Blistered Jalapeño Peppers

by | Read time: 1 minute

Take a bite of your vegetarian taco. Salsa, beans, vegan cheese—the gang’s all there. You’re just missing one thing: a bit of spice. Raw jalapenos might pack too much of a spicy punch, and the pickled kind are too mild, mushy and vinegary. But blistered jalapenos, mellow, smoky and soft, are just right. Serve them whole as an appetizer, side or snack, or dice them and sprinkle them on tacos, salads and dips.

Blistered jalapeno peppers on white plate #blisteredpeppers #jalapenorecipes |


Jalapeño peppers, sliced lengthwise
1 – 2 Tbsp. olive oil
1 – 2 Tbsp. pepitas (pumpkin seeds)
Juice of one lime
1/2 tsp. cumin powder
Pinch of sea salt, optional


  1. In a small bowl, mix oil, lime, cumin and salt. Brush mixture over sliced peppers.
  2. In a cast iron pan or skillet, heat oil. Add marinated peppers and pepitas. Let blister on both sides.