Broad-shouldered with a rounded tip, red Jalapenos are usually marked with characteristic striations. The ripe form of a green Jalapeno, red Jalapenos have a slightly sweeter flavor than when green and immature. Unusually dense, it offers a rich flesh. Chipotles are made with red Jalapenos that are smoked dry. Scoville units: 5 (2500-5000)

Nutritional Value

Containing vitamin A, hot chiles provide an excellent source of vitamin C, B vitamins, and significant amounts of iron, thiamine, niacin, magnesium, and riboflavin. Not only cholesterol-free, saturated fat-free and low in calories, nutritious chiles have also been shown to increase metabolic rate. This beneficial thermic effect requires six grams of chiles to burn off an average of 45 calories in three hours.

Serving Ideas

Add fresh or roasted red Jalapenos to salsas, chutneys, guacamole, stews, soups, sauces, tamales, casseroles, bread, dips or anything else that can take a little heat. Particularly compatible with tropical starches, such as cassava, malanga, yam, yuca or plantain dishes. Perk up melted-cheese combos. Cornbread, pasta dough, spoon bread and cheese souffl�s benefit from its sweet heat. When roasted and peeled chilies develop a rich flavor.

Geography/History

Native to Mexico and available in Mexican markets since the sixteenth century, this chile, pronounced ha-la-PAY-nyo, was named for the city of Jalapa in Veracruz. Only the pickled form is actually called Jalapeno in Mexico as they call the fresh chile candelaria or cuaresmeno. The Mexican states of Veracruz, Chihuahua and Oaxaca are major producers. In the United States, New Mexico and Texas, plus other parts of the Southwest are Jalapeno producers, as well as Costa Rica. This famous chile is often referred to as an astropod, since it was the first chile to travel into space in 1982.

Seasons/Availability

Jalapeno chilies are available year round. Red Jalapeno chiles have a short season in summer.