Learn how to roast jalapenos easily and quickly in your air fryer with a simple tip for removing the skin. Instantly add smoky and unique flavor to salsas and your favorite meals with these easy roasted jalapeno peppers.

Looking for more condiments?
Check out spicy sauerkraut, cajun seasoning, and sumac onions.
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Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 20 minutes to roast
- Cooking Method: Air-Fryer or Oven
- Dietary Info: Keto, GAPS, Whole30, Paleo, Ancestral diet
- Tools Needed: extra-large air fryer, stainless steel baking sheet,
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love these Roasted Jalapeno Peppers
Got a jalapeno overload? Whether your garden went wild or you found a great sale, roasting is the perfect way to stash that spicy goodness for cooler months. Well, this and my lacto-fermented jalapenos.
I love that the oven does most of the work here - just a little peeling, and you're good. These jalapeno peppers go with everything - from morning eggs, salsa, guacamole, fish tacos - you name it!
And if you're feeling adventurous, don't stop at jalapeños. This method works beautifully with Serrano or poblano peppers too. Just be prepared to spend a little more time peeling the smaller ones.
Ingredients for Roasted Jalapeno Peppers
- Hot peppers: Jalapeño peppers are perfect for roasting because they have just the right amount of heat, while poblanos are milder, and serranos bring extra spice (but can be tricky to peel). Roasting brings out the pepper’s flavor, so the end result will depend on the type of pepper you start with. Choose firm, glossy peppers.
How to Roast Jalapeno Peppers
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Roast
Spread the jalapeno peppers on a roasting sheet or baking pan in a single layer. Roast for 12 minutes. The skin should start to blister and pull away from the flesh.
Step 2. Flip
Flip the jalapeno peppers and continue to roast for an additional 8 minutes or until you see charred and blistered skin on the jalapenos.
Step 3. Steam
Transfer the peppers to a jar or container with a tight-fitting lid. Close and allow to "steam" for 10 minutes. This will create a barrier to help the membrane release more easily.
Step 4. Peel
Carefully peel away the membrane of the peppers and pinch off the stem. It should release easily. Using food-grade disposable gloves helps if you have sensitive skin.
Helpful Tips
- Keep the stems on: It makes handling the peppers easier, especially when turning them over.
- Use a glass container: To easily remove the membrane, use an airtight container instead of a plastic baggie, as the steam may pull toxins from the plastic.
- Peel while warm. It's easier to remove the membrane (skin) while the peppers are still warm, so don't wait too long after roasting and steaming the peppers to do this step. For stubborn parts, use a good paring knife.
- Mind the time: The roasting time will depend on the size of the jalapenos. The time indicated above is for small jalapenos. Increase time for larger peppers.
- Remove seeds. If the peppers are too spicy, gently scrape off the seeds and interior membranes.
Troubleshooting
- No air fryer? Roast jalapeno peppers in the oven! Simply place them on a baking sheet and broil on high for 5-8 minutes, turning occasionally until the skin is blistered and charred. This method delivers the same smoky flavor and perfectly roasted texture.
Serving Suggestions
Is there a dish where hot peppers would not be a good idea? I think not.
Start the day with a flavorful kick by adding them to breakfast - try them in pulled pork breakfast skillet or a sausage and vegetable frittata.
Not a spicy breakfast person? No problem! Use them to top blackened fish tacos or sheet pan nachos for an extra layer of smoky heat.
Lastly, you can just add them to any recipe to replace raw jalapenos. Dice these roasted peppers to add to recipes that call for fresh jalapenos. Dig in with homemade tortilla chips. Check these out:
More roasted jalapeno pepper pairing suggestions:
- Tacos de Lengua (Beef Tongue Tacos)30 Minutes
- Sheet Pan Nachos30 Minutes
- Instant Pot White Chicken Chili (Paleo, Whole30, Low-Carb)45 Minutes
- Dirty Rice Recipe with Chicken Liver40 Minutes
Frequently Asked Questions
Roasting jalapeños extends their shelf life, but proper storage is key. On their own, they stay fresh in the fridge for up to 2 weeks. For longer storage, submerge them in olive oil, and they'll last up to 3 months. If the oil solidifies, let it sit at room temp for 15 minutes. Store the peppers in glass airtight containers like glass snap containers, wide-mouth mason jars, or Weck preserving jars.
Yes, for longer storage, you can freeze roasted jalapeños, with or without olive oil, in a freezer-safe container for up to 12 months.
Peeling is totally optional! The blistered skin adds a smoky flavor, but if you prefer a smoother texture, let them steam in a covered bowl after roasting and then peel. I prefer the smoother texture but they're delicious either way.
Looking for more jalapeno recipes? Here are some ideas:
Did you make these roasted jalapeno peppers? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Roasted Jalapeno Peppers
Equipment
Ingredients
- 16 ounces fresh jalapeno peppers
Instructions
- Preheat oven or air fryer to 400°F. Spread the jalapenos in a single layer on a baking sheet, allowing space between the peppers. Roast jalapenos for 11 minutes or until slightly charred on top.
- Flip the jalapenos and roast on the other side for additional 7-8 minutes. The skin should start separating from the flesh of the jalapeno.
- Remove peppers from the baking sheet and transfer to a container and cover for 10 minutes to create steam.
- Peel the skin off the jalapenos and pinch off the stem. The skin should release easily. Store the peeled jalapenos in an airtight container.
Notes
- Keep the stems on: It makes handling the peppers easier, especially when turning them over.
- Use a glass container: To easily remove the membrane, use an airtight container instead of a plastic baggie as the steam may pull toxins from the plastic.
- Peel while warm. It's easier to remove the membrane (skin) while the peppers are still warm, so don't wait too long after roasting and steaming the peppers to do this step. For stubborn parts, use a good paring knife.
- Mind the time: The roasting time will depend on the size of the jalapenos. The time indicated above is for small jalapenos. Increase time for larger peppers.
- Remove seeds. If the peppers are too spicy, gently scrape off the seeds and interior membranes.
Payton says
This recipe is a winner! Will make again.