Print

Roasted Jalapeños Recipe

4.9 from 71 reviews

This simple recipe for roasted jalapeños delivers smoky, tender peppers perfect for adding a spicy kick to your dishes. Roasting them brings out a rich flavor and softens their texture, making them ideal for salsas, toppings, or enjoying as a snack.

Ingredients

Scale

Ingredients

  • 10 large jalapeño peppers
  • 1 tablespoon olive oil
  • Kosher salt, to taste

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil to prevent sticking and for easy cleanup.
  2. Prep peppers: Wash and thoroughly dry the jalapeños. Slice each pepper in half lengthwise and remove the stems. For a milder heat, gently scoop out the seeds and membranes.
  3. Season peppers: Arrange the jalapeño halves cut side up on the prepared baking sheet. Brush the cut sides lightly with olive oil, then sprinkle kosher salt evenly over them.
  4. Bake peppers: Place the baking sheet in the preheated oven and roast the jalapeños for 15 to 20 minutes. Roast until the edges become golden brown and the skins begin to loosen, but watch carefully to avoid burning.
  5. Steam peppers: Remove the roasted jalapeños from the oven and transfer them to a heat-safe container. Cover them tightly to trap steam and let them rest for about 10 minutes. This steaming step helps loosen the skins if you wish to peel them off.
  6. Serve or store: Serve the roasted jalapeños warm as a spicy side, topping, or ingredient. Alternatively, allow them to cool completely and store in the refrigerator for later use.

Notes

  • Removing seeds reduces heat, but keep them for more spice.
  • Use roasted jalapeños in salsas, tacos, burgers, or dips.
  • Peeling the skin after steaming makes for a milder and smoother texture.
  • Store roasted jalapeños in an airtight container in the fridge for up to one week.

Keywords: roasted jalapeños, spicy peppers, baked jalapeños, Mexican appetizer, roasted chili