This is a very simple recipe but you can use this as a condiment with grilled meat, chicken or fish, on a baked potato, some nachos, the possibilities are endless.
1-2 T Olive Oil
1/4 tsp. Cappy’s Dry Rub (or your favorite salt free seasoning)
Freshly ground pink or sea salt and pepper (a few twists)
1/4 tsp. apple cider vinegar (optional)
Capsaicin is what gives chilis the heat and is concentrated around the seeds and in the ribs. If you want more heat, don’t remove the seeds. If you prefer no seeds, you can cut the top off the jalapeño and run a sharp knife around the inside until most of the seeds have been removed.
Slice jalapeños in 1/4 inch slices. Heat olive oil over medium-low heat on a cast iron or other skillet. Lay the slices over the heated oil and season with dry seasoning. Cover with glass lid and monitor. Using a set of tongs, keep flipping the slices to ensure even browning on both sides. It will take about 10-15 minutes to get a nice roasted look and flavor.
If you like a little zing, add the vinegar at the end. That will also help them keep a little longer in the refrigerator, but they won’t last long anyway!!