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
Scale
- 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
