Easy Oven Roasted Jalapenos – UPDATED

Oct 3, 2023 | Food, Side Dishes & More

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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)!

oven roasted jalapenos on a plate

Oven Roasted Jalapenos

For this recipe I did not include ingredient quantities because it's completely up to you how many jalapenos you want to cook and the other ingredient do not scale 1:1 if you increase the jalapenos. I love making this in a large batch so I can freeze it and use in various recipes or you can make a small batch for a specific recipe you have in mind.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Miscellaneous


  • whole jalapenos
  • olive oil
  • salt
  • cooking spray


  • 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).


If you want a little less heat in your jalapeno then destem, cut in half and remove the seeds.  Since the peppers are cooked the seeds and membrane will come out extremely easily.
While the skins should come off easily right out of the oven (cooled to the touch) you can also put them in a container while they are still hot to steam the skins, making them a little looser and easier to peel.
Leave the peppers whole and freeze on a sheet pan.  Once frozen add to an airtight container and they will be good up to a year.  Simply pull them as you need them.  Once thawed the skin will peel off very easily if desired.  Add to your favorite recipes throughout the year!
Tried this recipe?Let us know how it was!

About Me


Hello everyone! My name is Angie Mallery, and I’m the proud founder of Wicked Handy. This blog is my playground for sharing everything that makes life more joyful and practical—from crafting and cooking to gardening and DIY projects. I’m thrilled you’re here and hope you find inspiration and enjoyment in what I love to do. Thank you for visiting!

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