All Things Jalapeño
Freshly picked selection:
Jalapeños are a dark green chili and range in heat from hot to very hot. The flesh tends to be more mild with the seeds packing most of the heat.
What to look for when purchasing:
They are available fresh and canned. When purchasing fresh be sure to get ones with firm, dark green skin and no blemishes.
How to store:
They can be stored at room temperate for a few days or refrigerated for up to 2 weeks.
How to prepare:
Jalapeños are typically sliced/diced and added to savory dishes. They can be eaten raw or cooked. The skin tends to have a milder heat, whereas the veins and seeds are hot. When preparing, you can remove the seeds if you do not want the heat. Be sure to wash your hands well with soapy, hot water after handling them.
Jalapeños work in just about any dish for some added heat. They make a great addition to this slow cooker soup.
This recipe is a great way to highlight jalapeños in an easy one-pan dish.
Like things a little more on the spicy side? Check out this kicked-up hummus with jalapeños.
We can’t talk jalapeño without mentioning salsa, of course. Jalapeño is the star in this salsa verde recipe from Chef Savvy.
Our Chefs & Nutritionists Say:
“I love the idea of a jalapeño classic “the popper” but they are usually loaded with dairy and high in calories. But did you know you can easily switch out some ingredients for a healthy twist on the original? Try using Kite Hill cream cheese and Daiya shredded cheese for a dairy free version.”
Megan Huard, Chef RD
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.
Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.