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:

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

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What’s in Season: Jalapenos