Jalapeno or Jalapeño is one of the best-known chilli peppers and used worldwide. It is originating from Mexico and it named after the capital city of Veracruz – Xalapa.
The plant is easy to grow and will grow to about 120 cm high in a pot. If you choose to plant it in the ground, you will get a much bigger plant and a better harvest. The peppers are about 5 to 7 cm long and have a conical shape. They are sold green in all shops, but if we can give you an advice – ‘let them ripen to red’ and they will be sweet and fruity. They will be hotter and better tasting if they are picket ripen.
‘Here is five ways to use your Jalapenos’
- ‘Jalapeno Tempura’ – Slice the pods on the long side and lightly dust them with a little of flour, then dip into the batter. Allow most of the batter to drip away, then add to the hot oil. This is serious amazing and our favourite way of eating jalapenos.
- ‘Jalapeno Poppers’ – You will find hundreds of recipes on the internet.
- ‘Jalapeno Paste’ – Blend 100 g of pods with 50 ml of your favourite vinegar. Add a tablespoon of sugar and a pinch of salt. Then you let it simmer for a about 20 minutes and it is ready. Keep the paste in the fridge and it will last for months.
- ‘Jalapeno Pickled’ is a great to use them and you will be able to enjoy them for months.
- ‘Sweet Candied Jalapenos’ – Slice 4 pods into rings. Add 1/2 – 1 cup of water on a frying pan and then 1/2 a cup of sugar. When the sugar is dissolved add 1/2 tsp of grounded Turmeric, 1/2 tsp grounded ginger, and 1/2 tsp of chilli powder. Now you add the sliced Jalapenos and let them fry 3-4 minutes. Remove them from the pan and allow them to cool. Then you add them in the spicy sweet syrup again and fry them. Repeat this until they are candied.
Jalapeno is part of The Chef’s Chilli Choice – a delicious selection of chillies that are fantastic for cooking.
Flavour wise: Sweet and fruity when it’s ripen.
Heat level: Mild – 3/15