How to Make Fire Roasted Jalapeños
Grilled or Fire Roasted Jalapeno's are one of my favorite methods or preparing these spicy little peppers. Grilled Jalapeno's add a depth of flavor that pairs well with lots of spicy dishes. You can use many types of cooking devices for this including, pellet grill, gas grill, charcoal grill or pretty much anything that can produce a clean flame with.
Servings: 6 jalapenos
Calories: 24kcal
Ingredients
- 6 Jalapeno's Or as many as you want
Instructions
- Get your grill preheated nice and hot. On my Pit Boss pellet grill I turn it up to 500 degrees.
- Give your Jalapeno's a quick rinse.
- Put the Jalapeno's on a single layer on your grill let them grill directly over the flame for 3 to 4 minutes.
- Turn the Jalapeno's with a pair of long tongs and let them continue to char. You are looking for the skin of the peppers to get black and charred.
- Continue the process of letting them char and turning them till they are fairly evenly charred all over. If you have hot spots on your grill you should move peppers in and out based on how fast they are charring. The rest of the process will take another 5 to 8 minutes depending on the intensity of your flame.
- The Jalapeno's will start to plump up from the internal steam building up. Keep in mind that they will continue to cook for awhile after you take them off. Try to keep them charring fairly even during the process, you want to get that char before the jalapeno peppers get over roasted!
- Remove the peppers and place them in a large zip top bag or sealable container. Seal them up and let them sit for around 10 minutes to steam.
- After 10 minutes or so pull the Jalapeno's out one at a time and start to peel them (you probably want to wear rubber gloves). The peppers skin should slide off very easy at this point, just kind of rub it with your finger tips till it slides off. You don't have to get it all, just get the majority of it off.
- You can either use them now or chop them up for future use. I like to chop them up in 1/4 to 1/8" pieces to add to other recipes. You can freeze small portions in freezer bags for later use if you want.
Notes
1. Refrigerator Storage: Keep your peeled or unpeeled roasted jalapeños in an airtight container or a small glass jar covered in a splash of olive oil. Use them within 5 to 7 days.
2. Freezing for Later: Fire-roasted jalapeños freeze beautifully. Lay the roasted, peeled, and de-seeded peppers in a single layer on parchment paper to freeze solid, then transfer them to a freezer-safe bag for up to 6 months. Drop them directly into hot chilis or stews straight from frozen!
3. Quick Salsa Upgrade: Toss two or three of these roasted peppers directly into a food processor with fresh tomatoes, cilantro, garlic, lime juice, and salt for an instant, restaurant-style roasted salsa.
2. Freezing for Later: Fire-roasted jalapeños freeze beautifully. Lay the roasted, peeled, and de-seeded peppers in a single layer on parchment paper to freeze solid, then transfer them to a freezer-safe bag for up to 6 months. Drop them directly into hot chilis or stews straight from frozen!
3. Quick Salsa Upgrade: Toss two or three of these roasted peppers directly into a food processor with fresh tomatoes, cilantro, garlic, lime juice, and salt for an instant, restaurant-style roasted salsa.
Nutrition
Serving: 1jalapeno | Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 100mg | Calcium: 10mg | Iron: 0.2mg