Roasted Jalapeños add delicious, smoky flavor to a variety of different meals, sauces, and marinades. This step-by-step guide will show you how to make them using a traditional oven-roasted method, a broiler method, and a gas stovetop.
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Why You'll Love This Dish
Roasted jalapeños are flavorful and versatile. They can be added to a variety of dishes, from marinades, dips, and sauces to enchiladas, nachos, sandwiches, and salads. I even eat them as a snack.
The recipe is super easy! Just follow the step-by-step directions below for perfect roasted jalapeño peppers every time.
They're healthy! The peppers are roasted in olive oil, generally considered to be the most heart-healthy oil, and contain vitamins C, B6, A, K, and others. Check out this article on the health benefits of jalapeños for more information.
You can make this in advance. The peppers will last well in the fridge for a few days if you want to make them beforehand.
They're spicy but not too spicy. Roasting the peppers and removing their seeds allows you to taste the earthy, bright, and vegetal flavor of the pepper more clearly. If you want more heat, leave in some of the seeds and/or membrane.
What You'll Need
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- Fresh Jalapeño Peppers These can usually be found at any regular grocery store, but if you can't find them, you can try a local Mexican market or farmer's market.
- Kosher Salt I use the brand Diamond Crystal. This salt is shaped into flakes rather than concentrated grains, so it is easier to adjust the salt in a recipe without oversalting.
- Olive Oil This recipe calls for olive oil, but you can also use a neutral oil like grapeseed oil, avocado oil, or canola oil.
How to Prepare Roasted Jalapeño Peppers: Stovetop or Fire-Roasted Instructions
Step One Place directly over the flame of a gas grill or place under the broiler on a sheet tray (baking sheet) in the oven until skin is blistered and blackened, turning with tongs as needed.
Step Two Add to a metal bowl, and cover to steam. This will help remove the skins easily.
Step Three After a few minutes, remove the covering. Scrape a paring knife down the exterior of the charred pepper to remove the skin. Cut off the stem and discard.
Step Four Once all the skin has been removed, slice the peppers in half lengthwise. Use a spoon to remove the seeds and membrane. Use in a number of recipes or eat as a snack!
Oven Roasted Jalapeños Directions
Step One Line your sheet tray with foil or parchment paper. Coat your jalapeño peppers in olive oil. Place in the oven for 15 to 20 minutes at 400 degrees Fahrenheit.
Step Two Flip the jalapeños and continue to cook for another 15 to 20 minutes on the opposite side.
Step Four Once fully roasted, remove the chilis from the oven.
Step Five Follow the instructions for step 5 above under the stovetop directions.
Variations
Spicier Peppers Try using red jalapeños, Fresno chilis, or serrano peppers for a spicier roasted pepper.
Milder Peppers Bell peppers or sweet peppers will yield a milder result.
How to Store
Fridge Store in an airtight container in the fridge for up to 1 week.
Freezer You can freeze the peppers in an airtight, freezer-safe container like a gallon plastic bag or reusable silicone bag, or in a locking glass or plastic container. They will stay good for several months.
Reheating To reheat from the fridge, you can remove them from the fridge to bring them to room temperature, heat them for a minute or so in the microwave, or add them directly to the dish you are cooking.
To reheat from frozen, let thaw in the fridge overnight, then follow the directions above.
FAQ
Roasting imparts a bit of a smoky flavor and, if removing the seeds and membrane as instructed, will tame the heat of the peppers.
In my experience, roasted jalapeños are often milder than raw jalapeños.
The high heat from roasting has been noted in certain studies to break down the capsaicin (that is, the chemical substance that makes the peppers spicy) and therefore decrease the heat a bit.
Read more about capsaicin here.
I personally prefer to remove the skins, but you certainly don't have to. In fact, if you are blending the peppers into a salsa, it can add more smoky flavor and a rustic quality by adding some blackened bits.
This depends on the method you are using. If using the stovetop or broiler, it will take about 20 to 30 minutes to both roast and peel the peppers. If using the traditional oven-roasted method, it will take 30 to 45 minutes.
Yes, it is a bit spicy. If you remove the seeds and membrane as shown in the step-by-step instructions above, you will significantly reduce the heat.
Jalapeños in general are not extremely spicy as far as hot peppers go. They reach about 5,000 on the Scoville scale (the scale used to measure the spiciness or heat of peppers) whereas habaneros can reach 100,000 to 350,000!
Expert Tips
- Try using a pair of gloves while handling chili peppers to significantly reduce any likelihood of getting something spicy in your eye or on the sensitive skin of your face.
- Wash your hands. If you don't have gloves on hand, be sure to wash your hands and, even then, be careful touching your face or eye area after handling hot peppers.
- Invest in a good oven thermometer. I love this inexpensive but accurate thermometer because oven temperatures can be off by 100 degrees Fahrenheit or more. A reliable thermometer will save you lots of time!
How to Serve
Here are some suggestions for how to use your spicy, smoky peppers:
Sandwiches Adding these to any sandwich will give it an upgrade. They would be delicious on a roasted vegetable sandwich, a grilled cheese, or even a Grinder Sandwich.
Salads These peppers would be wonderful chopped and added to a taco salad. Give it a try on any salad with this delicious Lemon Herb Vinaigrette, too.
Toasts Add some sliced or chopped peppers to avocado toast!
Mexican Dishes These are excellent in Mexican dishes like this Carne Asada Quesadilla with Ranchera Meat or these Slow Cooker Chicken Enchiladas. You could also add them to these Spicy Potato Soft Tacos with Chimichurri.
Burgers Everything from traditional beef burgers to veggie and turkey burgers are fantastic topped with roasted peppers.
Salsas Add to your favorite roasted salsa or salsa verde!
Potatoes Roasted peppers are a wonderful addition to any potato dish, like these Crispy Air Fryer Smashed Potatoes.
Grain Bowls Try adding to your favorite grain bowl. I love Mediterranean Grain Bowls.
Recipes You'll Love
If you're in the mood for more roasted vegetable recipes, try these:
Lemon Chicken Tray Bake with Roasted Peppers
Roasted Cherry Tomatoes on the Vine
📖 Recipe
Roasted Jalapeños (Stovetop and Oven Directions)
Equipment
- Metal Bowl or other nonreactive container
- Foil or Parchment Paper (optional)
Ingredients
- 8 jalapeños
- 1 tablespoon olive oil or more as needed
- kosher salt to taste
Instructions
Oven Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Cover a sheet tray with foil or parchment paper.
- Brush the peppers with olive oil, then place in the oven.
- Roasted for 15 to 20 minutes per side, then remove.
- Add to a metal bowl, cover.
- After a few minutes, remove the covering. Scrape a paring knife down the exterior of the pepper to remove the skin. Cut off the stem and discard.
- Slice lengthwise then use a spoon to remove the seeds and membrane.
Broiler Directions
- Place directly under the broiler on a sheet tray in the oven until skin is blackened, turning with tongs as needed.
- Add to a metal bowl, cover.
- After a few minutes, remove the covering. Scrape a paring knife down the exterior of the pepper to remove the skin. Cut off the stem and discard.
- Slice lengthwise then use a spoon to remove the seeds and membrane.
Gas Stovetop Directions
- Place directly over the flame of a gas grill until skin is blackened, turning with tongs as needed.
- Add to a metal bowl, cover.
- After a few minutes, remove the covering. Scrape a paring knife down the exterior of the pepper to remove the skin. Cut off the stem and discard.
- Slice lengthwise then use a spoon to remove the seeds and membrane.
Notes
- In place of olive oil, you can use grapeseed oil, avocado oil, canola oil, or another neutral oil.
- You can make more than 8 peppers at a time, just do not crowd the sheet pan.
- For the gas stovetop, I recommend only roasting about 2 to 4 peppers at a time so you can keep an eye on them.
- You can wear gloves when handling hot peppers to ensure you don't irritate your face or eyes.
- Invest in a reliable oven thermometer to ensure your oven is at the correct temperature. Ovens can be off by 100 degrees Fahrenheit or more.
MacKenzie says
I made these for my husband and he loved them. Such a flawless recipe
Genevieve says
Wonderful! Thanks MacKenzie
Erin says
I needed roasted jalapenos for a recipe and your recipe was so easy to follow! Thanks for a great recipe.
Genevieve says
Great to hear! Thanks Erin
Relle says
The perfect kick of spice. Yum!
Genevieve says
Thanks Relle!
Healing Tomato says
I served these peppers with grilled cheese sandwich and they were a huge hit! They had a spicy and slightly sweet flavor which was magnificent.
Genevieve says
Oh yum, these would be fantastic with grilled cheese.
Lisa says
The peppers came out perfectly roasted from the oven. Next time, I'm going to try the stovetop method.
Genevieve says
Oh great! Thanks so much, Lisa
Sharina says
These roasted jalapeños are so easy to make. Thanks Gen for including two options in making them, they're so easy to follow. Must-try!
Genevieve says
I’m glad you enjoyed them, Sharina!