If you’re a fan of adding a fiery kick to your dishes, then oven-roasted jalapenos peppers might just become your new secret weapon in the kitchen. These little green peppers pack a punch of flavor and heat that can elevate a wide range of dishes. Not only are they delicious, but they also offer versatility that goes beyond just being a topping for your nachos. These peppers are perfect for adding to soups, salads, casseroles, even blending into salad dressings. You’ll find yourself adding them to everything from omelets to sandwiches. Plus, you will never believe how easy it is to roast jalapenos in the oven!
Roasting for Flavor:
Roasting jalapenos in the oven transforms them from raw, spicy peppers into smoky, slightly sweet gems. The roasting process caramelizes their sugars, tempers their heat, and imparts a rich, smoky flavor that adds depth to your dishes.
Recipe Ideas:
Love this but wondering what to use them in? No worries, these are amazing in most savory dishes. I love to add them to both my beef and chicken tacos, especially this crockpot chicken taco meat recipe. They are also amazing blended into salad dressings, added to sandwiches and soups, and my all time favorite would be to use them to make this roasted jalapeno pesto (Pro Tip: this sauce freezes AMAZING so make it in bulk)!
Ingredients
- whole jalapenos
- olive oil
- salt
- cooking spray
Instructions
- Preheat oven to 400℉ and lightly spray a sheet pan.
- Wash and dry your jalapenos, leaving them whole with the stems on.
- In a large bowl, add jalapenos and add just enough olive oil to lightly coat the peppers. This should be a small amount – just enough to get the skins coated without excess.
- Line on a baking sheet leaving at least 1 inch between each pepper. This allows proper roasting. Sprinkle lightly with salt.
- Bake for 20 minutes, then flip and bake for 20 minutes more. You will know they are done when the skin is lightly brown where it's touching the sheet pan and the skin just starts to split.
- Let cool and use as necessary, making sure to remove the stem first (read notes on freezing, peeling, and deseeding).