Cookbook:Jalapeño
| Jalapeño | |
|---|---|
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| Category | Chiles |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Chili Pepper
A jalapeño or cuaresmeño[1] is a moderately hot variety of chili pepper.
Characteristics
[edit | edit source]Jalapeños are a medium-size chile, generally around 2–5 inches (5–13 cm) long and 1 inch (2.5 cm) across.[2][3][4] The shape is smoothly tapered and blunt.[3][5] Like many other chiles, they are green while immature before ripening to red.[3][2][6][7] The flavor of the green stage is somewhat vegetal, becoming a little sweeter when ripe and red.[6] The pepper is only moderately hot , ranging between 2,500 and 8,000 Scoville units.[4][6][7] Jalapeños may have tiny pale cracks across the skins, which are essentially stretch marks.[4] The flesh is thick and crunchy.[4]
When dried and smoked, jalapeños become chipotles.[3][5][7] Jalapeños may also be canned.[3][7]
Selection and storage
[edit | edit source]It is common to harvest jalapeños when immature and green.[1][6][7] Whether green or red, fresh jalapeños should be firm and glossy with no wrinkles.[2] They should be kept, unwashed and wrapped in paper towels, in the fridge for up to a few weeks.[2]
Use
[edit | edit source]Jalapeños are common in the cuisines of Mexico and the southwestern United States.[5][7] Their thickness and crunchy texture lend them to chunky preparations like salsa.[4] They can be stuffed, pickled, blackened and skinned, and incorporated into a wide variety of cooked and raw preparations.[2][3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Farrimond, Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ a b c d e University, Utah State. "Fruit and Vegetable Guide Series: Jalapeno". extension.usu.edu. Retrieved 2024-12-09.
- ↑ a b c d e f The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d e Geek, Pepper (2019-07-23). "Jalapeño Peppers - Everything About Them". Pepper Geek. Retrieved 2024-12-09.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d Hultquist, Mike (2019-06-25). "Jalapeno Peppers - All About Them". Chili Pepper Madness. Retrieved 2024-12-09.
- ↑ a b c d e f Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.