What’s in Season: Jalapenos

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What’s in Season: Jalapenos

By The Paula Deen Test Kitchen

Pronounced “hah-lah-PEH-nyoh”, these little peppers pack a punch! They’re great pickled, sliced, fried, and especially stuffed! They’re versatility is endless. They can be used traditionally, by spicing up cornbread or pico de gallo, or paired with other, more unconventional flavors, like cream cheese or even peanut butter!

History:
The jalapeno’s use dates back to the Aztecs. It is named after Xalapa (“Jalapa”) in Veracruz Mexico where these peppers originated. Christopher Columbus is credited with bringing the jalapeno to Europe, but how the pepper arrived in the United States is unknown.

Selecting:
You want your jalapeno to be firm and smooth-skinned. Any wrinkling on the pepper means it is old. Their skin should have solid green coloring. The “dry lines” on a jalapeno are not considered a blemish, but a sign of their maturity and hotness. Avoid jalapenos that are bruised, wrinkled, or soft, and obviously those with spots of mold.

Storing/Freezing:
Store peppers in the vegetable crisper of your refrigerator. They’re best when used within 5 days of harvesting, but it really is hard to know these days when your pepper was picked. If you want your peppers dried (to crumble or grind), attach a string to their stem and hang them in a dark place. Another fun way to store peppers is to pickle them. Peter Piper had it right—these things are delicious! Remember, the seeds and veins are the hottest part of the pepper, so it’s easy to reduce the heat by removing these two things before using the pepper.

Yield:
A single jalapeno plant will generally produce about 25-30 peppers per season.

Spice up any meal with these little peppers and it’s sure to be a hit! Here are some of our favorite jalapeno recipes:
Jalapeno Hushpuppies
Grilled Cheese and Bacon Jalapeno Poppers
Jalapeno Cracklin’ Corn Bread
Mexican Shrimp and Grits
Peppery Coleslaw with Orange Chili Vinaigrette
Sweet Potato Chili Cakes with Cilantro Lime Sauce
Grilled Chicken with Rhubarb Salsa
Biscuit and Blue Cheese Bread Pudding
Mahi Mahi Lettuce Wraps

Reader Comments:

Love everything you do

By Mitzi wix on August 28, 2012

i think this is great im from the northwest by seattle i enjoy seafood. and this is vary good thank you.

By mark bunney on August 28, 2012

Paula,you are certainly one of a kind. I just love every thing about you..from your personality to your cooking!! I feel like we could sit down at the dinner table and chat for hours..Keep on being "you"..we love you!!

By Linda Anderson on August 28, 2012

If my mother was alive, she would love Paula Deen and her show, because she has such a sit down and have some coffee kind of neighbor, i am pretty sure a slice of pie would come with it. I love her i am who i am, down to earth type of person. I have one of her cook books and many times i have been on her web site and use a recipe for dinner or a party dish i had to bring. Thanks Paula

By lucy Fernandez on August 28, 2012

Have a garden where I can pick fresh peppers. Think I will try the string for drying. Wish we had Paula's Pickled Pepper recipe. Hint hint.

By Janelle Jones on August 28, 2012

I made jalapeno jelly a couple of weeks ago. I am not a fan of jalapenos but my brother had some and I thought let me try making jelly out of them. I found a recipe for it so now I have 7 half pints of it and it'll be given away as Christmas gifts to family jalapeno lovers.

By Teresa Cortez on August 28, 2012

THANK YOU FOR GIVING SOME PEPPER RECIPES. IF YOU HAVE ANY MORE I'D LOVE TO HAVE THEM. I RAISE PEPPERS EVERY YEAR IN MY FLOWERS AND FRONT YARD.. I THINK YOU ARE THE GREATEST AND LOVE YOU AND YOU LOOK GREAT AND ALWAYS SO BEAUTIFUL. I'M REALLY FROM NE TENNESSEE, BUT GOT STUCK IN JAX,BUT WE LOVE IT HERE.. THANK YOU FOR ALL YOU DO. DONNA HERBERT...

By Donna Herbert on August 28, 2012

I make Mexican cornbread all the time using Jalapenos. Love it hot! Would you have the recipe gor Jalapeno rolls or muffins? Had them at a restuarate lately and they were delicious! Hope to get an answer soon....Nadine Cyrus

By Nadine Cyrus on August 28, 2012

I just wanted to take time to say thanks for thinking of us here in mississippi.......love you and ya food lol ....us oh southern gals know good cookin.......nell Harrison

By Johnnie nell harrison on August 28, 2012

I LOVE PAULA DEAN , I HAVE LEARNED A LOT ABOUT COOKING FROM HER AND WATCHING HER SHOW .SHE IS A LOT OF FUN AND BRIGHT AS THE SUNSHINE . LOVVVVVEEE HER. GLENDA MURDEN .

By glenda murden on August 25, 2011

Can these peppers be cut up & frozen? Txs!Sandra Boles

By Sandra Boles on August 18, 2011

When you freeze jalapenos, how do you prepare first?

By carolyn on August 17, 2011

Paula, we just love you and your southern recipe's. We are starting a jam, jelly and specialty bread business. We would love you to taste one of our specialty breads. We haven't named it yet but it has mango, pineapple, Spiced rum and coconut water in it. We would love to have you here in central Florida soon. Please let us know when you are coming and we will bring the bread. Thanks and love ya southern style Corey and Crystal (aka Aunt Crystal) Morris We're on Facebook Aunt Crystal's Jam'N Jellyz and Twitter @AuntCrystal email is jamnjellyz@live.com Phone NUmber 813-380-2051

By Aunt Crystal's JamN Jellyz on August 17, 2011

I freeze jalapenos as well. Can be used to make jelly or used in soups and stews!

By Teresa on August 17, 2011

Where is your recipe for pickled peppers??

By Bob on August 17, 2011

Pauladeen.com

What’s in Season: Jalapenos