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Old 11-26-2005, 04:59 PM   #1
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Fresh Jalapeno. Roasting Them?

Hello there. a fav mexican restaurant of mine always brings out fresh/roasted whole jalepenos on top of the sizzling fajitas. they are hot, and kind of blackened, and slit down the middle, with seeds still in them

the flavor is extraordinary

How can i replicate this at home?

Should i throw them in a wok @ high heat and just sear it for awhile?

Or should i put it under the broiler?

Bake them?

As i said they are kind of blackened.... im going to be slicing them up and serving them with tacos

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Old 11-26-2005, 06:41 PM   #2
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I use the broiler to roast my peppers. Just keep an eye on them and turn them over to get all sides done. If you have a gas stove, you can hold them right over the flame and roast them that way. You can also do them in a cast iron pan or griddle over high heat on your stove top. I just found I had better luck using the broiler.

I usually peel the charred outer layer of skin off of the peppers before I use them. Not all of it comes off, but most does. Some say to let them sit in a sealed paper bag until they're cool to the touch to help peel the skin off but I just let them sit until I'm ready for them.


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Old 11-26-2005, 07:45 PM   #3
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I've roasted peppers over charcoal at a medium heat with the same results that Zereh experienced in her kitchen. I tried a paper lunchbag to help steam the skin off with the latent heat but I found no difference. Either way, the peppers taste pretty good!
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Old 11-26-2005, 07:57 PM   #4
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I usually just rub them with a little oil and roast at 400 degrees. If you don't have a paper bag you can put them in a bowl and loosely cover it with plastic wrap. This helps the skins to come off easier.
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Old 11-26-2005, 08:13 PM   #5
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Sounds good, iron. How long do you roast? 5-10 minutes?
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Old 11-26-2005, 11:13 PM   #6
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Quote:
Originally Posted by DampCharcoal
Sounds good, iron. How long do you roast? 5-10 minutes?
Hard to say exactly depending on the oven. I would say on average 20-25 minutes plus another 10 minutes cooling time. It takes longer than broiling or charring in a skillet, but I prefer the flavor and texture that the pepper gets from roasting. To me, broiling or searing does more to get the skin to come off easier than it does to develop the flavor. It still does, but I don't think it's as intense as when you roast it.
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Old 11-26-2005, 11:36 PM   #7
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check out this article about roasting green chile
http://www.zianet.com/focus/chile/chile2.htm
I grew up in New Mexico, there is nothing better than hatch green chile. That is probably what you get with your fajitas.
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Old 12-18-2005, 12:31 PM   #8
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I would use a griddle to get the charred effect, if you put the chillies along the slats instead of against you wont get horrible lines throughout.
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