Hi,
This Savory Saturday, I’m turning up the heat, just a little, with charred jalapeños. These bold green or red (if you can find them) peppers bring more than spice. Once charred, they take on a smoky, earthy flavor that adds serious depth to plant-based dishes.
Whether you like them mildly tamed or full-on fiery, jalapeños are incredibly versatile and a little goes a long way.
Why Charred Jalapeños Are Worth the Heat:
- Smoky, deep flavor when roasted or blackened
- Rich in vitamin C and capsaicin, known for metabolism and circulation support
- Great for digestion when used in moderation
- Add heat without heaviness, no oil or fat needed to bring the flavor
Quick Ways to Use Charred Jalapeños:
- Dice and mix into guacamole or avocado mash
- Blend into homemade salsa with tomatoes, lime and garlic
- Mince and stir into lentil or black bean chili for a spicy kick
- Add to grain bowls or wraps with roasted veggies
- Slice and top baked sweet potatoes or oil-free nachos
How to Char:
Simply place whole jalapeños directly over a gas flame, grill, under the broiler or on a dry skillet. Turn until blistered and blackened on all sides, then let cool and peel the skin (optional). Remove seeds for a milder bite.
Charred jalapeños aren’t just about the spice, they’re about the depth and dimension they bring to even the simplest dishes. Let them bring a little boldness to your weekend cooking!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
