Selection and Storage
Fresh green and ripe jalapeno peppers are readily available in US markets throughout the year. During the winter months, they are imported from Central American countries, especially from Mexico. Organic pods may be found in local farmers’ markets.
When purchasing, choose fresh, green, firm peppers that are uniform in size, featuring smooth, shiny skin and blunt ends. It is acceptable for jalapenos to have white markings on the shoulder ends. Avoid purchasing dry, wilted pods, as well as those with cracks, cuts, or surface bruising.
For storage at home, place the peppers in a vegetable compartment inside the refrigerator set at high relative humidity. They will keep well for up to a week. Pickled jalapenos can be stored for several months when kept in the fridge.
Preparation and Serving methods
To prepare jalapenos, begin by washing them in cold water and patting them dry with a soft absorbent towel. It is advisable to wear gloves when handling hot chili peppers. Remove the stems, then chop or slice them according to your preference. To reduce their heat, discard the seeds and central white placenta if desired. Grilling them under mild heat not only reduces their spiciness but also adds a smoky flavor.
Jalapenos have become popular in US households due to their versatility in various cuisines, such as Tex-Mex cuisine (Texas-Mexican cuisine). Raw green, grilled, smoked, or pickled jalapenos are used in a wide range of Latin American, Spanish, Caribbean, and Asian dishes.
Here are some serving tips:
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| Pizza with jalapeno peppers, baby corn, and black olives topping. |
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Jalapenos can be used as a substitute for bell peppers in the preparation of ratatouille, a traditional Occitanian recipe.
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Raw green jalapeno peppers can be added along with tomatoes and white onion to make fresh Pico de gallo.
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You can experiment with other fruits and vegetables to create salsa, guacamole, chutney, and salads.
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Split jalapenos halfway lengthwise, remove the seeds, and stuff them with sausage, cheese, etc., to prepare stuffed jalapenos, also known as jalapeno poppers.
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Mexican and Tex-Mex American cuisine prominently features smoke-dried jalapenos, known as chipotle.
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Add jalapeno rings as toppings on pizzas.
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Pickled jalapenos are commonly eaten with sandwiches, tortillas, burgers, and more.
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Jalapeno peppers are a staple ingredient in mouthwatering Tex-Mex cuisine, including nachos, chili con queso, fajitas, and more.
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They also contribute distinctive flavor and spiciness to vegetable stews, poultry, meat, and seafood dishes.
Safety Profile
Similar to other hot chili peppers, jalapenos also contain an active component called capsaicin, which imparts a strong spicy, pungent character. Even consuming a small amount may lead to severe irritation and a burning sensation in the mouth, tongue, and throat.
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When capsaicin in jalapeno peppers comes into contact with the mucosa of the oral cavity, throat, and stomach, it initially triggers inflammation and may soon cause a severe burning sensation, perceived as ‘hot,’ through free nerve endings embedded in the mucosa. Consuming cold yogurt dilutes the concentration of capsaicin, prevents its contact with the stomach walls, and may help alleviate the burning pain.
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Avoid touching your eyes with fingers contaminated with chili pepper. If accidental contact occurs, thoroughly rinse your eyes with cold water to reduce irritation.
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Similar to other chilies, jalapeno peppers may exacerbate existing gastritis, stomach ulcers, and gastro-esophageal reflux (GER) conditions.
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Extended consumption of old, spoiled chilies poses the risk of exposure to certain chemical compounds such as aflatoxin (fungal mold), which are known to cause stomach, liver, and colon cancers. (Medical disclaimer).
Also read ≻≻
≻≻ Poblano peppers nutrition facts.
≻≻ Bell pepper nutrition facts.
≻≻-Back to Spices from Jalapeno-peppers. Visit here for an impressive list of healthy spices with complete illustrations of their nutrition facts and health benefits.
≻≻-Back to Home page.
Further reading:
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USDA National Nutrient Database. (opens in new window)
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Agri Life Extension-Texas A&M System. (Opens in new window)
