How to Roast Jalapeños (4 easy methods)
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, or sandwiches for extra flavor!
Servings: 8 servings
Calories: 4kcal
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.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 0.4mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 2mg | Iron: 0.04mg