We have an incredible jalapeño plant in our garden, and it produces about a dozen full-sized jalapeños for us every other day. The only problem with this is that there is just two of us, and as much as we like spicy stuff, we just can’t eat them all! I wanted to figure out a creative way to change the flavor and texture of the jalapeños, and make them easy to store and freeze for later use. So, I decided to transform most of them into roasted jalapeños. š
Roasted red peppers are always popular, but I really don’t see roasted jalapeños as often. I figured the process was about the same, and after a little research, I was ready to rock.
Roasting jalapeños is super easy. First, you cut the stems off of each jalapeño. Then, you slice them in half lengthwise.
Place the peppers on a baking sheet, cut side down, and broil them for 5-6 minutes until the skins are charred. Remove them from the oven, and carefully transfer them into a paper bag to steam them for 15 minutes. The steaming process makes peeling the skins off easier.
Once they are steamed, the skins will peel off quite easily. So after you peel off the skins, you’re set! Seriously, how easy does it get? You can use these in tons of recipes. We like to finely chop them and toss them into twice baked potatoes. š
You can refrigerate these gems for 4-5 days, or freeze them for a couple of months. If you thaw them after they freeze, they will be a little limp, but the flavor will definitely remain.
I hope you love how easy and delicious these are! And if you need some jalapeños, just let me know. We have TONS. š
<3 Sara
how to make roasted jalapeƱos
Ingredients
- 5 jalapeƱo peppers
Instructions
- Cut the stems off of each jalapeƱo, then slice each pepper in half lengthwise. Carefully remove the membranes and seeds from the inside of each pepper.
- Lay the jalapeƱos, cut side down, onto a baking sheet. Broil for 4-5 minutes until charred.
- Immediately transfer the roasted jalapeƱos to a paper bag, and seal shut. Allow the jalapeƱos to steam in the bag for 15 minutes.
- Remove the jalapeƱos from the bag, and peel the skins off of each one.
- Refrigerate roasted jalapeƱos in an airtight container for up to 5 days, or freeze for up to a month.
Nutrition
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Comments & Reviews
Thatās a first for me, but just thinking about it the flavor combination seems delicious! Definitely need to try this!
What a great idea to roast jalapeƱos! So versatile and love that I can freeze them for later.
Yes, definitely! I love extending the life of vegetables – especially when you can create an entirely new flavor and texture with them!
This is really too good about the make roasted jalapenos thanks sharing this article