Jalapeño pepper: seeds. Hot jalapeno pepper. Pickled jalapeno peppers

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is impossible to imagine Mexican cuisine without jalapeno pepper (photo is presented in the article). It is he who gives her dishes a spicy, immediately recognizable taste. Although it is one of the varieties of the world famous chili, Mexicans prefer this particular variety, consuming hot red pepper much less often. We still consider jalapeno pepper to some extent exotic. A lot of people don't even know what it is. Our article is intended to enlighten domestic culinary specialists in this regard.

What is jalapeno pepper

The main distinguishing feature, for which it is especially appreciated, is the miniature size of the pepper. The maximum that a pod grows to is nine centimeters. But the best are small, 5-6 cm peppers. They are green at first but turn red as they grow. High-quality jalapenos are considered to be reddened. It is the green pods that are consumed fresh and pickled; red ones are usually dried, ground and added to seasonings. They are also good smoked. But at home, red peppers are so unpopular that they are even used as fertilizer. Jalapeno peppers are harvested and handled with protective gloves, as the stinging juice irritates the skin.

There are quite a few varieties of this pepper. They differ not only in the place of growth and "appearance", but also in the degree of sharpness and aroma. The three most requested are:

• espin altico: pointed pods;
• peludo: peppers are thick and long enough;
• morita: The pods are short and rounded.

Despite the fact that the jalapeno pepper is from the genus chili, its hotness is medium. So it is quite suitable for those who avoid pronounced spiciness.

Pepper Benefits

Like any other vegetable, jalapeno is very rich in vitamins (A, C, K, B1, B5) and potassium with sodium. In a much smaller amount, it includes magnesium, calcium, manganese and iron, in very small doses - zinc and selenium. It also contains other important compounds for the body: chavicin, capsorubin, carotenoids, linolenic and linoleic acids, sugar and essential oils. So if you regularly eat jalapeno peppers, you can get the following bonuses:

• strengthen the walls of blood vessels;
• significantly improve eyesight, qualityskin and hair;
• get rid of insomnia, depression and loss of energy;
• stabilize sugar levels in diabetes.

Even if jalapeno pepper is very rare in your diet, it still has a general strengthening effect on the body.

Harm jalapeno

There are very few restrictions on its use. Nursing mothers and pregnant women should not get carried away with pepper, but this also applies to any other spices. Caution (at first) jalapeno should be taken by those who are prone to allergies. The reaction, however, is usually caused not by the spicy product itself, but by the preservatives used in pickling. So a fresh vegetable may not affect the well-being of an allergic person in any way. And, of course, it is contraindicated for ulcers and patients with gastritis: they can’t eat anything spicy at all.

How to eat jalapenos

When jalapeno peppers are processed, the seeds are usually removed at the picking stage, along with the partitions to which they are attached. It is these walls that are responsible for the degree of bitterness; with their removal, the taste becomes much softer. There is a variation of the pods pickled along with the seeds. In this case, the jalapeno pepper is not only spicy, but also sour.

In Mexico, the most favorite dish with this vegetable is stuffed peppers - nachos. The filling is cheese or minced meat. Jalapeno jelly and jam are very original and surprisingly tasty. Peppers in chocolate are also unusual - the contrast of sharpness and sweetness is very piquant. A non-alcoholicsangrita flavored with it has an unexpected taste and perfectly quenches thirst.

Italy borrowed jalapeno peppers to spice up pizzas. In the States, they are seasoned with cheese crackers. In most parts of Europe, pickled peppers are preferred, which are steamed with cream cheese.

We marinate ourselves

If store-bought pickled jalapenos don't inspire confidence, you can make your own. The question of whether to take out the seeds, everyone decides for himself. From 15 pods cuttings-tails are cut. The peppers themselves are cut into rings. A quarter of a liter of water is poured into a small saucepan, two tablespoons of coarse (can be sea) s alt and four of sugar are poured. Two cloves of garlic are put, a glass of vinegar is poured in, and the vessel is put on fire. When bulk products dissolve, pepper rings are immersed in the marinade. Literally a minute later, the pan is removed from the heat, after a quarter of an hour of infusion, the jalapeno is laid out in a jar and poured with marinade. When it cools down, the jar is tightly twisted and put in the refrigerator.

Mexican recipe

We offer to cook our favorite nachos in this country. For him, hot jalapeno peppers - twenty things - are washed and dried. An incision is made along each pod, through which the seeds are carefully scraped out. Instead, a stick of cheese is laid. A batter is made from 100 grams of tempura flour and three tablespoons of very cold water, straight from the freezer. If you didn’t come across such flour, mix equal amounts of wheat and rice flour, and beat the water with egg, s alt and quenched soda beforehand. Stuffed peppers are dipped in batter and fried to a beautiful golden color. Excess oil is drained through a sieve or removed with a paper towel. That's all - you can start the Mexican meal.

Jalapeños in bacon

This recipe is the other way around, with jalapeno peppers as the filling. Each washed pod is halved lengthwise and de-seeded with partitions. Two-thirds of the halves are filled with cream cheese (or cottage cheese grated with herbs and slightly s alted), sprinkled with grated hard cheese and wrapped in strips of bacon. So that they do not turn around, you can put "rolls" on toothpicks. Pods in bacon are laid out on a baking sheet and placed in a preheated oven for a third of an hour.