Learn how to roast jalapeños, which mellows them out and gives them a softer texture and smoky flavor. You can utilize these methods for many different types of chili peppers, and add them to your favorite pasta, salads, tacos, hummus, or sandwiches for extra flavor!
If you find raw jalapeños too spicy, roasting them is an easy way to mellow the heat while also lending them a smoky and nuanced flavor. In addition, roasting jalapeños tenderizes them and caramelizes the natural sugars.
I recommend wearing disposable gloves to avoid burning your hands when handling chili peppers. The capsaicin can transfer to your skin and create a burning sensation, which is not pleasant.
You can use any of the below roasting methods for any medium-sized chili pepper.
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🍽 How to Roast Jalapeños in the Oven
Roasting your jalapeños in the oven can be done one of two ways - either under the broiler or in the oven. This is the best method when you want to roast several peppers at a time.
Using your broiler creates the charred and blistered skin, along with a smoky flavor. However, if you roast your peppers in the oven (not using the broiler), you won't get the smoky flavor that you get with an open flame.
Under the Broiler
- Preheat your broiler. Cut stems and slice peppers in half horizontally.
- Scrape the seeds out or leave them in for a spicy bite.
- Line a baking sheet with foil. Place the sliced and seeded jalapeños cut side down onto baking sheet.
- Place baking sheet about 3-4 inches under the broiler. Roast the peppers for 4-6 minutes, until they are charred and the skin is blistered and (mostly) blackened.
- Steam your peppers by placing them under a (tightly sealed) bowl or into a sealed paper bag for 15 minutes. This will loosen the skin and allow you to peel it easily.
- After steaming, peel the skin from the peppers.
In the Oven
- Preheat your oven to 425 degrees F. Cut stems and slice peppers in half horizontally.
- Scrape the seeds out or leave them in for a spicy bite.
- Line a baking sheet with foil. Place the sliced and seeded jalapeños cut side down onto baking sheet.
- Roast peppers for 15-18 minutes, until edges of jalapeños start to brown.
- Steam your peppers by placing them under a (tightly sealed) bowl or into a sealed paper bag for 15 minutes. This will loosen the skin and allow you to peel it easily.
- After steaming, peel the skin from the peppers.
🍽 How to Roast Jalapeños on a Gas Stovetop
If you only have 1 or 2 jalapeños to roast, this is the best method to quickly get a charred texture and smoky flavor.
- Turn your gas stove to a medium flame.
- Using tongs, roast the peppers one at a time by holding the pepper 1-2 inches over the open flame.
- Once the skin on one side of the pepper has charred and blistered, turn the pepper to the other side to repeat the process.
- Steam your pepper by placing it under a (tightly sealed) bowl or into a sealed paper bag for 15 minutes. This will loosen the skin and allow you to peel it easily.
- After steaming, cut the stem off and peel the skin from the peppers. Slice peppers in half horizontally and remove the seeds.
🍽 How to Roast Jalapeños on the Grill
During the hot summer months, using your grill is a great way to roast jalapeños without heating up your kitchen.
- Preheat your grill to 450 degrees F.
- Place whole peppers on the grill, spacing them by about 1-2 inches.
- Close the lid and grill peppers for 5 minutes.
- Turn the peppers over and grill for another 5 minutes on the other side.
- Steam peppers by placing them under a (tightly sealed) bowl or into a sealed paper bag for 15 minutes. This will loosen the skin and allow you to peel it easily.
- After steaming, peel the skin from the peppers.
🍽 How to Roast Jalapeños in an Air Fryer
Using the air fryer will produce similar results as using the oven (not broiler), but it will crisp up your jalapeños a bit more.
- Preheat air fryer to 400 degrees F. Cut stems and slice peppers in half horizontally.
- Scrape the seeds out or leave them in for a spicy bite.
- Line rack with foil. Place the sliced and seeded jalapeños cut side down onto the rack.
- Roast peppers for 10 minutes, until edges of jalapeños start to brown.
- Steam your peppers by placing them under a (tightly sealed) bowl for or into a sealed paper bag for 15 minutes. This will loosen the skin and allow you to peel it easily.
- After steaming, peel the skin from the peppers.
👩🏼🍳 Expert Tips
- Wear disposable gloves to avoid burning your hands. The capsaicin can transfer to your skin and create a burning sensation.
- Storage: Place in an airtight container and keep in the fridge for up to one week.
- How to freeze: After completely cooled, transfer peppers to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the fridge overnight.
- Steam your jalapeños after roasting by placing them under a bowl or into a paper bag for 15 minutes. This makes it easier to remove the skin.
🍽 How to Serve Roasted Jalapeños
Use roasted jalapeños in your favorite appetizer, like artichoke dip or black bean salsa.
Add jalapeños to your favorite Mexican dishes, like fajitas, tacos, enchiladas, and rice and beans.
Use them as a garnish on pastas or casseroles, like taco pasta bake, for an added spicy kick.
Add to soups and salads for subtle flavor and texture, like white bean chili.
💬 Frequently Asked Questions
If you have several jalapeños to roast, the best method is to use the broiler. It's quick and easy, and gives your jalapeños a smoky yet mellow flavor.
If you use the broiler, it only takes 4-6 minutes to roast them.
Yes, it does mellow the spice level a bit. However, most of the spiciness comes from the actual seeds, so if you want more heat, leave some of the seeds intact.
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How to Roast Jalapeños (4 easy methods)
Ingredients
- 8 jalapeño peppers
Instructions
- Preheat your broiler. Cut stems and slice peppers in half horizontally.
- Scrape the seeds out or leave them in for a spicy bite.
- Line a baking sheet with foil. Place the sliced and seeded jalapeños cut side down onto baking sheet.
- Place baking sheet about 3-4 inches under the broiler. Roast the peppers for 4-6 minutes, until they are charred and the skin is blistered and (mostly) blackened.
- Steam your peppers by placing them under a (tightly sealed) bowl for 15 minutes or into a sealed paper bag for 15 minutes. This will loosen the skin and allow you to peel it easily.
- After steaming, peel the skin from the peppers.
Notes
- Wear disposable gloves to avoid burning your hands. The capsaicin can transfer to your skin and create a burning sensation.
- Storage: Place in an airtight container and keep in the fridge for up to one week.
- How to freeze: After completely cooled, transfer peppers to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the fridge overnight.
- Steam your jalapeños after roasting by placing them under a bowl or into a paper bag for 15 minutes. This makes it easier to remove the skin.
Sam
This is a very helpful article. Thank you for sharing!
MaryAnne
Happy to hear that it's helpful, Sam!