Image of Jalapeno Pepper

Scientific Binomial Name: Capsicum spp

SELECTION INFORMATION
Usage

Use sparingly in Mexican dishes, guacamole, and salad dressings. Warning: Jalapenos are very hot!

Selection

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

Avoid product that is soft, bruised, has wrinkled skin or spots of mold.

Storage

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.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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

    Calories :298Calories from Fat :
    Total Fat16.74
    Cholesterol41%
    Sodium 851%
    Total Carbohydrate29.45%
    Dietary Fiber0%
    Sugars 0%
    Protein 8.24%
    Vitamin A1991%
    Vitamin C0.5%
    Calcium 304 %
    Iron 1.2%

  • Tips & Trivia
  • 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.

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