Ingredients:

  • 12 medium jalapeños (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Wash and thoroughly dry the jalapeños. Use a toothpick or small knife to poke one tiny hole in the side of each whole pepper to prevent them from bursting.
  2. In a large bowl, toss the jalapeños with the olive oil, salt, and black pepper until every pepper has a thin, glistening coat of oil.
  3. Preheat your air fryer to 390°F (200°C). Arrange the peppers in a single layer in the basket, ensuring air can circulate freely.
  4. Air fry for 8–10 minutes, shaking the basket halfway through, until the skins are mahogany-colored and slightly collapsed.
  5. Immediately transfer the hot peppers into a bowl and cover with a lid or place them in a sealed zip-top bag. Let them sit for 5 minutes to steam, which loosens the charred skin for easy peeling.