We have an incredible jalapeÃ±o plant in our garden, and it produces about a dozen full-sized jalapeÃ±os 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 jalapeÃ±os, and make them easy to store and freeze for later use. So, I decided to transform most of them into roasted jalapeÃ±os. 🙂
Roasted red peppers are always popular, but I really don’t see roasted jalapeÃ±os as often. I figured the process was about the same, and after a little research, I was ready to rock.
Roasting jalapeÃ±os is super easy. First, you cut the stems off of each jalapeÃ±o. 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. 🙂
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 jalapeÃ±os, just let me know. We have TONS. 🙂
how to make roasted jalapeños
- 5 jalapeño peppers
- Cut the stems off of each jalapeño, then slice each pepper in half lengthwise. Carefully remove the membranes and seeds from the inside of each pepper.
- Lay the jalapeños, cut side down, onto a baking sheet. Broil for 4-5 minutes until charred.
- Immediately transfer the roasted jalapeños to a paper bag, and seal shut. Allow the jalapeños to steam in the bag for 15 minutes.
- Remove the jalapeños from the bag, and peel the skins off of each one.
- Refrigerate roasted jalapeños in an airtight container for up to 5 days, or freeze for up to a month.