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!
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.
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.
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.
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:
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
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm