This Sauteed Jalapeno Pepper is a simple dish packed with loads of flavor. This foolproof recipe takes just under 10 minutes: chop and sauté over high heat. You can use it immediately or store it for later.
Every bite of this pan-fried jalapeno is high on flavors, with a smack of heat that bursts in your mouth.
I used this method to preserve my homegrown jalapeños by harvesting, sautéing, and storing them in the refrigerator. They become a quick go-to condiment(like this roasted jalapeno) when I don't have fresh stock at home.
One of the easiest ways to preserve my homegrown jalapeños.
It's excellent as a side dish, tossed in a salad, spread over pizza, or layered on a sandwich.
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Why You'll Love This Recipe?
⭐️Quick prepping and easy cooking.
⭐️It is an easy method to preserve the jalapenos and is handy!
⭐️Boost the flavors of any meal instantly.
Ingredients
- Jalapeno: If you prefer the sautéed jalapeños hot and spicy, slice them jalapeños along with the seeds. On the other hand, if you want a side dish with subtle heat, remove the seeds and the rib.
- Olive oil: Olive oil is my choice; however, any neutral-flavored oil(like canola or vegetable oil) that does not contradict the natural flavors of the jalapeno works ideal for this pan-seared jalapeno.
- Dried oregano: Dried oregano or any other herb you have in handy works. If given a choice, thyme or parsley compliments the authentic flavors of jalapeno.
- Black pepper: The jalapeno is already hot, but do we need black pepper, too? Half a teaspoon of freshly crushed black pepper gives a rich and palatable kick.
How To Make Sauteed Jalapeno?
- Mix jalapeño strips with ½ teaspoon olive oil, salt, oregano, and black pepper until coated.
- Sauté jalapeños until edges brown. Adjust seeds based on heat preference.
How To Use?
- As a side dish, this pan-fried jalapeno is perfect for grilled meats like shrimp, steak, fish, or chicken.
- As a condiment: Toss into any soup, chili, burrito, or taco.
- Burger or sandwich: Layer jalapeno slices over the patty, pizza, or in the sandwich.
♨️How To Adjust The Heat
Jalapeño’s heat is concentrated on the center rib(the white membrane) and over the seeds. You may control the heat with the seeds' quantity, rib, and cooking method.
Capsaicin is the heat-causing agent in jalapeno; when cooked at low heat, it melts evenly and coats the jalapeno, making this sauteed jalapeno feel hotter.
On the other hand, high temperature and cooking for a longer time make it mellow down and provide a subtle heat.
Storage & Leftovers
The leftover sautéed jalapeños should be stored in an airtight container in the refrigerator for about five days or in the freezer for about three months.
You can reheat them on the stovetop by adding a dash of oil.
Or use the microwave in 30-second increments, placing a damp kitchen towel over the dish to avoid splattering. Stir in between to ensure even heating.
FAQ
It depends on several factors, like the jalapeño(jalapenos from the same plant vary in their heat) type, cooking temperature, and time. Cooking at low heat can make them feel hotter, while high heat or longer cooking time tends to mellow their spiciness.
Yes absolutely. The wholesome flavors of the jalapeño, olive oil, and dried oregano make this dish incredibly tasty. The crisp and crunchy texture of the jalapeño makes this a versatile side dish.
Yes, absolutely. For extra flavor, add sliced onions, bell peppers, or garlic. Check this oven-roasted peppers and onions recipe for details.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Sauteed Jalapeno
Ingredients
- 11/2 teaspoon olive oil divided
- 6 jalapeno
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a mixing bowl, add jalapeno strips, half a teaspoon of olive oil, salt, oregano, and crushed black pepper.
- Gently mix until all the ingredients coat the jalapeno strips well.
- Now place a pan over medium heat and add one teaspoon of olive oil, and add the jalapeno mixture.
- And continue to saute in the same heat until the edges of the jalapeno turns brown.
- Carefully remove the seeds and the white membrane. Or add them according to your heat preference.
Notes
- Adjust the heat by controlling the seeds and rib, cooking at high heat for a milder flavor or low heat for spicier jalapeños.
- Store leftovers in the fridge for five days or freeze for three months.
- Reheat on the stovetop with oil or in the microwave, covered, to prevent splattering.
dana says
What a great way to enjoy jalapeno! I've always done fresh or pickled, but this is so good. Really lets you enjoy the flavor, which I love.
Patricia says
These are fab! I took your suggestion and added them to pizza - Wow! Great flavor! I think I might try these on an Italian-style sandwich, too!