Roasting Jalapenos Is The Perfect Way To Simmer Down All That Spice

Jalapenos have a fresh, bright flavor and are a superstar ingredient in a lot of recipes. The vegetable is probably best known for adding flavor and spice to Mexican and Tex-Mex dishes, but jalapenos can be versatile and appear in other cuisines and dishes as well, like the green sauce that typically accompanies Peruvian chicken.

While the flavor of jalapenos works well in many recipes, the spice can be overwhelming and can deter those with sensitive palates. Coming in at 2,500 to 8,000 Scoville heat units on the Scoville scale, which is commonly used to rate spiciness, jalapenos are not the spiciest pepper out there, but they can pack a punch for someone with a low heat tolerance. One way to tame the heat is by removing the seeds of a jalapeno since they contain more heat than the flesh of the vegetable. Simply slice it open lengthwise and use a knife or spoon to scoop out the interior.

Another trick for toning down the spiciness of jalapenos is by roasting them. The roasting technique can be a useful way to reduce the spice without "getting your hands dirty," since the spice from the seeds can transfer to your skin if you touch them during removal, which can lead to irritation, especially if you touch sensitive areas like your eyes. The method also works for recipes that call for keeping the jalapeno whole or require the skin to be removed.

The spiciness in jalapenos comes from a compound called capsaicin, which is responsible for the characteristic taste and burning effect of chili peppers. Essentially, this compound is the reason that hot sauces made from peppers, like Cholula and Sriracha, are hot. In jalapenos, the capsaicin is concentrated more around the seeds and ribs of the pepper, and the flesh closer to the seeds is spicier than the flesh farther away. 

When you roast jalapenos, the heat breaks down the capsaicin, making the final product milder. Note that the effect does not entirely eliminate the spice, but it does reduce it. If you want to double down on spice reduction, you can both roast your jalapenos and remove the seeds.

Roasting also impacts the flavor of the jalapeno. While a raw jalapeno's flavor mostly mimics the earthy, fresh flavor of green bell pepper with front-of-the-mouth spice, a roasted jalapeno is milder with a smoky, sometimes even charred flavor.

There are a few different ways to make roasted jalapenos, and you can achieve a similar effect using a few different methods. Many recipes for roasted jalapenos seek out a charred effect, which you can achieve using an oven broiler, a gas grill, or a gas stovetop.

Typically, roasted jalapenos involve two steps: roasting and steaming. To roast, spear the jalapenos with a skewer (you can skewer several jalapenos kebab-style for ease) or spread on a baking sheet and cook each side until the skin is charred and blistered but not burnt. Depending on your technique, this could take anywhere from 1 minute to 10 minutes per side, so keep an eye on them. If you are leaving the skin on, you can stop after this step, but if you are making something that requires removing the skin, you will need to steam the jalapenos after roasting.

The steaming process loosens the skin and makes it easier to peel jalapenos for recipes like salsas, dips, and sauces. To steam, let the jalapenos cool slightly after roasting, then place them in either a ziplock bag or a bowl covered with a cutting board or plate to trap the steam inside for 10 to 15 minutes. From there, your roasted jalapenos are ready to use. If you're looking for something to make, we'd recommend our recipes for Roasted Jalapeno Cilantro & Manchego Pesto and Holy Guacamole.