Learn how to make oven roasted jalapenos for a smoky, mellow heat that's less intense than raw but full of flavor. Roasting brings out their natural sweetness and softens their bite, making them a great addition to all kinds of meals. Freeze them or keep a jar in the fridge to toss on just about anything that needs a little heat.
I've learned that just a couple of jalapeño plants in the garden can go a long way. They tend to crank out dozens of peppers by the end of the season. But if you're not cooking spicy food every night, you might find yourself wondering what to do with them all.
This recipe is my new approach. Roasting the jalapeños in the oven is as simple as it gets, and it transforms them into something deeper, smokier, and even slightly sweet. Once roasted, you can stash them in the fridge for several days or freeze a batch to use as needed. Chop them up and toss them into whatever you're cooking, whether it's tacos, eggs, salads, or meatballs. Use them anywhere you want a mellow kick of smoky heat.
😍 Why You'll Love These Roasted Jalapeños
- Roasted jalapeños make a good addition to a number of dishes.
- Store them in oil or freeze to store for longer.
- Roasting mellows the flavor if you find fresh jalapeños too spicy.
Just like with my Roasted Balsamic Onions and Quick Green Bean Pickles, these peppers can complement almost any dish.
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🌶️ Ingredients
Here's everything you need to make these oven roasted jalapeños.
- Jalapeño peppers: Use fresh red or green jalapeños or a mix of both. Red ones are fully ripe and can be a little sweeter. Green ones are picked when not fully ripe and have a sharper, grassier flavor. You can roast either color of pepper, and they cook the same way. The color doesn't necessarily indicate the heat level of the pepper. Other factors, such as the variety and growing conditions, play a bigger role. If you see white lines on your jalapenos, like the ones I used in my photo, that's perfectly fine. They often indicate a mature, flavorful pepper and are common on homegrown peppers.
- Salt: A sprinkle of kosher salt enhances the flavor of the roasted peppers.
- Olive oil: A standard olive oil is fine for this recipe. Nothing fancy is needed.
- Garlic: Optional, but I like to throw in a few garlic cloves when roasting the jalapenos for an extra boost of flavor.
Check out the recipe card below for the full ingredient details.
Substitutions & Variations
- Roasting other peppers: You can follow the same process to roast any pepper, whether they are spicier or milder.
- Roasting jalapeños on the grill: Instead of using the oven, roast the peppers on a baking sheet on your grill, adjusting the flames as needed to maintain a heat of about 400°F. Or try the skewer approach from This Healthy Table.
- Keeping the seeds: Like things spicier? Then don't bother removing the seeds from the peppers. You can roast them whole, just remove any stems first.
🔪 Instructions
- Step 1: Put on some nitrile or latex gloves to protect your hands from the hot peppers. Preheat the oven to 400°F.
- Step 2: Slice the jalapenos open from top to bottom. Remove any stems.
- Step 3: Scoop out the seeds into a bowl.
- Step 4: Place the halved peppers and garlic on a piece of parchment paper in a sheet pan. Drizzle with olive oil.
- Step 5: Sprinkle with salt.
- Step 6: Roast in the preheated oven for 20-25 minutes or until softened and lightly charred.
✨ Top Tip
Wear gloves when handling the jalapeños. Even if you think these peppers aren't very hot, the oils can remain on your skin for hours, even after washing your hands. It will burn if you happen to touch your eyes or nose or if you have any tiny cuts on your fingers. I'm speaking from experience.
🥡 Storage
As is: Roasted jalapeños can be stored in an airtight container in the fridge for about five days.
In oil: For longer storage in the fridge, place the peppers in a jar and fill it with olive oil, ensuring they are completely submerged. They'll keep for up about 10 days.
In the freezer: After cooling, transfer the peppers still on the tray directly to the freezer. This way, they won't stick together. After about an hour, when frozen, remove the peppers and place them in a freezer bag, where they can be stored for up to three months. Use individual peppers as needed in cooking.
🍳 How to use roasted jalapeños
There are numerous ways to utilize these roasted peppers. Here are some ideas of where I would add them in my own dishes. Try these out, or use the list as a source of inspiration.
- Stuffed Peppers with Tomato Sauce, Rice Stuffed Zucchini, and Chile Relleno Casserole: Add chopped roasted jalapeños to the filling for an extra kick of heat.
- Chicken Swedish Meatballs: Add finely chopped jalapeños to the meat mixture for a twist.
- Grilled Bourbon Chicken: Serve jalapeños alongside the chicken to balance the sweetness of the sauce with a hint of heat.
- Roasted Potatoes and Leeks: Chop jalapeños and toss in during the last few minutes.
- Dill Cream Cheese Spread: Fold in finely chopped roasted jalapeños for a spicy spread.
- Ground Chicken Sloppy Joes: Stir into the filling for smoky heat.
- Blackened Shrimp Salad: Dice and toss in with the greens or serve on the side.
🙋🏻♂️ FAQ
Yes, roasting jalapeños can tame their heat and break down the capssaicin, which gives the peppers its spice. Deeper, even slightly sweet, flavors of the peppers can come out during roasting. But roasting won't entirely tame the heat of a pepper.
It takes approximately 20-25 minutes for jalapenos to soften when roasted in the oven.
If you like some heat, you don't need to remove the seeds before roasting jalapeños. If you would like the peppers to be more mild, then cut open and remove the seeds first.
You can leave the skin on or remove it if you find it to be tough. But it's perfectly fine to keep it on and eat the peppers.
🍝 Pairing
These oven-roasted jalapeno peppers would make a great addition to any of these recipes.
📖 Recipe
Oven Roasted Jalapeños
- Total Time: 35 minutes
- Yield: 8-10 roasted peppers 1x
Description
Learn how to roast jalapeños in the oven for a smoky, mellow heat. Perfect for freezing, meal prep, and adding flavor to tacos, eggs, and more.
Ingredients
- 8-10 jalapeño peppers
- 3-4 cloves garlic (optional)
- 2 tablespoons olive oil
- kosher salt
Instructions
- Get everything ready. Preheat the oven to 400°F. Place a piece of parchment on a baking sheet. Put on gloves. Get a knife, cutting board, and small bowl ready. You don't want to be touching things around the kitchen once you've handled the peppers.
- Prep the peppers. Slice the peppers in half from top to bottom. Remove the stem and use a small spoon to scoop the seeds into a bowl.
- Roast. Place the baking sheet in the oven and roast for 20-25 minutes or until the peppers are lightly charred and have softened. Remove the gloves and wash your hands.
- Store. Place the peppers in an airtight container for up to 5 days, or place them in a jar and cover with oil. Store in the fridge for up to two weeks. Peppers may also be frozen - see the storage note above.
Notes
Wear gloves when handling the jalapeños. Even if you think these peppers aren't very hot, the oils can remain on your skin for hours, even after washing your hands. It will burn if you happen to touch your eyes or nose or if you have any tiny cuts on your fingers. I'm speaking from experience.
You can make this recipe with as many or as few jalapenos as you like. Adjust the oil and salt as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Roasting
- Cuisine: Mexican
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