The seeds and membranes in chile peppers contain most of the capsaicin, the compound that
lends them their mouth-searing qualities. Many recipes call for jalapeños with their
seeds removed, and they are hot enough so you may want to wear protective gloves if you are
preparing them in quantity. Jalapeños are often used for adding spice to basic dishes
such as salsas, salads, and omelets but are widely enjoyed as a snack food in the guise of
poppers, a popular pub snack, or sliced on top of nachos.
Buying and Storing Tips
Jalapeños can be found in the produce section of specialty markets and supermarkets.
As these peppers mature they turn from green to red and get progressively hotter. They can be
used for cooking when red or green. Choose fresh chiles with a glossy shine and deep colors,
avoiding those that look wrinkled or soft. Store them in a paper bag for 1 or 2 weeks in the
refrigerator or freeze for six months after roasting or blanching.
Varieties
Immature jalapeños are hot when they are green but gain pungency and a red color as
they ripen. They also increase in sweetness as they mature. These bullet-shaped peppers reach
between 2 and 3 inches (5–7.5cm) in length and up to 1 inch (2.5cm) in width. When
smoked, dried jalapeños are called chipotle. They are preserved by smoking rather than
air-drying because of their thick flesh.
Jalapaños are medium-hot peppers that range in heat between 2,500 and 5,000 Scoville
heat units. How high a chile pepper scores on
the hotness scale is determined by high-performance liquid chromatography measurement of how
many parts per million of capsaicin it contains. (Capsaicin is the compound that gives chile
peppers their fiery bite.) This figure is then converted into the historic Scoville heat units
that signify how much dilution is necessary to drown out the chile’s heat. The heat
level of a chile is given as a range because it varies with how and where the pepper was
cultivated.
Nutrition Highlights
Jalapeño pepper (raw), 1/2 cup (45g)
Calories: 13.5
Protein: 0.6g
Carbohydrate: 2.6g
Total Fat: 0.3g
Fiber: 1.3g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
