To me, roasting chiles mellows the heat and gives them a sweeter, smoky flavor. For maximum heat, I'd live them raw, and add the seeds and veins as well. That's where the heat really lies. I agree with @maryvelasques, serranos, at least around these parts, give a more consistent heat these days than jalapenos.
Since it seems like you can't go wrong with any chili, it would be fun to experiment. If you used jalapeños this time, use serranos next time, then habaneros, etc. Roasted sometimes, then raw other times. If you want to breathe fire you can even try ghost pepper.
roasted jalapenos will impart a smoky, earthy flavor. remove seeds from some to moderate your heat level. i recommend mixing the jalapenos with aromatics to receive a balance taste from your marinade. habaneros add a vibrant, fruity punch to your marinade.
Fresh and roasted jalapeños will add slightly different flavors, but both will give you a nice green chile flavor and a good amount of heat. I find the heat of Serrano chiles more consistent than jalapeños, but you can use either.
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