How to Roast Jalapeños

To Roast Jalapeños on Gas Stovetop or Grill Flame

1. Turn your gas stove flame on medium, or light your grill. Roast peppers one at a time. Spear the pepper with a long skewer. Hold the pepper 1-2 inches over the open flame, being careful to keep your hands far from the heat source. 
2. Hold the pepper over the flame for 60-90 seconds until the skin on one side chars and blisters. It should be mostly black, with just a few areas of green. Do not let the pepper catch fire.Turn the pepper and let the other side roast for 60-90 seconds till evenly charred.
3. After you roast the pepper, you will need to steam it. Steaming helps to loosen the skin and make peeling easier. I like to place the roasted pepper on a flat, smooth surface like a cutting board, then invert a large bowl over the top of it. The bowl traps the steam inside. Steam for 15 minutes. You can also place the pepper in a paper bag and seal. Repeat the roasting process for remaining peppers, adding each roasted pepper to the bag or under the bowl as you go. After the last roasted pepper is added, let the peppers team together for at least 10 minutes. After steaming, remove the stem and peel the charred skin from the peppers. Be sure to wear gloves; even after roasting, the capsaicin can still burn, especially if you have sensitive skin. Remove the seeds by slicing the pepper open and gently scraping the seeds out with your fingers. If you want your dish really spicy, you can keep the seeds in there... careful, they are very potent!

To Roast Jalapeños in the Oven

1. Preheat your broiler. Make sure you put on your disposable gloves before you begin. Slice the stems from the jalapeños, then slice them horizontally in half.
2. Scrape the seeds out of the jalapeños. If you want your dish really spicy, you can keep the seeds in there... careful, they are very potent!
3. Line a small baking sheet with foil. Place the seeded jalapeños open side down, skin side up onto the baking sheet.
4. Place the baking sheet in the oven, 3-4 inches from the broiler. Let the peppers roast for 3-4 minutes till they are charred and the skin is blistered. The skin should be mostly black, with just a few areas of green. Watch them closely and don't let them roast too long, or they will dry out and become difficult to peel.
5. After you roast the pepper, you will need to steam it. Steaming helps to loosen the skin and make peeling easier. I like to place the roasted pepper on a flat, smooth surface like a cutting board, then invert a large bowl over the top of it. The bowl traps the steam inside. Steam for 15 minutes. You can also place the pepper in a paper bag and seal. Repeat the roasting process for remaining peppers, adding each roasted pepper to the bag or under the bowl as you go. After the last roasted pepper is added, let the peppers team together for at least 10 minutes. After steaming, peel the charred skin from the peppers. Be sure to wear gloves; even after roasting, the capsaicin can still burn, especially if you have sensitive skin.