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Roasted Serrano and Jalapeno Peppers


  • 1/2 lb. Serrano peppers
  • 1/2 lb. jalapeno peppers
  • 2 Tbsp. olive oil
  • 2 Tbsp. tequila
  • 1/3 c. soy sauce
  • 1/3 c. chicken broth
  • 1/3 c. white wine
  • 1/2 tsp. garlic powder
  • salt and pepper to taste


  1. You want to have gloves on for this part. I used my jalapeno corer and hollowed out the inside of the jalapeno peppers. I scraped until all the membranes and seeds had been removed. I then usedĀ  a finger and rubbed the inside of each pepper with olive oil and then I rubbed the insides with a little tequila. This technique is suppose to remove theĀ capsicum on the inside of the peppers and this is where all the heat comes from. You can't really use the corer on the serranos so just cut them in half lengthwise and remove the seeds and membranes and use the olive oil and tequila on them the same as you id the jalapenos.
  2. Mix the chicken broth and soy sauce together and marinade the peppers in this mixture for about an hour. Then roast on grill top or grilling basked until blackened slightly. Enjoy!