JalapeƱo peppers bring a bright, spicy kick to your dishes. I will share their origins, how their ripening process affects their heat, and various ways to use and preserve them. Plus, I'm adding my tasty recipe for pickled jalapeƱos in the recipe card at the end!
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š„ In a Nutshell
- Learn about the origins of jalapeƱos, their ripening process, and how it affects their spiciness. Discover what makes red jalapeƱos hotter than green ones and their placement on the Scoville scale.
- Get practical tips on using jalapeƱos in various ways, from raw slices in salads to grilled or pickled versions that add flavor to many dishes.
- I will share methods to store and preserve jalapeƱos, ensuring they retain their flavor and heat, and the best practices for refrigerating, freezing, drying, and canning them for long-term use.
- Follow the simple recipe at the end of the post to make your own tangy and spicy pickled jalapeƱos at home. Perfect for adding a zing to nachos, tacos, and more!
š¶ļø What Are JalapeƱo Peppers?
JalapeƱo (pronounced ha-la-PEH-nyo) peppers are a well-known type of chili pepper originating from the state of Veracruz in Mexico. These medium-sized peppers, usually around 2-3 inches long, can be green when unripe and turn red upon ripening.
The ripening process affects their heat level. Bright red jalapeƱos tend to be hotter than green ones because they've had more time to mature and develop capsaicin, the compound responsible for their spiciness. JalapeƱos rank between 2,500 to 8,000 on the Scoville scale, placing them in the moderate heat category among chili peppers.
Their ripening process is similar to the one of bell peppers, or everyday pepper, as some call them. Every red bell pepper starts off as a green bell pepper, which has 0 scoville heat units.
The hottest part of the jalapeƱo is the white membrane inside, which contains most of the capsaicin. The seeds also add some heat but to a lesser degree.
Beyond their heat, jalapeƱos have a crisp, bright flavor with a slight sweetness, especially when red. They're highly versatile and can be used fresh, roasted, or pickled in various dishes like salsas, tacos, and nachos.
Additionally, jalapeƱos can be dried and smoked to produce chipotles, which impart a rich, smoky flavor to dishes and are a staple in many Mexican recipes. Did you know they come from the same plant and are simply cooked differently?
Nutritionally, jalapeƱos are rich in vitamins A and C. According to Healthline, the capsaicin in these peppers can help boost metabolism and reduce appetite, aiding in weight loss. Studies indicate that capsaicinoids may increase metabolism by 4-5% per day, potentially making weight loss more manageable.
āļø JalapeƱo vs. Serrano Peppers
JalapeƱos are popular and versatile, but how do they compare with serrano peppers? Serranos are smaller but pack more heat, ranging from 10,000 to 23,000 on the Scoville scale.
When swapping these peppers in recipes, remember that serranos are spicier, so use them sparingly if substituting for jalapeƱos. They also have a thinner skin compared to jalapeƱos, making them excellent for salsas and sauces.
For milder heat, consider using Fresno peppers. If you want to avoid heat entirely, bell peppers are a good option.
Interestingly, while both peppers can be used fresh or cooked, serranos tend to retain their heat better when cooked compared to jalapeƱos.
š©š»āš³ How to Use
Discover various ways to incorporate jalapeƱos into your cooking. From fresh slices to tangy pickles, here are some practical tips to spice up your dishes.
- Raw: Sliced jalapeƱos can give a fresh kick to your salads, salsas, and sandwiches. Imagine adding them to a garden salad or topping off a turkey sandwich for a spicy twist. Add just the right amount for the perfect kick!
- Grilled: Grilling brings out the smoky flavor of jalapeƱos. Slice them in half, remove the seeds, and grill with a bit of olive oil. They make a great side dish or burger topping. If you enjoy grilling peppers, try this recipe for blistered shishito peppers.
- Stuffed: JalapeƱo poppers are always a hit. Fill them with cheese or meat, then bake or fry. The bacon-wrapped version is especially popular at gatherings, as its saltiness works wonders with the cream cheese!
- Pickled: Pickling gives jalapeƱos a tangy taste that complements nachos, tacos, and hot dogs. You can easily pickle them at home or buy them pre-made from the store. Interested in making your own? Explore a detailed recipe on how to pickle jalapeƱos at the end of this post. I love adding a few roughly chopped in my tuna mayo!
- Hot Sauce and Salsas: Blending jalapeƱos into hot sauce or salsa adds a flavorful heat. It's perfect for dipping chips or adding to your favorite dishes.
- Candied JalapeƱos: Known as cowboy candy, these sweet and spicy treats are perfect on burgers or as a snack.
- JalapeƱo Rice: Finely chop the jalapeƱos and mix them into rice to elevate this simple side dish. It pairs wonderfully with grilled chicken or fish.
šŗ Storing and Preserving JalapeƱo Peppers
Ensure your jalapeƱos stay fresh and flavorful with these practical storage and preservation tips.
- Fresh JalapeƱos: Keep fresh jalapeƱos in the fridge. Place them in a plastic or paper bag in the crisper drawer. They'll stay fresh for about 1-2 weeks. Always check for any signs of spoilage before using them.
- Freezing: To freeze jalapeƱos, wash and dry them thoroughly. You can freeze them whole or sliced. Place them on a baking sheet to freeze individually before transferring to a freezer bag. Frozen jalapeƱos can last up to 6 months. When you need them, simply thaw and use in cooked dishes.
- Drying: Drying jalapeƱos is another good method. Use a food dehydrator or an oven set to a low temperature. Once dried, store them in an airtight container in a cool, dark place. Dried jalapeƱos can last up to a year. Rehydrate them by soaking in warm water before using.
- Canning: Canning is perfect if you want to preserve jalapeƱos for longer periods. Pickle them before canning for added flavor. Follow safe canning practices to ensure they last up to a year. Always store canned jalapeƱos in a cool, dark place.
- Maintaining Flavor and Heat: Keep jalapeƱos away from moisture and light to preserve their flavor and heat. For frozen jalapeƱos, avoid repeated thawing and refreezing; once defrosted, they must be used and can't be put in the freezer again. With dried jalapeƱos, use airtight containers to prevent them from becoming stale.
šāāļø People Also Ask [FAQs]
Can I eat jalapeƱos if they turn red?
Yes, you can eat red jalapeƱos. They are fully ripe and tend to be sweeter and hotter than green jalapeƱos. Red jalapeƱos are great for adding a bit more sweetness and heat to your dishes. You can use them in the same way as green jalapeƱos-raw, grilled, pickled, or in sauces.
How do I know if a jalapeƱo has gone bad?
A jalapeƱo has gone bad if it feels soft or mushy, has wrinkles, or shows signs of mold. Fresh jalapeƱos should be firm, smooth, and shiny. If you notice any off smells or discoloration, it's best to discard them. Always store jalapeƱos in the fridge to prolong their freshness.
How to Tell if a Jalapeno is Spicy?
According to PepperScale, while there's no scientific proof, many believe that peppers with stretch marks (corking) are spicier. These marks often appear on mature peppers, which typically have higher capsaicin levels. Fully ripe red peppers, in particular, are likely to be hotter than younger green ones.
How to get rid of Jalapeno hands?
To get rid of jalapeƱo hands, wash your hands thoroughly with soap and warm water. Then, rub them with olive oil or vinegar to neutralize the capsaicin. Finally, wash again with soap and water. Avoid touching your face or eyes during this process. Wearing gloves while handling jalapeƱos can prevent this issue altogether.
š½ļø Recipe
Perfectly Tangy Pickled JalapeƱos for Any Dish
Ingredients
- 25 jalapeƱo peppers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- Ā¼ teaspoon celery seeds
- 1 clove garlic peeled and smashed
Instructions
- Slice the jalapeƱos into thin rings. If you prefer less heat, remove the seeds and membranes. I recommend wearing gloves when handling the peppers.
- In a pot, combine the vinegar, water, sugar, kosher salt, and celery seed. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely. Watch the pot closely; the brine can boil over quickly.
- Add the smashed garlic clove to the brine. Let it simmer for about 1 minute to infuse the flavor.
- Carefully pack the sliced jalapeƱos into sterilized jars. Use a spoon to press them down gently.
- Sterilizing the jars ensures the pickles stay fresh longer. Simply boil the jars and lids in water for 10 minutes and let them dry completely.
- Allow the brine to cool slightly (but still warm) to prevent shocking or cracking the jars. Pour the warm brine over the jalapeƱos, ensuring they are fully submerged. Leave about Ā½ inch of headspace at the top. Use a ladle and pour slowly to control the flow and temperature.
- Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars but do not tighten them all the way. Allow the jars to cool to room temperature before fully sealing them to avoid steam buildup inside.
- Let the jars cool to room temperature before storing them in the refrigerator. For best flavor, let the jalapeƱos sit in the fridge for at least 24 hours before using.
Notes
- Ensure the brine is sufficiently hot when poured over the jalapeƱos to maintain their crunch.
- Pickled jalapeƱos will keep good in the refrigerator for up to 2 months. Always use a clean utensil to remove them from the jar to avoid contamination.
- If you notice any mold or off smells, discard the entire jar.
- Feel free to add spices like oregano or cumin to the brine for extra flavor. Adjust the sugar and salt to taste if you prefer a sweeter or saltier pickle.
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