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Jalapeno Pepper RecipesEdit

  • Pickled jalapeños, sliced or whole, are often served hot or cold on top of nachos, which are tortilla chips with melted cheese on top, a traditional Tex-Mex dish
  • Chipotles are smoked, ripe jalapeños.
  • Jalapeño jelly can be prepared using jelling methods.
  • Jalapeño peppers are often muddled and served in mixed drinks.
  • Jalapeño poppers, also called armadillo eggs, are an appetizer; jalapeños are stuffed with cheese, usually cheddar or cream cheese, breaded or wrapped in bacon, and cooked.[1][2]
  • Stuffed jalapeños are hollowed out fresh jalapeños (served cooked or raw) that are stuffed, often with a mix containing seafood, meat, poultry, and/or cheese.
  • Chiles toreados are fresh jalapeños that are sauteed in oil until the skin is blistered all over. They are sometimes served with melted cheese on top.
  • Texas toothpicks are jalapeños and onions shaved into straws, lightly breaded, and deep fried.


Also known asEdit

Capsicum annuum


About Jalapeno PepperEdit

The jalapeno pepper is a medium sized chile pepper. A mature jalapeño fruit is 2–3½ inches (5–9 cm) long and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. It is a cultivar of the species Capsicum annuum originating in Mexico, which is a bush that grows 2–4 feet (60–120 cm) tall. It is named after Xalapa, Veracruz, where it was traditionally cultivated. About 160 square kilometres (40,000 acres) are dedicated for the cultivation in Mexico, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa, and Chiapas. Jalapeno juice is often used as a remedy for seasonal allergies and other cardiovascular problems.

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