Jalapeño Pepper
Summary:
Jalapeño peppers are one of the most popular chili peppers, known for their moderate heat and versatility in a variety of cuisines. They are typically green when harvested but can turn red as they ripen.
Region of Origin:
Native to Mexico, jalapeños are grown in many parts of the world, especially in warm climates.
Spice Level:
2,500 – 8,000 SHU
Flavor Profile:
Jalapeños have a bright, grassy flavor with a noticeable but moderate heat.
Common Cultivars:
- Early Jalapeño
- Tam Jalapeño
- Mucho Nacho
Culinary Uses:
Used in salsas, nachos, and poppers, as well as pickled for garnishing. They can be roasted, stuffed, or used to add heat to soups and stews.
Health Benefits:
High in vitamin C and capsaicin, which supports immune function and may boost metabolism.
Growing Conditions:
Prefer warm temperatures between 70°F and 85°F, with well-drained soil and full sun.
Preservation and Storage Tips:
Store in the refrigerator for up to two weeks. Jalapeños can be pickled, dried, or frozen to preserve their flavor.
Substitutes:
Use serrano peppers for more heat or Anaheim peppers for less.
Popular Dishes or Recipes:
- Jalapeño Poppers
- Pico de Gallo
- Pickled Jalapeños
Historical and Cultural Significance:
Widely used in Mexican cuisine and popularized in the U.S. as a go-to pepper for spicy food lovers.
Pairings:
Pair well with tomatoes, onions, garlic, cheese, and lime.
Warnings or Precautions:
Use gloves when handling large quantities to avoid skin irritation.
Scoville Rating Comparisons:
Milder than serrano and cayenne peppers, but hotter than Anaheim peppers.