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Jalapenos in a jar

How To Roast Jalapeno Peppers (Quick and Easy Way)

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.
Prep Time 20 mins
Cook Time 10 mins
Resting time 15 mins
Total Time 45 mins
Course Seasoning and Sauces
Cuisine Mexican
Servings 8
Calories 27 kcal


  • 8 jalapenos medium to large sized
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon liquid smoke


  • 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.


  • 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.


Serving: 8gCalories: 27kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 151IUVitamin C: 17mgCalcium: 2mgIron: 1mg
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