The jalapeno is probably this country’s most widely recognized and used chile. If case you just landed on this planet it is pronounced “ha lay pain yo”. In Mexico this chile is also known as “huachinango” and “chile gordo” and is named after the town of Xalapa (sometimes spelled as Jalapa) in the Mexican state of Veracruz. While native to Mexico these chiles are now grown in South America, Texas and throughout the southwestern US. Our Jalapenos are grown in Chile.
When dried and smoked the jalapeno is called Chipotle. We carry several chipotle the more common Chipotle Moritas and the harder to find Chipotle Mecos. While the smoked dried jalapenos are quite popular this unsmoked, dried jalapeno powder is much more difficult to find.
Whole jalapenos are about 1-1/2” wide and 2 to 3 inches long and are harvested when they are still immature while they are their familiar green color. When left on the vine to fully ripen they turn a bright red.
Jalapenos are popular due to their earthy-grassy flavor with medium heat. On the Scoville Heat Unit scale these come in at between 2,500 and 8,000 or about a 4-5 on the heat scale.
One of my favorite useless trivia bits on Jalapenos is that the Annual Jalapeno Festival is held each year (since 1978) in Laredo, Texas as part of the city’s Presidents Day weekend celebration. The festivities include cooking contests, jalapeno eating contests, jalapeno spitting contests and music.
Use jalapeno powder blended in your corn bread, chili, salsa, sauces, spice blends, stews and taco meat or sprinkle over chicken, eggs, pork chops, popcorn or vegetables. Bartenders use ground jalapenos as a secret ingredient for Bloody Mary’s.
If you’re a fan of jalapenos then be sure to check out our popular Jalapeno Flakes and our Jalapeno Seasoning Salt. If you're a chilehead take a look at our growing selection of dried chiles, flakes and powders.
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