Your Daily Facts about Jalapenos
Good old jalapenos! Great hot pepper! This year, so far we have put up about 8 pints of jalapeno slices from our garden. And still have more to pick! So enjoy this favorite pepper of Mexican cuisine.
Common Name: Jalapeno
Species: Capsicum annuum
Size: 2 to 3 inches long, 1 inch wide
Shape: Conical, cylindrical, pendant, taper to a rounded end
Color: Green or red
Scoville Heat Units: 2,500 to 10,000
Otherwise Known As: Acorchado, bola, candelaria, gorda, jarocho, morita
Grown In: Veracruz, Oaxaca, and Chihuahua, Mexico; Texas, New Mexico and elsewhere.
Commonly Used In: Anything! Most commonly in salsas and snack foods.
The Jalapeno was the first pepper to be taken into space. Dried and smoked jalapenos are chipotles, generally known in a class of their own. The Jalapeno pepper was named after the town of Jalapa in Mexico, but it is no longer commercially grown there.
Native to the Americas, peppers and chilies are not related in any manner to black pepper. Along with corn, beans and squash, peppers were among the first plants cultivated in the agriculturally revolutionized Americas.
The difference between the hot chili peppers and the sweet pepper varieties is that chilies contain the fiery capsaicin, and are therefore used primarily as a spice. Sweet peppers lack capsaicin -and therefore heat – and so are used primarily as a vegetable. The hotness of a pepper is determined by the amount of capsaicin it contains in its skins, seeds and interior ribs. When the seeds and skins are removed, peppers are less spicy. Generally, any fresh green hot pepper is one-third as hot as a red-ripe pepper of the same variety, and the dried form is two to ten times hotter than the fresh red-ripe pepper.
Today there are over 50 hot pepper varieties, jalapenos being one of the most popular. Jalapenos originated in Mexico and were named for the town of Xalapa in the state of Veracruz. Blunt-tipped, smooth-skinned, and slightly tapered, they have unusually dense, rich flesh for their petite size (2 1/2 to 3 1/2 inches long). Usually picked when still deep green, this pepper turns red as it matures on the vine. Its powerful bite has assured its place on nachos and other bland, melted cheese dishes. A small amount in corn breads, soufflés, sauces and pasta dough makes a snappy difference. Roasting intensifies their flavor but reduces their heat. Smoke-dried jalapenos are known as chipotles.
Peppers, both sweet and hot, are very nutritious. They contain more vitamin C than a whole orange. Anyone who’s eaten hot peppers knows that they also clear nasal passages and lung congestion, and cleanse through perspiration!
Special note: The capsaicin in hot peppers can easily get on hands and fingers during cleaning and preparation. If you then rub your eyes, nose or mouth, the oils will be transferred to these areas with a distinctly painful burning. Wear plastic gloves while cutting hot peppers to prevent the oil from getting on your hands. Wash hands after preparation is finished. Do not rub your eyes!
Jalapenos peppers will continue to ripen after being picked. Store at room temperature if you want them to ripen. The ripening process will be slowed by refrigeration. Placed in plastic bags in the refrigerator jalapenos should keep for at least a week. To freeze, simply wash, slice open and remove seeds. Cut into strips, dice or chop and place in a freezer container. Once thawed, the peppers will be soft, but well-suited for use in cooked dishes.
