Jalapeno Peppers

Scoville Heat Unit:

Jalapeño peppers typically range from 2,500 to 8,000 Scoville Heat Units (SHU), making them mild to moderate in heat compared to other peppers.

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Popular Varieties:

Early Jalapeño - The Early Jalapeno variety matures more quickly than other types, making it a favored choice for gardeners and farmers looking for a faster crop. These peppers tend to be smaller and have a milder heat level, which makes them perfect for those who prefer a gentler spice. Due to their milder flavor, Early Jalapeños are excellent in dishes where only a little heat is desired. They can be used in fresh salsas, on pizzas, or even in sandwiches to add a slight kick without overpowering other flavors.

Jumbo Jalapeño - As the name suggests, Jumbo Jalapeños are larger than the average jalapeño, which makes them ideal for stuffing and grilling. Despite their size, they maintain a moderate heat level that is characteristic of jalapeños. Their large size and sturdy structure make them perfect for recipes like jalapeño poppers, where the pepper is stuffed with cheeses and other fillings and then baked or grilled. Jumbo Jalapeños can also be diced for a hearty addition to chili or stews.

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In a Pinch Substitutions:

Serrano Peppers - Typically range from 10,000 to 23,000 on the SHU scale. They are smaller and thinner than jalapenos but pack more heat. They have a similar flavor profile, with a bright, crisp spiciness. Serrano peppers are excellent for salsas, marinades, and dishes where you desire a noticeable but not overwhelming heat. They can be used interchangeably with jalapeños when a spicier version of the dish is wanted.

Poblano Peppers - Range from 1,000 to 1,500 on the SHU scale. They are larger and milder than jalapeños, with a deep green color and a heart-shaped body. Their mild heat and full-bodied flavor make them particularly suitable for stuffing and roasting. Poblanos are best used in dishes where a milder heat is desired. They can also be diced into stews or casseroles where their mild flavor can complement without dominating other ingredients.

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Do It Yourself Preparation:

Washing - Start by rinsing the jalapeños under cold running water to remove any dirt and residues. This is an important step, especially if the jalapeños were purchased from a store and may have been handled or treated with pesticides.

Cutting and Deseeding - For mild heat, wear kitchen gloves to avoid any irritation from the capsaicin. Cut off the stem end of each jalapeño, then slice the pepper in half lengthwise. Using a small spoon or the tip of a knife, carefully scrape out the seeds and the white membranes. These contain most of the pepper’s capsaicin, which is the chemical responsible for heat, so removing them will significantly reduce the spiciness.

For full heat, skip deseeding and slice the jalapeños as desired. Keeping the seeds and membranes will maintain the pepper’s natural heat.

Stuffing - If you’re making stuffed jalapeños or jalapeño poppers, leave the peppers whole after washing. Make a slit along one side to create an opening, and use a spoon to carefully remove the seeds and membranes through this slit. You can then stuff them with your fillings of choice, such as cream cheese and spices, or a mix of cheeses and other ingredients.

Roasting and Grilling - Jalapenos can also be roasted or grilled to step-up their flavor. To roast, place whole or halved jalapeños on a baking sheet under a broiler or in an oven preheated to 400°F / 200°C until the skins blacken and blister, turning occasionally. This usually takes about 8 to 10 minutes. For grilling, place them on a hot grill and turn occasionally until charred and tender. Roasting or grilling adds a smoky flavor and also softens the peppers, making them a delicious addition to sauces and dips.

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Nutritional Highlights:

Vitamin C - Jalapeños are an excellent source of vitamin C, an essential nutrient that plays a key role in maintaining healthy skin, promoting wound healing, and boosting the immune system. Vitamin C is also an antioxidant, helping to protect the body's cells from damage caused by free radicals.

Vitamin A - These peppers provide vitamin A in the form of beta-carotene, which is known for its role in improving vision health, supporting immune function, and maintaining healthy skin. Vitamin A also has antioxidant properties that contribute to cell protection.

Capsaicin - Capsaicin is the active compound in jalapenos that gives them their characteristic heat. It's studied for its metabolic benefits, including the potential to increase fat burning and reduce appetite. Additionally, capsaicin has been linked to pain relief by reducing the intensity of pain signals sent to the brain.

Low in Calories - Jalapeño peppers are low in calories, making them a flavorful addition to any diet, especially for those looking to manage their weight without sacrificing taste.

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Longevity and Storage:

Refrigeration - Fresh jalapeños should be stored in the refrigerator to prolong their freshness. Place them in the crisper drawer, which offers a slightly humid environment ideal for keeping their crisp texture. Before storing, make sure that the jalapeños are dry and clean. Avoid washing them before refrigeration, as excess moisture can promote mold growth. Instead, wash them right before use. If the jalapeños start to develop soft spots or signs of spoilage, you can chop them up and freeze them in airtight bags or containers for up to 6 months. This method is great for preserving their spicy flavor for use in cooked dishes.

Dries Jalapeños - To dry jalapeños, you can either use a dehydrator or an oven set to a very low temperature. The key is to remove all moisture without cooking the peppers. Once fully dried, the jalapeños should be brittle to the touch. Store dried jalapeños in a cool, dark place in an airtight container. A pantry or a cupboard away from direct light or heat sources is ideal. Properly dried and stored, jalapeños can retain their potency and flavor for up to 1 year. Dried jalapeños can be ground into chili powder using a spice grinder. This powder should also be stored in an airtight container, shielded from light and heat to maintain its pungency and prevent caking.

Freezing Jalapeños - Fresh jalapenos can be frozen whole or sliced. To freeze, wash and dry them thoroughly, then slice and remove the stems, and the seeds, if you prefer less heat. Spread the jalapeños on a baking sheet to freeze individually before transferring them to a freezer safe bag or container. This prevents them from sticking together, making it easier to take out the exact amount needed for cooking later. Frozen jalapeños are best used in cooked dishes as freezing can alter their texture, making them less ideal for fresh uses like salads and sandwiches.

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