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Roasted Jalapeños are simple to make with a spicy, smoky flavor. They’re charred to perfection and make a delicious addition to dips, sauces and salsas!
If you haven’t tried grilling or roasting jalapeños yet, I’m here to tell you that you’re missing out!
While raw jalapeños bring a lot of heat, roasting them tames some of the heat. They still have a spicy kick, but it’s a little milder. This makes them perfect for serving as appetizers or adding to all sorts of recipes!
Fire roasted jalapenos would be delicious added to this homemade marinara sauce or blended into this avocado dip, as well as used to make roasted jalapeno mayo or even roasted jalapeno and tomato salsa!
Learning how to make fire roasted jalapenos on the grill is super simple!
Jump to:
And, if you love some jalapeño heat like us, you’ll also want to try these air fryer jalapeño poppers and these jalapeño hush puppies!
Why this recipe works
- If you find jalapeños a little too spicy for your taste buds, you’ll appreciate the slightly milder flavor of roast jalapeños.
- Since we’re roasting the jalapenos whole, there’s very little prep work for this recipe! You just need to remember to soak your skewers in water.
- This is a one ingredient recipe, so it couldn’t be easier to make!
- The grill adds incredible charred flavor (like these fire roasted tomatoes), and you still get all the charred jalapeno flavor without turning on your oven.
- They keep well in the fridge or freezer so you can make them ahead for easy additions to salsas, dips and sauces.
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Ingredients
You only need 8-10 fresh jalapeños for this recipe. Plus, some wooden skewers. That’s it!
When buying jalapeños, those with bright green and smooth skin are normally younger and tend to be milder.
Fun fact - jalapenos are actually a fruit! In fact, all kinds of peppers including bell peppers are fruits. Interesting, huh?
If you want jalapeños with more of a kick, look for ones that have white lines or wrinkles. This indicates that they're mature and likely spicier. Read this article for details on how to pick spicy jalapeños.
How to Roast Jalapeno Peppers on the Grill
Soak the skewers in water for 30 minutes while your grill heats up.
Skewer both ends of the jalapeños so they can be held straight on the grill (see photos below).
Heat a grill over medium heat and cook the jalapeños for 5-10 minutes per side, until blistered and browned on the outside.
Remove from heat, let cool slightly, then place in a ziplock bag to steam so the skins peel off easily.
Remove the seeds (optional - you can leave the seeds in too) and serve or use in jalapeno recipes.
How to Roast Jalapenos in the Oven
You can also make oven roasted jalapenos if you don't have a grill! Just heat an oven to 425°F.
Place the jalapenos on a parchment paper lined baking sheet and place directly in the oven. Roast for 15-20 minutes, flipping once halfway.
When done, they should be blistered and slightly charred on the outside. If not, put them back into the oven for 5 minutes at a time.
Remove from heat, let cool slightly, then place in a ziplock bag to steam so the skins peel off easily.
Expert tips
- Since wooden skewers can burn on the grill, you’ll want to soak them in water for 30 minutes before using them.
- If you don’t have skewers, you can just place the jalapeños directly on the grill and use tongs to turn them over. The skewers just make it easier to flip the jalapeños over, especially if you’re roasting a lot.
- Roasted jalapeños will still have some heat, so make sure you wear gloves when peeling off the skin and removing the seeds.
- If you don’t have a grill, you can broil the jalapeños in the oven. Just use a sheet pan and forget about the skewers.
- Keep an eye on the jalapeños. You want the skin charred but you don’t want the flesh to burn.
- The recipe calls for 8-10 jalapeños, but feel free to roast as many as you like.
- Instead of steaming the jalapeños in a ziplock bag, you can place them in a covered bowl to steam.
- The seeds and ribs of a jalapeño contain more heat than the flesh, so if you prefer a milder jalapeno, I suggest removing them. Otherwise, you can leave them in.
- Add large slices of onion to your skewers to get sweet roasted onions too.
Frequently Asked Questions
Roasting jalapeños can make them a little milder as it breaks down the capsaicin in peppers, which is the chemical that makes peppers spicy. Keep in mind that the amount of heat your roasted jalapeños contain really depends on how spicy they are to start with!
The skin is completely edible, so it is up to you. The skin can be a little tough in some cases, depending on what you use them for. You can definitely leave the skin on for recipes like salsa and dips. I personally always leave the skin on.
Roasting them on a grill gives them the best charred flavor. Put them on skewers and roast them on a medium heat grill for 5-10 minutes pers side. You can also roast them in the oven at 425°F for 15-20 minutes, flipping once halfway through.
Jalapenos have a lot of vitamin A, C and Potassium which are all good for you. They also contain an antioxidant called carotene which can help to fight damage to your cells and boost your immune system.
**note I am not a medical professional. Please contact your doctor for specific health related questions.
Storage/Freezing Options
Roasted jalapenos can be stored in an airtight container in the fridge for about 5-7 days.
How to freeze roasted jalapenos: To freeze roasted jalapenos, just place them in a single layer inside a freezer safe bag or container and freeze for up to 3 months. Defrost in the fridge before using.
How to Use Roasted Jalapenos
You can use roasted jalapeños almost any way you would use raw jalapeños. Here are some of our favorite recipes with roasted jalapenos and other options for cooking with jalapenos:
- Use them as a topping on salads, pizza, tacos or burgers. (They would be delicious on top of these sous vide hamburgers).
- Blend them into hummus, guacamole, pasta sauces or soups. Mix them with guacamole to make roasted jalapeno guacamole or cream cheese to make a creamy roasted jalapeno dip.
- We really enjoy them in this green salsa, fresh tomato salsa and cranberry jalapeño dip!
- You can chop them up really fine and mix a little with honey and butter to make a sweet and spicy roasted jalapeno honey butter.
- Melt down some Velveeta (we LOVE Velveeta here) and mix in chopped jalapenos to make roasted jalapeno queso.
- Mix some chopped jalapeno in with your favorite vinaigrette to make spicy roasted jalapeno vinaigrette.
- Stuff them with cream cheese (after removing the seeds) to make cream cheese stuffed jalapenos. Bake them another 5 minutes after stuffing them to let the cream cheese get all gooey. Mix the cream cheese with grated parmesan to give it extra flavor!
- Use them in this stuffed chicken recipe - they go great with the cream cheese filling!
- Mix them with tomatoes and spices to make a roasted jalapeno salsa. You can use this tomato salsa as a base!
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Easy Whole Roasted Jalapeno Peppers - Charred Jalapenos
Ingredients
- 8-10 fresh jalapeños
- Wooden skewers soaked in water
Instructions
- Soak the skewers in water for 30 minutes while your grill heats up.
- Skewer both ends of the jalapeños so they can be held straight on the grill (see photos in post above).
- Heat a grill over medium heat and cook the jalapeños for 5-10 minutes per side, until blistered and browned on the outside.
- Remove from heat, let cool slightly, then place in a ziplock bag to steam so the skins peel off easily.
- Remove the seeds and serve or use in cooking.
Oven Roasted Jalapeno Instructions
- Preheat an oven to 425°F.Place the jalapenos on a parchment paper lined baking sheet and place directly in the oven. Roast for 15-20 minutes, flipping once halfway.
- When done, they should be blistered and slightly charred on the outside. If not, put them back into the oven for 5 minutes at a time.
- Remove from heat, let cool slightly, then place in a ziplock bag to steam so the skins peel off easily.
Expert Tips:
- Since wooden skewers can burn on the grill, you’ll want to soak them in water for 30 minutes before using them.
- If you don’t have skewers, you can just place the jalapeños directly on the grill and use tongs to turn them over. The skewers just make it easier to flip the jalapeños over, especially if you’re roasting a lot.
- Roasted jalapeños will still have some heat, so make sure you wear gloves when peeling off the skin and removing the seeds.
- If you don’t have a grill, you can broil the jalapeños in the oven. Just use a sheet pan and forget about the skewers.
- Keep an eye on the jalapeños. You want the skin charred but you don’t want the flesh to burn.
- The recipe calls for 8-10 jalapeños, but feel free to roast as many as you like.
- Instead of steaming the jalapeños in a ziplock bag, you can place them in a covered bowl to steam.
- The seeds and ribs of a jalapeño contain more heat than the flesh, so if you prefer a milder jalapeno, I suggest removing them. Otherwise, you can leave them in.
- Add large slices of onion to your skewers to get sweet roasted onions too.
Nutrition
janet says
The plan was to make these and use them in a salsa, but we just ate them lol! Sprinkled with a touch of salt, they were do good!
Danielle says
We did the same thing!
Michael Taylor says
Yes! I can't believe how good these are! Theee is a little Mexican shop in my town where I have ordered a special burrito, just the way I like it and they serve these as free appetizers with their salsa tray. Well, I couldn't believe it, but these were actually almost, if not altogether, better than my made to order burrito itself! I could eat these all day!
holly says
So simple and they worked perfect for a roasted tomato salsa I was making.
Danielle says
Glad to hear it!