Jalapeno Pepper Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Capsicum spp
Use sparingly in Mexican dishes, guacamole, and salad dressings. Warning: Jalapenos are very hot!
Good-quality Jalapeno peppers should be firm, smooth-skinned and have solid green coloring. Dry, brown-ish lines are not a blemish. They are signs of a mature pepper and indicate hotness and flavor.
Avoid product that is soft, bruised, has wrinkled skin or spots of mold.
Always store peppers in your refrigerator and wash just prior to use.
Store peppers in a paper bag for a week or more in the refrigerator or enclose in freezer bags after roasting and freeze for up to a year.
In general, vegetables will not ripen further after harvest.
Jalapenos are low in Saturated Fat, and 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 an
Amount per serving
If you don't like overly-hot foods but want to add jalapenos to a recipe for flavor, removing the veins and seeds which will take away some of the heat.
The jalapeno gets its name from Xalapa, a town in Veracruz Mexico, where its been grown for centuries.
A chipotle, a staple of Tex-Mex and Mexican-American cuisine, is just ripe jalapeno which has turned red and been smoked.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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