While the flavor of jalapenos works well in many recipes, the spice can be overwhelming, and you can tone down the spiciness by roasting them.

The spiciness in jalapenos comes from a compound called capsaicin, which is responsible for the characteristic taste and burning effect of chili peppers.

In jalapenos, the capsaicin is concentrated more around the seeds and ribs of the pepper, and the flesh closer to the seeds is spicier than the flesh farther away.

When you roast jalapenos, the heat breaks down the capsaicin, making the final product milder. For even more spice reduction, roast your jalapenos and remove the seeds.

To roast, spear the jalapenos with a skewer or spread them on a baking sheet and cook each side from 1 to 10 minutes until the skin is charred and blistered but not burnt.

If you need to remove the skin, you will need to steam the jalapenos by placing them in a ziploc bag or covered bowl for 10 to 15 minutes after roasting.