How to Roast Jalapeno Peppers

Fire roasted jalapenos and garlic.

Jalapeno peppers are one of the most popular chiles available outside of Mexico. The name jalapeno comes from Jalapa, which is the capital of Veracruz, Mexico. Jalapeno peppers are usually dark green, around 3 inches in length and an inch wide with a tapering end. When smoked, jalapenos are known as chipotle chiles. Both chipotles and jalapenos are common ingredients in Mexican and Southwestern cooking. Because they're available fresh, jalapenos can be roasted, chopped and added as a spicy flavoring to virtually any dish, from couscous or potato salad to ground meat. It can also be chopped and used on its own as a garnish for hamburgers.

Fire roasting is the most common way to roast chiles, though poblanos are more commonly roasted than jalapenos because they're easier to handle (poblanos are larger).

Things You'll Need

• Jalapeno peppers
• Small skewer
• Open flame or burner
• Bowl
• Cover for the bowl (a pot lid or plate works fine)
• Rubber gloves

Instructions

1. Wash and dry the jalapenos. Stick the jalapeno peppers on the skewer. Because jalapenos are small, you can fit three or four at a time.

2. Turn on the burner to medium heat. Place the jalapenos over the flame.

3. Leave the jalapeno peppers over the flame on one side until the peppers have become completely black and blistered. Then turn them over and blacken the other sides of the jalapeno peppers.

4. Remove the jalapeno peppers from the skewers when the peppers are completely blackened and blistered. Put them in the bowl and cover with a lid or plate. Leave the jalapeno peppers inside the covered bowl for at least 10 minutes. This helps to loosen the skin.

5. Put on rubber gloves. Take the lid off the bowl and peel the skin off of the jalapeno peppers with your fingers. Feel free to chop up the jalapeno peppers and use them in a recipe or, alternatively, cut off the tops of the peppers and stuff them to make jalapeno poppers.

References

• "From My Mexican Kitchen: Techniques and Ingredients" By Diana Kennedy