Description
A simple and flavorful recipe for grilled jalapeño peppers, coated in a blend of olive oil and spices, then cooked to perfection over a medium-high grill. Perfect as a spicy snack or a smoky addition to any meal.
Ingredients
Ingredients
- 6 to 8 jalapeño peppers
- 2 tablespoons olive oil or avocado oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon cumin powder
Instructions
- Preheat the Grill: Heat a grill or grill pan to medium-high heat, approximately 350 to 450 degrees Fahrenheit, to ensure proper cooking and nice grill marks on the peppers.
- Prepare the Peppers: Wash the jalapeño peppers thoroughly and dry them completely to help the oil and seasoning stick better and to avoid flare-ups on the grill.
- Season the Peppers: In a mixing bowl, combine olive oil, garlic powder, sea salt, and cumin powder. Add the peppers and toss them well until evenly coated with the oil and spice mixture.
- Skewer the Peppers: Thread the coated jalapeños onto metal or bamboo skewers, preparing them for easy handling and even grilling.
- Grill the Peppers: Place the skewers on the preheated grill. Cook the peppers for 3 to 4 minutes until distinct grill lines form, then flip them over and grill for another 3 to 4 minutes to cook through and develop a smoky flavor.
- Serve: Remove the jalapeños from the grill. Optionally, squeeze fresh lime juice over them to enhance the flavor, and serve immediately as a spicy, smoky appetizer or side.
Notes
- Be careful when handling jalapeños; wearing gloves can help avoid irritation.
- You can adjust the seasoning to taste by adding more cumin or garlic powder if desired.
- For a milder version, remove the seeds and membranes inside the jalapeños before grilling.
- Bamboo skewers should be soaked in water for at least 30 minutes prior to grilling to prevent burning.
- Serve with a cooling dip like sour cream or yogurt to balance the heat if desired.
