If you have a big harvest of jalapeno or are just looking for new flavors, try roasting them. The barbecue will give it a pleasant smoky aftertaste. If the weather conditions do not allow you to cook outdoors, you can cook them directly on the flame of the stove or in the oven after having seasoned them with a little oil. Once ready, peel them following the tips in the article, then use them immediately or freeze them to keep them for up to 3 months.
Ingrediants
- Jalapeno
- 1 tablespoon (15 ml) of oil (if you intend to cook them in the oven)
Steps
Method 1 of 4: Roasting the Jalapenoos on the Barbecue
Step 1. Prepare your gas or charcoal barbecue
Set the gas barbecue burners to a medium-high setting. If you use a charcoal barbecue, fill the firebox half full (or ¾) and wait for the embers to cover with ash. At that point, spread them under the grill.
Step 2. Wash the jalapenoos
Rinse them under running water to remove soil residues and any other impurities.
Step 3. Arrange the chillies on the hot grill
After washing them, place them on the grill at a distance of a couple of centimeters from each other. Cover the barbecue with the lid.
Step 4. Let the jalapeno roast for 5 minutes with the covered barbecue
Step 5. Flip the peppers and let them brown on the other side
Take a pair of barbecue tongs, remove the lid, and turn the jalapeno upside down. Let them roast for another 5-10 minutes, turning them frequently, so that they are evenly blackened and wilted.
Step 6. Remove the jalapenoos from the barbecue
When they are soft and browned, transfer them to a plate using tongs. At this point you can peel them following the instructions in the last section of the article and use them as you wish.
Method 2 of 4: Roasting the Jalapeno in the Oven
Step 1. Preheat the oven and wash the peppers
Turn on the oven to 220 ° C and let it heat up. Meanwhile, prepare a baking sheet, rinse the jalapenoos, and then pat them dry with a clean kitchen towel.
Step 2. Season the jalapeno in the pan
Space them a couple of centimeters from each other and season them with a spoon (15 ml) of olive oil.
If you prefer, you can use seed oil or avocado oil
Step 3. Bake the jalapeno in the oven for 7-8 minutes
When the oven is hot, place the pan in the oven and let the peppers roast until soft and browned on the underside. This should take about 7-8 minutes.
Step 4. Flip the jalapeno and let it brown for another 7-8 minutes on the other side as well
Put on your oven mitts and take out the pan. Turn the peppers using the kitchen tongs to avoid burning yourself, then return the pan to the oven and let them roast for another 7-8 minutes. They must become very soft, wrinkled and blackened.
Step 5. Remove the jalapeno from the oven
Put on your oven mitts and take out the pan. At this point the peppers are ready to be peeled as explained in the last section of the article.
Method 3 of 4: Roasting the Jalapenoos on the Stove
Step 1. Turn on the stove and prepare a chili
Turn on the stove over medium heat, then take 1 jalapeno and skewer it with a skewer or fork.
Step 2. Hold the chili over the flame for 60-90 seconds
Hold the spit and bring the chili pepper close to the heat (about 3-5 cm away from the flame). The skewer needs to be long to allow you to keep your hands safe. Hold the jalapeno over the flame until it begins to brown. This should take about 60-90 seconds.
You can wear an oven mitt to protect your hand from the heat
Step 3. Flip the chili pepper and let it roast on the other side for another 60-90 seconds
Rotate the skewer to brown the other part of the jalapeno as well. Hold it over the heat until it is well roasted, 60-90 seconds should suffice, then repeat the process to roast the other peppers. When done, turn off the stove. At this point the jalapeno are ready to be peeled as explained in the next section.
- Roast only one chili at a time for greater control over cooking.
- Do not keep the chili in direct contact with the flame as it could catch fire.
Method 4 of 4: Peel the Jalapenoos
Step 1. Place an inverted bowl over the roasted chillies
After cooking them on the grill, in the oven or on the stove, arrange them on a cutting board or flat surface, then take a large bowl, turn it upside down and use it to cover the jalapeños.
The bowl must be able to trap all the steam released by the peppers
Step 2. Let the jalapeno sit for 15 minutes
Do not lift the bowl so as not to let out the steam which serves to loosen the skin of the peppers. If after 15 minutes, you still can't peel them easily, put them back under the bowl and wait another 5-10 minutes.
If you don't have a large enough bowl to cover all the peppers, you can close them in a paper bag
Step 3. Detach the stems from the jalapeno and then cut them
Put on a pair of rubber or latex gloves and lift the bowl. Remove the stalks from the peppers using a small knife, then rub them gently with your gloved hands to peel the skin off the pulp, then throw it away.
Step 4. Eliminate the seeds
Cut the jalapeno in half lengthwise. Gently scrub the inner walls to remove the seeds and throw them away. The jalapeno are ready, you can use them right away or keep them.
