To learn how to roast jalapenos, choose whole peppers for a softer, juicier interior or halve them for faster, more direct charring. You can roast them at 450°F in the oven, under a broiler, on a hot grill, or over an open flame. They are ready when the skin is blistered and blackened in spots and the flesh has softened.
After charring, cover the peppers briefly so they steam. That loosens the skin and makes peeling easier. You can leave the seeds and ribs in for more heat, or remove them for a milder, smoother pepper.
How to Roast Jalapenos: Prepare Whole or Halved Peppers
Use firm, unblemished jalapenos and rinse them under cool water. Dry them thoroughly so they blister instead of steaming. Wear food-safe gloves if you have sensitive skin, especially when you plan to remove the seeds and ribs.
- For whole peppers: Leave the stems on for easier handling and place the peppers directly on the roasting surface. If you are concerned about peppers splitting, make one small slit in each pepper. Whole peppers retain more moisture and steam from the inside, so they become tender with a slightly less even char.
- For halved peppers: Cut each pepper lengthwise and remove the stem. Scrape out the seeds and pale ribs before roasting if you want less heat, or leave them attached for a hotter result. Halved peppers expose more flesh to the heat, so they char faster and are easier to fill or chop afterward.
Do not oil the peppers for high-heat roasting; the skins blister well without it, and excess oil can smoke. Line a baking sheet with foil if you are using an oven or broiler, but do not use foil directly over an open flame. Arrange the peppers in a single layer with space between them.
How to Roast Jalapeno Peppers in the Oven, Broiler, Grill, or Over an Open Flame
Oven roasting
Heat the oven to 450°F. Place whole or halved peppers on a baking sheet. Roast whole peppers for 15 to 25 minutes, turning them every 5 minutes. Roast halved peppers for 12 to 18 minutes, skin-side up, until the skin is blistered and browned or blackened in several areas.
The oven gives you the most even softening and is the easiest choice for a larger batch. The peppers should feel soft when pressed with tongs, but they should not collapse into a wet, watery mass. If the skin is darkening before the flesh softens, reduce the temperature to 425°F and continue roasting.
Broiler roasting
Position an oven rack 4 to 6 inches below the broiler and heat the broiler on high. Arrange the peppers skin-side up if halved. Broil for 3 to 6 minutes, watching closely, then turn whole peppers or rotate the pan and broil for another 2 to 5 minutes.
A broiler produces the fastest, darkest char. The peppers are done when the skin is heavily blistered and black in spots, while the flesh underneath feels pliable. Stay near the oven because the difference between blistered and burned can be less than a minute. Halved peppers may char before they become fully soft; if needed, move them to a 425°F oven for 5 to 10 minutes.
Grill roasting
Heat a gas or charcoal grill to medium-high, about 400 to 450°F. Clean the grates and place whole peppers directly over the heat. Grill for 8 to 12 minutes, turning every 2 to 3 minutes, until the skins are blistered all over and the peppers have softened.
For halved peppers, place them cut-side down first for 3 to 5 minutes, then turn them skin-side down until the skin blackens and the flesh softens, usually 5 to 8 minutes more. A grill adds a smoky flavor and gives you pronounced patches of char. If the skins blacken while the peppers remain firm, move them to a cooler part of the grill and close the lid for a few minutes.
Open-flame roasting
For a gas stovetop, use long metal tongs to hold one whole jalapeno 1 to 2 inches above a medium flame. Turn it continuously as the skin blisters, blackens, and loosens, usually within 1 to 3 minutes. Work over a burner only in a well-ventilated kitchen, keep the pepper moving, and never leave the flame unattended.
Open-flame roasting gives roasted jalapenos the most concentrated smoky char, but it does not soften them as evenly as an oven or grill. If the skin is charred while the pepper is still firm, transfer it to a covered bowl for 5 to 10 minutes to finish steaming. Use only whole peppers for this method; halved peppers can drip juices onto the flame.
Steam, Peel, Seed, and Store Roasted Jalapeno Peppers
Transfer hot peppers to a bowl and cover it tightly with a plate, plastic wrap, or a reusable container lid. Let them rest for 10 to 15 minutes. This trapped steam separates the blistered skin from the flesh. A paper bag also works, but keep it away from open flames and use it only after the peppers leave the heat.
When the peppers are cool enough to handle, rub or pull away the loose skin. Do not rinse them unless necessary because water washes away smoky flavor. A few stubborn flecks of skin are fine. Remove the stems, then split the peppers and scrape out the seeds and pale inner ribs with a small knife or spoon.
- Leave the seeds and ribs in when you want the hottest result.
- Remove some or all of them for a milder pepper while keeping the roasted flavor.
- For a smooth sauce, discard all seeds and ribs and chop the peeled flesh finely.
Store peeled or unpeeled roasted jalapeno peppers in an airtight container in the refrigerator for up to 4 days. Let them cool before sealing, and add any juices from the bowl for extra flavor. For longer storage, spread them on a tray to freeze, then transfer them to a freezer container or bag for up to 3 months. Label the container with the date. Do not store roasted peppers submerged in oil at room temperature.
How to Cook Jalapenos After Roasting
Roasting already cooks the peppers, so additional cooking only needs to warm them through or blend their flavor into another dish. Chop peeled roasted jalapenos and fold them into scrambled eggs, beans, rice, cornbread batter, or creamy dips. For a softer filling, sauté the chopped peppers with onions for 3 to 5 minutes over medium heat.
To make a quick roasted pepper sauce, blend two or three peeled jalapenos with a small tomato, a pinch of salt, a squeeze of lime, and a spoonful of water. Simmer the sauce for 5 minutes if you want a thicker, rounder flavor. You can also add chopped peppers directly to soups, stews, queso, or chili during the last 10 minutes of cooking.
Ways to Use Roasted Jalapenos
- Salsa: Chop whole roasted jalapenos with tomatoes, onion, cilantro, lime juice, and salt. Keep the charred bits for a smoky salsa.
- Guacamole: Mince one peeled pepper and stir it into mashed avocado for deeper flavor than raw jalapeno provides.
- Sandwiches and tacos: Slice roasted peppers into burgers, grilled cheese, tacos, quesadillas, or breakfast burritos.
- Dips: Mix chopped peppers into sour cream, cream cheese, mayonnaise, or a bean dip.
- Stuffed peppers: Roast halved peppers until just tender, then fill them with cheese, beans, meat, or grains and bake until the filling is hot.