Green Jalapeño Pepper

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Green Jalapeño Pepper

Capsicum annuum
Origin: Mexico
Net volumes and weights: 50ml / 40g / 1.41 oz

Intensity on the Scoville scale: 5 (so-called "hot" pepper).

What is Jalapeño Pepper?

The Jalape ñ o pepper is native to southern Mexico, it is found in all cuisines, eaten fresh or dried. It can also be consumed smoked, we then speak of Chipotle pepper.

Among the hundred varieties of pepper, the jalapeño is surely the most widespread.

The Jalapeño pepper is a fragrant, fruity pepper, with acidity and characteristic smoky notes, with a real, but rather moderate spiciness, around 8,000 Scoville units, equivalent to a tabasco sauce. The fruits measure between 5 and 9 cm, and are harvested either immature in the case of the green pepper, or fully ripe in the case of the red pepper.

It is a great classic which owes its name to the city of Xalapa, in the State of Veracruz in Mexico, a region discovered by the famous Spanish navigator Hernan Cortès in 1519, who would have brought it back with him.

It is the most consumed pepper in the United States and one of the most used in Mexican and Tex-Mex cuisine. It is also found in South America, although other varieties such as the aji amarillo pepper are preferred. It is one of the easiest peppers to grow, having very few known predators, few diseases, can be grown indoors or outdoors, which has surely contributed to its success.

What are the differences between green and red jalapeño peppers?

difference in taste

Green Jalapeño peppers have fresh, vegetal flavors reminiscent of green peppers. The red Jalapeño pepper has the full flavor that we described above: fruity, with an acidity as well as smoky notes.

Difference in spiciness

The ripening process allows the pepper to develop capsaicin, the substance that gives the pepper the heat, so the green pepper will be milder than the red pepper.

Usage tips

With its moderate heat and mild flavor, the Jalape ñ o pepper will be very easy to use, whether green or red.

Use it to flavor and spice up all types of meat, red or white, grilled or barbecued. Rather at the end of cooking. It is ideal in vegetable dishes. You can macerate it in your sauces, marinades, soups, broths, stews and will flavor your oils and dressings.

It is a pepper that goes very well with Mediterranean cuisine in general, based on olive oil and tomatoes, but particularly in Spanish cuisine, in combination with dried tomatoes, preparation of olives, fresh cheeses, tapas, chorizo, paella, sobrasada, lomo, etc.

Indispensable to Mexican and Tex-Mex cuisine. In Mexico, fresh jalapeños are grilled in oil and then covered with melted cheese, this is called chiles toreados. Another traditional recipe, jalapeños are topped with cheese, breaded or wrapped in bacon, and then baked in the oven, these are huevos de armadillo.


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