Sometimes it’s the little changes to a dish that make a world of difference. One example of this is switching out raw jalapenos with roasted ones. While you still get a kick, it’s mellowed out and gives a nice smoky flavor and a completely different texture. I love both raw and roasted jalapenos, but there are certain times that the raw version just doesn’t work. I love using these roasted jalapenos in soups and salsas, on sandwiches, in our Roasted Jalapeno Pesto, on tacos and quesadillas, and so much more. I mean really, anywhere you would use a jalapeno this will work and give your food an elevated, more sophisticated taste. I also like using them whenever possible because you get a lot of flavor for less than 10 calories, always a positive when trying to have a healthier lifestyle.
This method also makes it easy to skin your jalapenos if necessary for your recipe or for personal preference. I usually don’t skin mine but sometimes it just makes more sense. For example, if I’m adding this to my burgers I don’t want the skin making the burger difficult to eat, but if I’m adding this to black bean soup where it will be blended, no need to remove the skins.
- 10 lg jalapenos
- cooking spray
- salt optional
- pepper optional
- Preheat oven to 425°F and lightly grease a baking sheet with cooking spray.
- Wash and dry jalapenos, then cut in half, remove stems, and de-seed. Place on baking sheet with inside of pepper facing up spaced about 1 inch apart. Lightly spray with cooking oil and salt and pepper to taste. Flip over and lightly spray with cooking oil.
- Bake for 16-19 minutes, until edges of jalapeno start to brown and skin starts to separate. Put in an air proof container (I prefer glass due to high temperature) and cover for 10-15 minutes if peeling off skins. This will help loosen the skins so they come off easily.
- Once cooled, store in covered in the refrigerator. Enjoy!