Pan-Roasting Jalapenos: The Salsa Secret

How to Pan Roast Jalapeno Peppers for Salsa

Pan-roasting jalapeno peppers is a great way to add a smoky, charred flavour to your salsa. Roasting peppers is an easy process and can be done in a frying pan or in the oven.

To pan-roast jalapenos, place the peppers in a dry pan and turn the heat to medium. As the pan heats up, the peppers will start to char – this can take a few minutes, so be patient! Give them an occasional turn to ensure they char on all sides. Once they are nice and charred, place them in a bowl and cover. This will steam the peppers as they cool down and loosen the skin, making it easier to peel. After 10-15 minutes, you can peel and chop the peppers, before adding them to your salsa.

Choosing your peppers

When shopping for jalapenos, it's also important to consider their heat level. The heat of a jalapeno is determined by the amount of capsaicin it contains, which can vary depending on the pepper's age, growing conditions, and genetics. If you're sensitive to spice, look for smaller jalapenos, as they tend to be milder. You can also choose to remove the seeds and white pith, where most of the capsaicin is concentrated, before roasting to reduce the heat further.

In addition to fresh jalapenos, you can also use pickled or canned jalapenos for your salsa. Pickled jalapenos will add a tangy flavour to your salsa, while canned jalapenos are often milder and can be used as a milder alternative. However, fresh jalapenos are typically preferred for roasting as they have a better texture and flavour.

When selecting your peppers, it's important to wear disposable gloves, especially if you have sensitive skin. Jalapenos contain capsaicin, which can irritate the skin and cause a burning sensation. By wearing gloves, you can protect your skin and avoid any discomfort.

Once you've chosen your peppers, you're ready to begin the roasting process. Roasting jalapenos enhances their flavour and makes them perfect for salsas, dips, and other dishes. The roasting process also makes it easier to remove the skin, which can be tough and bitter.

Roasting methods

There are several ways to roast jalapeño peppers, each with its own unique flavour. Here are some of the most common methods:

Oven Roasting

The most accessible method for roasting jalapeños is in the oven. Preheat your oven to 425°F or 450°F. While the oven is preheating, prepare your peppers by cleaning them thoroughly and drying them. Remove the stems by pulling them off or slicing them off with a knife. Place the peppers on a baking sheet, ensuring they are not crowded. Lightly coat the peppers with oil, such as canola or extra virgin olive oil, and a pinch of salt. Roast the peppers for about 5 minutes on each side, or until they are charred.

Grill Roasting

Grilling is another option for roasting jalapeños and is recommended if you have a gas or charcoal grill. Fire up the grill and let the heat come down for about 15-20 minutes if using charcoal, or aim for around 450°F if using a gas grill. Clean the peppers and remove the stems. Place the whole peppers on the grill, spacing them about 1-2 inches apart. Grill for 5 minutes with the lid closed, then turn the peppers and cook for an additional 4-5 minutes. The peppers should be charred and soft.

Stovetop Roasting

If you have a gas stove, you can roast jalapeños directly over the flame using tongs. Clean and dry the peppers, and remove the stems. Skewer the peppers on a long metal prong to avoid getting burned. Roast the peppers for 3-5 minutes, turning them every minute for even charring. Be careful not to touch the flame and have water nearby in case of emergency.

Pan Roasting

To pan roast jalapeños, place the peppers in a dry pan over medium-high heat. Leave the peppers until they start to char, then turn them to another side. Keep turning them every 5 minutes or so until most of the pepper is charred black. This method takes a bit more patience, as it can take a few minutes for the blackening to begin.

Broiler Roasting

Arrange the peppers, skin-side up, on a large baking sheet. Place the baking sheet under the broiler for about 6-8 minutes, or until the peppers are nicely blistered and blackened.

Roasting Tips

• Leave the peppers whole while roasting to help keep moisture locked inside and make skin removal easier.
• After roasting, allow the peppers to steam by placing them in a bowl and covering it, or placing them in a paper bag. This will make the skins easier to remove and help cool the peppers.
• Wear gloves when handling jalapeños to avoid getting the spice on your hands.

Preparing the peppers

Oven-Roasting:

• Preheat your oven to 450°F.
• Clean the jalapeños under cool water and dry them thoroughly.
• Remove the stems by pulling them off or slicing off the ends of the peppers.
• Place the peppers on a baking sheet, ensuring they are separated by about an inch.
• Lightly coat the peppers with oil. You can use canola oil or extra virgin olive oil (EVOO). For enhanced flavour, add a pinch of salt to the oil before coating.
• Roast the peppers for 5 minutes on each side. Keep a close eye on them and turn them when they start to char.
• Once they are nicely charred, remove them from the oven and let them steam and cool down. You can place them in a bowl and cover it, or use a paper bag to trap the moisture and loosen the skins. Allow at least 15 minutes for this process.
• After steaming, remove the skins. Slice the peppers lengthwise, then remove and discard the skins and seeds. Remember to wear gloves when handling jalapeños, especially if you have sensitive skin.

Stovetop/Pan-Roasting:

• Clean and dry the peppers.
• Remove the stems by pulling them off.
• If you have a gas stove, you can hold the peppers over the flame with tongs until they are charred. Alternatively, use a dry pan on medium-high heat.
• Place the peppers in the pan and leave them until they start to char. Turn them occasionally to ensure even charring on all sides. This may take a few minutes, so be patient!
• Once the peppers are nicely charred, place them in a bowl and cover them. This will help to steam the peppers as they cool down and loosen the skins. Allow at least 10-15 minutes for this process.
• After steaming, remove the skins. You can use a paring knife to get under the skin or just use your fingers. It's fine to leave some of the charred bits on the pepper, as they add flavour.

Grilling:

• Fire up your grill. If using charcoal, let the heat come down for 15-20 minutes. For a gas grill, aim for around 450°F (high heat).
• Clean the peppers with cool water, dry them, and remove the stems.
• Place the whole peppers on the grill, spacing them about 1-2 inches apart. You can lightly coat them in oil first, but this isn't necessary.
• Grill for 5 minutes with the lid closed. You want the peppers to get nicely charred.
• Turn the peppers and cook for an additional 4-5 minutes. If they are not charring, keep them on the grill until they reach your desired level of doneness. The peppers should be soft and pliable.
• After grilling, follow the same steps as the other methods to steam and remove the skins.

Tips:

• Always wear gloves when handling jalapeños to protect your skin from the spice.
• Leaving the peppers whole while roasting helps keep moisture locked inside, making skin removal easier.
• Don't be afraid of charring the peppers. The blackened bits add a delicious smoky flavour to your salsa.
• If you are making salsa, you will likely want to remove the seeds and ribs of the peppers to reduce the heat. Remember to wear gloves for this step!

Blending the salsa

Ingredients

To make a salsa with a jalapeno pepper base, you will need the following ingredients:

• 9 large jalapeno peppers
• 1/2 large white onion
• 3 cloves of garlic
• 2 limes
• 12 sprigs of cilantro
• 2 tablespoons of cooking oil
• 1 teaspoon of salt

You can also add a pinch of sugar to cut down on the acidity of the tomatoes and make the salsa a little sweeter.

Method

First, blacken the jalapenos, onion, and garlic. You can do this by pan-roasting them in a dry pan for about 20 minutes. Leave the husks on the garlic.

Once the pepper, onion, and garlic are blackened, cut the stems off the jalapenos and place them in a blender. Remove the garlic cloves from their husks and add them to the blender, along with the onion, cilantro, juice of 2 limes, 1/4 cup of water, and 1 teaspoon of salt.

Blend the ingredients for 30 seconds. The salsa should have some texture and body. You can adjust the consistency by blending for longer or adding more water.

Taste the salsa and adjust the seasoning, if needed. Add more salt if it needs more flavour, or a pinch of sugar to reduce the acidity.

Storage

Salsa can be stored in an airtight container in the refrigerator for up to two weeks. It can also be frozen, and will last for several months.

Storing the salsa

If you want to keep your salsa for longer, consider freezing it. You can freeze salsa in covered airtight containers or heavy-duty freezer bags. Frozen salsa will maintain its best quality for about two months but will remain safe to consume beyond that time. When you're ready to enjoy your salsa again, simply defrost it in the refrigerator.

It's important to note that the shelf life of salsa may vary depending on the ingredients used and the storage conditions. Always use your best judgment and discard the salsa if it develops an unpleasant odor, flavor, or mold.

Now that you know how to store your salsa, you can enjoy your delicious creation for days or even months!

Frequently asked questions