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Question Roasting Jalapenos

post #1 of 6
5/22/11 at 5:32am
Thread Starter 

In making cornbread muffins I add roasted bell peppers to the batter.  They're roasted at 425F of approx 25 minutes followed by setting in a brown paper bag for 10 minutes.  At that point the clear membrane on the surface is quite easily removed.  In following the same method for jalapenos it's a no-go.  Anyone here can offer a successful tried and true method of roasting jalapenos?

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post #2 of 6
5/22/11 at 6:04am

Hey Koko,

  Here in Tx. we roast them directly over open flame. You want a quick char then you can clean them.

If you have a lot to do then the broiler works good. The outdoor grill works great. You can still sweat them to make peeling easier. This time of year you might want to grill some fresh peeled corn on open flame for some added texture.

have fun

jeff

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post #3 of 6
5/22/11 at 6:19am
Thread Starter 

I have an electri over plus stove top and am wondering if I can simply place the jalapenos directly onto the stove top burner.

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post #4 of 6
5/22/11 at 6:32am

Hey, I think I'm losing a little weight going back and forth :>D

I would put something like a griddle burner or even sautee pan.

get it real hot and try to roll them. If they stick you can rub them in very little oil this will smoke though.

stay out of the smoke. You can even do them with a brulee torch or hubby may have welding torchlaser.gif

Just looking to char not really cook.

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post #5 of 6
5/22/11 at 10:05pm

Use a propane torch... quick burn then peal... Just my opinion...

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post #6 of 6
5/23/11 at 3:01am

Open flame and a torch work really well and fast, but I do bell peppers in the oven and I think this will help you with jalapeños as well.

I slice bell peppers in half and remove the pips. I guess you could leave the jalapeños whole. Simply put on an oven tray as they are; no oil, no nothing. Put them as close as you can under the salamander (grill) of your oven. Within a minute the skin will blister and burn. Turn them and put them again under the salamander until the pepperskin gets blistered and black. Put in a bowl asap and cover with clingfilm. When cooled, the blackened skin will peel off easily and you will have a fantastic roasting taste in them. Don't worry if some tiny black parts won't come off, just leave them and certainly do not wash the black bits off or all roasting taste will disappear.

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