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Jewish Recipes --> Spices and Ingredients  -- > Peppers -- > Jalapeño Pepper

The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. It is a cultivar of the species Capsicum annuum. The name jalapeño is pronounced IPA: or IPA:  in English, and IPA: in the original Spanish. It is named after the city of Xalapa, Veracruz where it was traditionally produced. 6,000 hectares are dedicated for the cultivation of jalapeno in Mexico alone; primarily in the Paloapán river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeno is also cultivated in smaller scale in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas.

Also see: Jalapeño Pepper Recipes

Culinary Properties

In comparison with other chile peppers, it has a heat level that varies from mild to hot depending on how it was grown and how it was prepared. Most sources agree that the heat, due to capsaicin and related compounds, is concentrated in the seeds and the veins—deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeños.

They also have a distinct acidic taste. The jalapeño rates between 2,500 and 8,000 Scoville units in heat.

A mustached "jalapeño" wearing mariachi sombrero called "Pique" was the 1986 FIFA World Cup mascot.

Dishes

  • A chipotle is a jalapeño that has been smoked. It is often found in adobo sauce.
  • Jalapeño jelly, while not commercially available in as wide an area as other jalapeño products, can be prepared in a method similar to other jellies.
  • Jalapeños are a common ingredient in most kinds of

Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.

Recipe Ingredients:
  • 12 jalapeno peppers, sliced in half lengthwise, seeds removed
  • 8 ounces cream cheese, room temperature
  • 2 eggs, beaten
  • 2 tablespoons water
  • dash salt
  • 1 cup plain dry breadcrumbs
  • oil for deep frying

    PREPARATION:

Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2
hours.

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper
towels to drain.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods