20-30 minutes, or until charred on all sides, using tongs to turn the peppers every few minutes.
- Remove from oven and transfer roasted peppers to a paper bag or heat resistant container with a lid. Close the bag or cover the container and leave chiles alone for about 5 minutes.
- Transfer roasted jalapeños to a cutting board. Use a paring knife to scrape down the exterior of the pepper to remove the skin. Cut off the stem and discard.
- Slice each roasted jalapeño in half lengthwise, then use a small spoon to remove the seeds and membrane.
Pan Roasted
- Heat a large cast-iron skillet over high heat for 4-5 minutes, until the pan is nearly smoking.
- Add jalapeños to the dry skillet and cook for 2-3 minutes, until charred on one side. Use tongs to turn the peppers over. Continue cooking for another 2-4 minutes, turning chiles as needed to ensure that all sides are charred.
- Transfer chiles to a paper bag or heat resistant container with a lid. Close the bag or cover the container and leave chiles alone for about 5 minutes.
- After 5 minutes, transfer to a cutting board. Use a paring knife to scrape down the exterior of the pepper to remove the skin. Cut off the stem and discard.
- Slice each roasted jalapeño in half lengthwise, then use a small spoon to remove the seeds and membrane.
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Casey says
These look so easy to make and would be great added to some nachos. I think I’ll try this recipe out this weekend.