The jalapeno (or jalapeño if you want to get fancy with the umlaut) is probably the most-recognized chili pepper the world over, and it is certainly the most common of the spicy pods found here in the U.S. When people think of spicy food and hot peppers, the jalapeno is typically the first thing that comes to mind. But the fact is that it is not one of the hotter chilis out there and some varieties are actually quite mild.
The jalapeno usually comes in between 2,500 and 8,000 units based on the Scoville scale used to measure the heat of chili peppers. But they can go as low as 1,000 or less or push the scale up to 10,000. That all has to do with how they are cultivated and whether they are cross-pollinated with spicier or milder chilis. The ones you will find at the market are typically in that 2,500 to 8,000 range, probably leaning to lower side. And usually the larger the pod the milder the chili. If they are allowed to ripen to the point that they are red, they will be hotter.
Jalapenos bring some heat, but they really are not the most flavorful of the chilis. The taste is similar to that of a bell pepper, just with some heat added, and sometimes they will have a bit of a berry taste to them (without much of the sweetness). They can basically replace a bell pepper in a dish as far as I am concerned and they add some more kick to the recipe. They are low in calories and high in Vitamin C, so they are a healthy way to add flavor to a dish. If you sauté a whole jalapeno in some oil or roast it in the oven or on the grill, that will intensify the flavor and make it a more tasty addition to a recipe. (I also find that it intensifies the heat, so watch out!)
When buying green jalapenos at the market, you want a firm pod with no soft spots on it. And if you see brownish scars—known as corking—don’t consider those to be bad chilis. That is generally a sign of a hotter pepper. If you are buying red jalapenos, those will tend to be softer, but be sure to avoid any that are mushy. People tend to think that the seeds are where the heat comes from, but that is not actually true (though they will get you if you bite into one). Most of the heat comes from the veins or vesicles, the white, inner part of the chili which typically holds the seeds. If you cut those out, that will reduce the heat from the chili (but why would you want to do that?).
Jalapeno is Spanish for “from Xalapa” which is the capital city of Veracruz, Mexico, where the chilis were traditionally grown in that country. These days, California has become the top producer of jalapenos, followed by New Mexico and Texas. According to TasteAtlas.com, they are the most popular chili pepper in the United States, followed by the chipotle which is a smoked, dried jalapeno.
Personally, I typically prefer the serrano chili (more on that one in an upcoming post) which has a similar flavor though with more of a kick and more of that berry taste. But if I am cooking for people who prefer less heat, then I will typically reach for the jalapeno. They have plenty of versatility and can be added to any of a number of dishes, though I recommend taking a small taste of the peppers you are using so that you know how to adjust accordingly if you picked up one of the more pungent pods!
The pickled jalapeno is what you will usually encounter at restaurants as those tend to be milder than the fresh pepper (though not always!). Pickled or fresh jalapenos work well in salsa and other Mexican dishes as you would expect, but they have plenty of other uses as well. You can add them to just about anything that calls for a bell pepper and use them as toppings or sides for any of a number of meals. For a quick and easy homemade salsa using the jalapeno, go to this link. And you can read more about the pepper at Wikipedia.
Tale of the Tape:
Serving Size: 1 Chili Pepper
Calories: 4
Fat: 0g
Protein: 0.1g
Carbs: 1g
Sodium: 0mg