Preheat oven or air fryer to 400 degrees Fahrenheit. Spread the jalapenos in a single layer on a baking sheet, allowing space between the peppers.
Bake 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
After roasting and peeling the jalapenos, store them whole or cut them into strips or diced up.
Roasted jalapenos are great as a garnish on your favorite meal, as well as in salsas.
The roasting time will depend on the size of the jalapenos. The time indicated above is for small jalapenos. Increase time for larger peppers.
Recipe makes approximately 1 ½ cups of roasted jalapenos. Serving size is ½ pepper.
Store jalapenos in the refrigerator in a jar for up to 2 weeks. For longer storage, pour olive oil over the peppers and store in the refrigerator for up to 3 months. For even longer storage, freeze them with or without the olive oil for up to 12 months.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.