It's quick and easy to roast jalapeno peppers at home, and it's a great way to develop unique flavor and texture when your recipe calls for raw jalapenos. With a few simple tips, you will be able to roast, peel and chop your own jalapenos without burning your hands and eyes.
These roasted papers are great diced into Paminto cheese, or your favorite Cinco de Mayo recipes.
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Why this recipe works
- Roasting your own jalapenos is quick and easy. You can do a small pan of peppers or several cookie sheets full so that you have extra to freeze in a sealed container for later use.
- Roasting also adds a new depth of new flavor to your recipes that call for a spicy pepper.
- If the heat of the raw jalapeno bothers you, but you enjoy the flavor of the pepper then roasting them will help tone down the heat just a bit.
- If you are a gardener you know one jalapeno plant can yield a bunch of peppers. One can only eat so many of the jalapeno poppers recipes so roasting and freezing your own is a great way to prepare chili peppers for use in other recipes all winter long.
🛒 Ingredient notes
There is not much needed to develop the flavor of roasted peppers.
- Jalapeono peppers
- Olive oil
- Liquid Smoke
See the recipe card for a complete list and quantities.
🌶️ Tips for roasting jalapeño peppers
- First and foremost, wear a pair of single-use disposable gloves to cover the sensitive skin on your hands. I keep a box of these in my kitchen when I prepare hot peppers or work with raw meat.
- Remember, even though you have gloves on, don't touch any other part of your body while working with the hot peppers.
- Use a large cutting board that can be put into the dishwasher after you are done. The oils can remain on the board unless you wash them with a lot of soap and hot water.
- Cover your baking pan with parchment paper for easy clean-up.
- Roast jalapenos whole. This helps retain moisture and makes it easier to peel the skin off.
🔪 Step by step instructions
- With a small sharp paring knife, cut the top off then vertically from the top cut one side stopping 1/2 inch before the tip. Gently open the pepper and grab the stem and pull out the pepper's center and seeds. Use your thumb to clean out anything not coming loose and tap out the seeds. Toss the whole cored pepper into a large bowl.
2. Whisk in a small bowl the olive oil and liquid smoke. Drizzle the oil mixture over the peppers in the bowl and toss gently.
3. Lay peppers on a parchment-lined prepared baking sheet. Be sure and leave 1/2 inch space between each pepper.
Roast for 5 minutes, then turn peppers over—roast for 5 more minutes. If you have very large jalapenos, roast for 8 to 10 minutes.
After the 5-minute mark is up, remove the pan of peppers from the oven and quickly cover the whole pan with aluminum foil. Be very careful to seal the foil all around the edges of the pan so the peppers can be steamed. Allow the peppers to sit and steam for 15 minutes.
4. Remove foil and gently pull off the outer skin of the roasted jalapeno pepper. Don't worry about the blackened bits on the skin, just peel it off. The skin of the pepper is a little papery and is better discarded, using only the soft flesh in your recipes.
🔥 Extra spicy tip
If you like jalapenos really spicy, skip the coring of the seeds and stem. Just trim the stem off and roast the whole pepper, seeds, and all. The pepper membrane and seeds will infuse more spicy heat.
How to store
- You can place your peppers on a parchment-lined cookie sheet and place them in the freezer. After 24 hours, remove the peppers and place them in a freezer-style zip lock bag.
- You can also use a food processor, place all your roasted peppers in its bowl, and ruff chop them. Place them in ice cube trays that have been sprayed with a touch of cooking spray. Allow freezing for 24 hours. Then place the cubes in a freezer-style zip lock bag. Depending on how much you fill the trays, this will give you 1 1/2 to 2 tablespoons of roasted peppers.
- You can also place them in an airtight container and place the roasted pepper pieces in the refrigerator. Use within 5 days.
❓ FAQ
Roasting jalapeños can make them slightly milder than when eaten raw. The high heat from roasting tends to break down the capsaicin, which is the ingredient in peppers that makes them spicy and hot.
According to WebMD, jalapeños are rich in vitamins A and C and potassium. They also have carotene, which is an antioxidant that may help fight damage to your cells. They also contain part of your daily values of folate, vitamin K, and B vitamins. Many of their health benefits come from a compound called capsaicin. That's what makes the peppers spicy.
Roasted jalapenos will last up to 5 days in your refrigerator if they are stored in an airtight container.
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Recipe
How To Roast Jalapeno Peppers (Quick and Easy Way)
Ingredients
- 8 jalapenos medium to large sized
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon liquid smoke
Instructions
- Move your oven rack to the highest position near your broiler element.
- Preheat your oven to 450 degrees.
- Wash your peppers well under warm water. Place them on a towel and pat them dry.
- With a small sharp paring knife, cut the top off then vertically from the top cut one side stopping 1/2 inch before the tip. Gently open the pepper and grab the stem and pull out the pepper's center and seeds. Use your thumb to clean out anything not coming loose and tap out the seeds. Toss the whole cored pepper into a large bowl.
- Whisk in a small bowl the olive oil and liquid smoke. Drizzle the oil mixture over the peppers in the bowl and toss gently.
- Lay pepper on a parchment-lined prepared baking sheet. Be sure and leave 1/2 inch space between each pepper.
- Roast for 5 minutes, then turn peppers over—roast for 5 more minutes.
- After the 5-minute mark is up, remove the pan of peppers from the oven and quickly cover the whole pan with aluminum foil. Be very careful to seal the foil all around the edges of the pan so the peppers can be steamed. Allow the peppers to sit and steam for 15 minutes.
- Remove foil and gently pull off the outer skin of the roasted jalapeno pepper. Don't worry about the blackened bits on the skin, just peel it off. The skin of the pepper is a little papery and is better discarded, using only the soft flesh in your recipes.
Notes
- First and foremost, wear a pair of single-use disposable gloves to cover the sensitive skin on your hands. I keep a box of these in my kitchen when I prepare hot peppers or work with raw meat.
- Remember, even though you have gloves on, don't touch any other part of your body while working with the hot peppers.
- Use a large cutting board that can be put into the dishwasher after you are done. The oils can remain on the board unless you wash them with a lot of soap and hot water.
- Cover your baking pan with parchment paper for easy clean-up.
- Roast jalapenos whole. This helps retain moisture and makes it easier to peel the skin off.
Nutrition
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