If you love bold, smoky flavors, learning how to make roasted jalapenos is a must! Unlike raw jalapeños, oven roasted peppers develop a mellow, slightly sweet heat with a delicious smokiness that enhances any dish. The best part? Roasting jalapeños is quick and easy! With just a few minutes in the oven, you can transform fresh peppers into a rich, flavorful ingredient that takes your favorite recipes to the next level. Keep reading to learn how to master this simple but game-changing cooking technique!
Oven roasted jalapenos bring a whole new dimension to your dishes with their smoky flavor and subtle heat. Unlike raw peppers, roasted jalapeño peppers have a richer taste and a slightly softer texture, making them perfect for salsas, dips, tacos, sandwiches, and even burgers. The roasting process mellows out some of their sharp heat while still delivering a spicy kick, so they’re flavorful but not overpowering.
The best part? Fire roasted jalapenos are incredibly easy to make! With just a few simple step instructions, you can have perfectly charred, smoky peppers ready in no time. Whether you’re roasting them in the oven, on the stovetop, or over an open flame, this method elevates the flavor of your favorite recipes and adds a delicious, restaurant-quality touch to your home cooking!
Why We Love This Oven Roasted Jalapenos
- 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.
Recipe Variations
- Butter roasted: For a rich, buttery flavor, brush the peppers with melted butter before roasting. This adds a subtle sweetness and depth to balance the spice.
- Olive Oil roasted: Toss the jalapeños in olive oil before roasting to help them blister evenly while adding a touch of smooth, smoky richness.
- Stuffed roasted: Slice the peppers in half before roasting and fill them with cream cheese, cheddar, or a spicy sausage mix for an irresistible appetizer or side dish.
- Pickled roasted: After roasting, slice the peppers and soak them in a vinegar brine for a tangy, smoky topping perfect for tacos, sandwiches, or nachos.
- Blended roasted sauce: Puree roasted jalapenos with olive oil, lime juice, garlic, and salt for a bold, smoky hot sauce or creamy dip to drizzle over everything!
How to Make Fire Roasted Jalapenos
- 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!
Serving Suggestions
Oven roasted jalapenos are incredibly versatile and can be used in a variety of ways to add smoky heat to your meals. Chop them up and mix them with diced tomatoes for a quick and flavorful jalapeno salsa, perfect for tacos, nachos, or dipping tortilla chips.
For a protein-packed meal, layer fire roasted jalapenos over grilled chicken, mix them into salads, or blend them into a creamy sauce for extra kick. You can also slice and add them to air-fried vegetables, sandwiches, burgers, or breakfast scrambles for a punch of spice.
For a next-level flavor boost, grill your jalapenos before roasting, then stuff them with cheese or wrap them in bacon for an easy appetizer. Whether you use them as a topping, mix them into dishes, or blend them into dips, these roasted jalapenos will elevate any recipe with their bold, smoky depth!
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.
Yes, it’s highly recommended to wear gloves when handling roasted jalapeno peppers, especially if you have sensitive skin. The oils from the peppers can cause irritation and lingering heat on your hands. If you don’t have gloves, wash your hands thoroughly with soap and avoid touching your face.
Absolutely! Store them in an airtight container in the fridge for up to one week or freeze them for long-term storage. You can also pickle them for a tangy, smoky addition to meals.
🎯 TFN Pro Tip
To prevent freezer burn, allow the chili peppers to cool completely before putting them in a container for the freezer.
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Roasted Jalapenos
Equipment
- rimmed baking sheet - for oven roasting
- Aluminum foil - for oven roasting
- 10-inch cast iron skillet - for stovetop roasting
- paring knife
- cutting board
- 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.
Notes
Nutrition
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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.