Roasted Jalapenos

5 from 22 votes

Enhance any dish with roasted jalapenos! Add smoky heat to your meals with our 2 quick roasting methods for bold, flavorful peppers.

Prep Time15

Cook Time6

Total Time21

Course: How To

Cuisine: Mexican

Keyword: jalapeno recipes, roasted jalapeno, how to roast chiles

Servings: batch (8 jalapenos))

Calories: 139kcal

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.

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.

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.
To prevent freezer burn, allow the chili peppers to cool completely before putting them in a container for the freezer.

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.

Storing Instructions:

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.