jalapeno pepper
Description
Jalapeno pepper is a medium- to large-sized chili pepper which is prized for its warm, burning sensation when eaten. Ripe, the jalapeño can be 2-3½ inches (5-9 cm) long and is commonly sold when still green. In comparison with other chili peppers, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, which is caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. - deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeños. They also have a distinct acidic taste.
Sliced jalapeno peppers
While pickling is certainly a viable way to treat jalapeno peppers, consider slicing them in halves for green or pasta salads. You can use either pickled or fresh peppers for this purpose. They're also excellent added to three bean salads, on top of pizza, or in sweet and sour dishes.
Chipotle
A chipotle is a ripe jalapeño that has been smoked.
Sliced jalapeno pepper
Slice using a sharp knife by cutting vertically across the cutting board. Slice them thinly or thickly as the recipe requirement.
Shredded jalapeno
Pass the pepper through a shredder and separate the thin slices into shreds with fingers. Alternatively, you may buy packaged shredded jalapeno.
Ground jalapeno:
This hot pungent powder can be found in your grocer's spice aisle. It's commonly added to barbecue sauce, dips, stews, eggs, roasts and "deviled" dishes where "heat" is desired.
Crushed jalapeno:
These dehydrated crushed flakes are a popular add-on seasoning for pizza, soups, salad dressings and curry dishes.
Chopped jalapeno pepper
They can also be diced or chopped into small cubes, as part of a fresh salsa. The chopped jalapeno pepper form an interesting contrast to tomatillos, which are about the same size and are used in most salsa recipes.
When selecting jalapeno peppers at the market, try to look for firm ones with smooth skins and no blemishes. Good-quality Jalapeno peppers should have solid green coloring. Dry lines are not a blemish. They are signs of a mature pepper and indicate hotness. It's a good idea to taste your peppers to see is you've purchased medium or mild ones. If the pepper tastes too hot for the dish you plan, removing the seeds normally reduces the heat. Avoid product that is soft, bruised, has wrinkled skin or spots of mold.
Culinary uses· A popular trend with jalapeno peppers is to make deep-fried poppers. These are normally peppers that have been filled with cheese, coated and fried and you can simply pop them in the mouth. Filling the cherry pepper is easily accomplished if you remove the stem. Alternately, you can stuff or fill them by slicing them in half
· If you'd like to reduce the fat content of your pepper dishes, instead of deep-frying, consider halving jalapeno peppers and filling them with a little cheese and bread crumbs, and then baking them. These bright little gems inspire a host of stuffed or filled recipes, and are the perfect size for an appetizer
· Jalapeno pepper are commonly used for making pimento cheese, potato salad, snack food and sandwich filling
· Use sparingly in Mexican dishes, guacamole, and salad dressings as Jalapenos are very hot
How to storeStore fresh peppers unwashed in the refrigerator for up to three weeks. Wrap them in paper towel or place in a paper bag. Avoid storing them in plastic as trapped moisture will hasten spoilage. Check your peppers often and discard any that develop soft or dark spots.
Health Benefits· Jalapenos are low in Saturated Fat, and is also very low in Sodium and Cholesterol.
· They're also a great source of Iron, Magnesium, Niacin, Phosphorus and Riboflavin and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate.
Glycemic indexLow( less than 55)