Jalapeños

Description/Taste

Green Jalapeño chile peppers are curved to straight pods, averaging 5 to 15 centimeters in length and 2 to 5 centimeters in diameter, and have a conical shape tapering to a rounded point on the non-stem end. The skin is smooth, taut, and glossy, ripening from dark green to red when mature. Underneath the surface, the thick flesh is crisp, green, and aqueous, encasing a central cavity filled with round and flat, cream-colored seeds. Green Jalapeño chile peppers have a bright, vegetal, and grassy flavor mixed with a mild to moderate level of spice.

Current Facts

Green Jalapeño chile peppers, botanically classified as Capsicum annuum, are the immature pods of one of the most popular peppers in the world and belongs to the Solanaceae or nightshade family. Named after its city of origin Xalapa, also spelled Jalapa, in Mexico, Green Jalapeño chile peppers are a moderately hot variety ranging 2,500-8,000 SHU on the Scoville scale and are utilized globally in fusion cuisines for their grassy flavor. In the United States and Mexico, Green Jalapeño chile peppers are one of the most common varieties found fresh in commercial markets and are favored in salsa, hot sauces, and are pickled for use as a condiment.

Nutritional Value

Green Jalapeño chile peppers are an excellent source of vitamin C and contain copper, magnesium, vitamins A, E, and K, folate, manganese, fiber, potassium, and iron. The peppers also contain capsaicin, which is the chemical compound that triggers the brain to feel heat or spice. Capsaicin has been shown to have anti-inflammatory properties and can help aid in digestion.

Applications

Green Jalapeño chile peppers are best suited for both raw and cooked applications such as roasting, baking, grilling, simmering, and stir-frying. The green peppers are considered to be one of the most versatile culinary varieties and can be chopped into salsas, blended into hot sauces and marinades, diced into dips and guacamole, or cooked into jelly. The peppers can also be sliced into stews, soups, and chilis, baked into muffins and bread, chopped for ceviche, sprinkled over pizzas or used as a topping over nachos and tacos. In addition to cooked applications, Green Jalapeño chile peppers are a common pickling pepper and can be used as a condiment on hot dogs and sandwiches. Their thicker flesh also makes them ideal for stuffing with vinegar, tomatoes, garlic, cilantro, beans, corn, cheese, cream-based sauces, pork, and ground beef. Green Jalapeño chile peppers pair well with fruits such as kiwi, pineapple, mango, and watermelon, cheeses such as feta, cheddar, and cream cheese, meats such as bacon, pork, beef, and poultry, shrimp, tomatoes, cucumbers, broccoli, carrots, radish, corn, avocado, potatoes, cilantro, and arugula. Fresh peppers will keep up to one week when stored whole and unwashed in a paper bag in the refrigerator. The peppers can also be frozen for up to three months.

Seasons/Availability

Green Jalapeño chile peppers are available year-round.