Roasted Jalapenos

Roasted Jalapenos- Printable Version


Jalapenos (I used about 35)


  1. Preheat oven to broil (about 500 degrees).
  2. Place jalapenos on a cookie sheet lined with aluminum foil.
  3. Place cookie sheet on a top rack. Broil for about 8 minutes on each side… or until the outside is charred.
  4. Remove from oven and place jalapenos in a Ziploc bag for about 20 minutes. (They need to steam so that the charred skin can be easily removed.
  5. Remove from the bag and peel the outer, charred skin from each pepper.
  6. Begin taking the seeds out of each pepper. (Unless you like things really spicy… then you can leave the seeds in.)
  7. Dice up the peppers and use immediately…
  8. Or you can place them in an ice tray, freeze overnight, and store them in an airtight Ziploc for up to 6 months or so.


Use a cube or two for White Chicken Chili!

Use a cube or two to add flavor to queso.

Use in a roasted tomato and pepper salsa.


This past year was my very first experience with a garden. I didn’t really know what I was doing. It was definitely my experimental year, and boy did I learn a lot! First thing I learned, jalapeno peppers produce LIKE CRAZY!! I bought one tray that had 4 jalapeno plants in it… and it is safe to say that we have harvested over 200 jalapenos in the past few months! I don’t really like spicy things, so I wasn’t too thrilled about this.

Then, an epiphany occurred and I realized I could use them for White Chicken Chili! No more canned jalapenos, now I get to use jalapenos right from my garden! Don’t worry, I will share more recipes that use these frozen jalapenos soon!




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