Roasted jalapeños add delicious, smoky flavor to a variety of different meals, sauces, and marinades. With this step-by-step guide, you will learn how to roast jalapenos using a traditional oven-roasted method, under the broiler, on the gas stove, on a grill, or in an air fryer.
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- Why You'll Love Oven-Roasted JalapeƱos
- What You'll Need for Oven Roasted JalapeƱos
- How to Make Roasted JalapeƱo Peppers: Stovetop or Fire-Roasted Instructions
- Oven Roasted JalapeƱos Directions
- Variations
- How to Store Roasted JalapeƱo Peppers
- FAQ
- Expert Tips
- How to Use Roasted JalapeƱos
- Recipes You'll Love
- š Recipe
- š¬ Comments
Why You'll Love Oven-Roasted Jalapeños
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. And be sure to check the "Variations" section below for instructions of how to use the air fryer or a grill to roast your peppers!
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 for Oven Roasted Jalapeños
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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 Make Roasted Jalapeño Peppers: Stovetop or Fire-Roasted Instructions
Step One Place directly over the open flame of a gas stovetop 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.
Step Two Place in the oven for 15 to 20 minutes at 400 degrees Fahrenheit.
Step Three 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 to serve.
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.
Air Fryer Place the peppers in the air fryer basket. Air fry for 8 to 12 minutes at 350 degrees Fahrenheit, flipping halfway through. Air fryers, like ovens, can differ slightly in their temperature, so be sure to monitor the jalapenos for doneness.
Grill Place jalapenos on the grate of a charcoal or gas grill preheated to high heat. Let them grill directly over the flame, turning occasionally, until charred on all sides.
How to Store Roasted Jalapeño Peppers
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 mellow 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
- Wear 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. Be sure not to rub your eyes before removing the gloves!
- 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 Use Roasted Jalapeños
Jalapeños are a great way to add tons of spicy, smoky flavor to your cooking. Here are some suggestions for how to use your roasted peppers:
Sandwiches Adding these to any sandwich will give it an upgrade. They would be delicious on a roasted vegetable sandwich, a turkey avocado sandwich, or even a grinder sandwich.
Salads These peppers would be wonderful chopped and added to a taco salad. Give it a try on a side 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 or on some blackened fish tacos!
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:
š 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. Season with kosher salt to taste if desired.
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. Season with kosher salt to taste if desired.
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. Season with kosher salt to taste if desired.
Grill
- Place jalapeños on the grate of a charcoal or gas grill preheated to high heat. Let them grill directly over the flame, turning occasionally, until charred on all sides.
- 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. Season with kosher salt to taste if desired.
Air Fryer
- Place the peppers in the air fryer basket.
- Air fry for 8 to 12 minutes at 350 degrees Fahrenheit, flipping halfway through. Air fryers, like ovens, can differ slightly in their temperature, so be sure to monitor the jalapenos for doneness.
- 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. Season with kosher salt to taste if desired.
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.
Teresa Herman says
You mentioned kosher salt but I canāt find where itās used in the recipe. Did I miss it?
Genevieve says
Hi Teresa, Thanks so much for this note! I've updated the instructions. š
Sage Scott says
I love roasted peppers, but I've never roasted jalapenos at home before. This recipe was easy to follow, and the jalapenos turned out perfectly. Thanks for sharing!
Genevieve says
Thanks for trying the recipe, Sage! Glad it turned out well for you. š
Sharina says
These roasted jalapeƱos are so easy to make. Thanks Gen for including two options in making them, they're so easy to follow. Must-try!
Genevieve says
Iām glad you enjoyed them, Sharina!
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
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.
Relle says
The perfect kick of spice. Yum!
Genevieve says
Thanks Relle!
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
MacKenzie says
I made these for my husband and he loved them. Such a flawless recipe
Genevieve says
Wonderful! Thanks MacKenzie