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.
Servings: 0
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).
Notes
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.
Peeling:
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.
Freezing:
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!