Published November 4, 2011 - Last Updated January 22, 2021
Ever wondered how to roast a jalapeño? If you’re like me, you love the flavor of jalapeño, but find its spiciness a bit overwhelming in certain dishes. Roasting jalapeños mellows their spiciness a bit and gives them a nice, smoky flavor. It’s a pretty simple process. I’m providing two methods here– one for under the oven broiler, and one for on top of the gas stovetop or grill flame.
These methods can actually be used for any kind of medium sized chili pepper (the ones that are around the same size as a jalapeño). Make sure you use gloves whenever you work with jalapeños, or you’re in for a world of hurt, especially if you have sensitive skin. Chilies contain capsaicin, a secondary metabolite produced by the chili that makes it spicy. The more capsaicin a pepper has, the spicier it is. Jalapeños have quite a bit of capsaicin, which can transfer to your skin and cause a burning sensation/irritation. Disposable gloves will protect you from the capsaicin. One more tip–never rub your eyes when you’re working with chilis– they will burn/sting for several minutes if you do!
Why in the world did I decide to write a blog about how to roast jalapeños? Great question! There’s a method to my madness. Sunday’s recipe will feature roasted jalapeños and lots of cheese. Stay tuned! 🙂
Note: Nutrition facts above are for 1 jalapeño.
Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...