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.
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.