Jalapeños

How to select

Jalapeño peppers should be firm and smooth, with no visible blemishes. When selecting jalapeños, the peppers that appear to have "stretch marks" are typically hotter.

How to prepare

• Rinse the jalapenos under running water. 
• Cut the stem and the tip off the pepper. 
• Remove the seeds to decrease heat. 
• Jalapenos can be sliced, cut into strips, or diced.

How to store

• Jalapeños can be stored in the refrigerator for up to 10 days. 
• Wrap them in paper towels and place them in a plastic bag, but do not wash them. 
• Rinse them right before use.

Peak season

Summer

Ways to use

• Combine chunks of pineapples, onions, lemon juice, cilantro, and thinly sliced jalapeño peppers for a spicy kick to a mild salsa.
• Fire up the grill and place halved jalapeños coated in olive oil and minced garlic over hot coals. Heat until jalapeños are crisp and warm.
• Jalapeños are great in all of your favorite dishes, especially if you like a little heat to your food. They’re great in casseroles, on tacos, in omelets, and so many more dishes.

Fun facts

• About 40,000 acres are dedicated for the cultivation of Jalapeño in Mexico.
• Jalapeño were the first peppers that traveled into space on a NASA shuttle.
• Yogurt or milk products can be used to put the fire out if you get one that's too hot.

Nutrition info and facts

Jalapenos may promote weight loss due to nutrients that boost metabolism (capsaicinoids). Capsaicin in jalapenos can prevent cancer from spreading. One raw jalapeno contains 10% of the recommended daily amount of vitamin C.

1 cup sliced jalapeno = 26 calories, 6 g carbs, 2.5 g fiber, 11 mg calcium, 14 g magnesium, 23 g phosphorus, 223 mg potassium, 107 mg vitamin C