Jalapeno pepper pods have a slightly curved, conical shape and come to a blunt end at their tip. A petite pepper on average they measure two to three inches in length and one inch in width. Their smooth, bright to dark green skin will ripen to a vivid red when the peppers are fully mature. More mature peppers will also exhibit characteristic cracks near their stem end. This streaking is also known as "corking" and is a pepper characteristic sought after in Mexico but not so much in the United States. The crisp and juicy flesh of the Jalapeno pepper offers a vegetal flavor and a spicy bite with heat increasing as the pepper peaks in maturity. It's Scoville rating ranges between 2,000 and 10,000 units.
Fresh Green Jalapeno chilies are available year-round.
The Green Jalapeno is the immature version of a Jalapeno pepper. A member of the botanical group Capsicum annuum L. Jalapeno is one of the most well-known chile peppers in the world and the most commonly available variety of Jalapeno pepper. One of the most popular peppers for processing the Jalapeno pepper is commonly pickled and marketed as a topping for nachos, hot dogs and hamburgers in ballparks, stadiums, movie theaters and arenas. They are also a common pepper for use in production of commercial salsas and hot sauces.
The versatile Green Jalapeno chile pepper can be served fresh, cooked or pickled. Green Jalapenos can be used fresh in salsas, sauces and guacamole. When cooked their spice will complement stews, stir-fries, breads, chili and soups. A common commercial pickling pepper (en escabeche) they are commonly sliced into rings or diced and pickled. Pickled Jalapeno peppers are a popular condiment for nachos, hot dogs, pizza and sandwiches. The Green Jalapeno pepper is a classic ingredient in both Tex-Mex and Mexican cuisine. It can also be cooked down and preserved to make Jalapeno jelly. Their thicker flesh makes them ideal for stuffing and cooking such as with the well-known appetizer, Jalapeno poppers. Its flavor and spice pairs well with vinegar, tomatoes, garlic, cilantro, beans, corn, cheese, cream based sauces, pork and ground beef as well as in tequila and mescal based cocktails. To store keep refrigerated and away from moisture, using within two weeks.
