Green Jalapeño Pepper

Capsicum annuum Origin: Mexico Net volumes and weights: 50ml / 26g Intensity on the Scoville scale: 5 (so-called "hot" pepper). Description: The Jalapeño pepper is native to southern Mexico, it is found in all cuisines, consumed fresh or dried. It can also be consumed smoked, in which case it is called Chipotle pepper. The Jalapeño pepper is a fragrant, fruity pepper, with a characteristic acidity and smoky notes, with a real, but rather moderate, heat, around 8,000 Scoville units, equivalent to Tabasco sauce. The fruits measure between 5 and 9 cm, and are harvested either immature in the case of green peppers, or fully ripe in the case of red peppers. It is the most consumed pepper in the United States and one of the most used in Mexican and Tex-Mex cuisine. It is also found in South America, although other varieties such as the aji amarillo pepper are preferred. It is one of the easiest peppers to grow, having very few known predators, few diseases, and can be grown indoors or outdoors, which has surely contributed to its success. Directions for use: With its moderate spiciness and mild flavor, the Jalapeño pepper will be very easy to use, whether it is green or red. Use it to flavor and enhance all types of meat, red or white, grilled or barbecued. Rather at the end of cooking. It is ideal in vegetable dishes. You can macerate it in your sauces, marinades, soups, broths, stews and it will flavor your oils and dressings. It is a pepper that goes very well with Mediterranean cuisine in general, based on olive oil and tomatoes, but particularly in Spanish cuisine, in combination with dried tomatoes, preparation of olives, fresh cheeses, tapas, chorizo, paella, sobrasada, lomo, etc. Essential to Mexican and Tex-Mex cuisine. In Mexico, fresh jalapeños are grilled in oil and then covered with melted cheese, this is called chiles toreados. Another traditional recipe, jalapeños are topped with cheese, breaded or wrapped in bacon, and then baked in the oven, these are huevos de armadillo.