Oven roasting is a good option when it's too cold to pull out the grill. While you can certainly can or freeze Serrano to preserve them, I say roast them! Roasting them first is an easy method that gives you an improved flavor profile over freezing or canning them without altering their texture. Learn how to make roasted serrano peppers and extend their flavor!
So if you want to add a roasted pepper flavor to your recipes year-round, this is a great option!
Why roasting Serranos in the oven works
The roasting process does many things to Serrano peppers. First, it softens their texture, making it easier to slice them thinly or dice them in recipes. It infuses them with a flavor that comes from applying heat directly to the pepper rather than cooking it in a liquid or steam environment.
Perhaps most importantly, it reduces some of their capsaicin content—the compound that gives peppers their heat—which means they will be more palatable to people who love the flavor but can't handle too much heat on their tongue.
- Serrano peppers
- Oil or cooking spray
Preheat the oven to 400 degrees. Cut off the tops of your peppers. First, make sure they're thoroughly cleaned inside and out. Then lay them down on a sheet tray lined with aluminum foil.
Roast them for 10 minutes, then flip them over and roast for an additional 10 minutes. Once they're done cooking, let them sit for about 30 minutes—they'll be hot!
Once they've cooled off, it's time to get hands-on! At this point, you can safely handle them without burning yourself, peel off the skin, and remove any remaining seeds and stems from the inside.
You'll be left with delicious roasted Serrano peppers that are ready to eat or to use in your favorite recipe.
Oven-roasted Serranos are a versatile side dish that can go with anything from burgers to enchiladas. Here are some ways to use your oven-roasted Serrano:
Add them to your party platter
I love serving oven-roasted Serrano on a cheese board or charcuterie plate. They're an unexpected addition that looks and tastes beautiful!
Whip up a sauce
Make a quick chimichurri sauce with oven-roasted Serranos, cilantro, garlic, red wine vinegar, and olive oil! Add everything to a food processor and pulse blend until it reaches the desired consistency.
Blend them into your guacamole
Blending oven-roasted Serrano into guacamole is a great way to add flavor. You can even add the seeds if you want an extra spicy hit! It's so tasty that we guarantee you'll never go back to plain ol' guac again. Pair this with a Mezcal Paloma or a Grapefruit Mimosa and call it a party!
If you like Serrano, then you'll love my recipe for pickled pineapple and Serrano! If you want the sweet and savory combo, this fermented garlic honey will be a great addition to your slow-living pantry.
No, roasting Serrano do not make them milder. They are the same temperature no matter how long you roast them.
Roasted Serrano peppers are a delicious, healthy pepper that is full of flavor.
- 10 Serrano Peppers
- salt to taste (optional)
- spray oil for roasting pan
- Preheat your oven to 400 degrees.
- Wash and dry your Serrano peppers.
- Slice each pepper lengthwise down the middle and leave the other side intact.
- Remove seeds with a spoon or knife.
- Place sliced Serrano on an oiled baking sheet and
- Roast them at least 25-30 minutes or until skins appear wrinkled and browned.
- Remove from the oven and place in a bowl glass bowl
- Cover the top with plastic wrap and let the peppers sit at room temperature 15 minutes. The steam from the hot peppers helps loosen the skin.
- After sweating, remove skins from peppers.
Use rubber gloves when handling these spicy peppers! Make sure not to rub your eyes and wash your hands thoroughly.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 29Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 117mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g