Jalapeños
Also known as: huachinangos, chile gordo, green jalapeño, jalapeño peppers, cuaresmeños
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Also known as: huachinangos, chile gordo, green jalapeño, jalapeño peppers, cuaresmeños
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant, fresh salsa bursting with the flavors of ripe tomatoes, crisp onions, spicy jalapeños, and zesty lime. This classic condiment is perfect for tacos, chips, or grilled dishes and comes together in just 10 minutes.
Juicy, shredded chicken seasoned with Mexican spices, layered in a crusty bolillo roll with creamy refried beans, fresh avocado, and tangy pickled jalapeños. A hearty and satisfying sandwich that brings authentic street food flavor to your kitchen.
The ultimate shareable feast, these beef nachos feature layers of crispy tortilla chips, savory seasoned ground beef, and a generous blanket of perfectly melted cheese. Topped with fresh pico de gallo, cool sour cream, and spicy jalapeños, this dish is a guaranteed crowd-pleaser for game day, parties, or a fun weeknight dinner.
A classic creamy ranch with a serious kick! This homemade dressing uses jalapeños and chipotle for a smoky heat that's perfect for salads, dips, or drizzling over tacos.
Fresh jalapeños typically last 1 to 2 weeks when stored in a paper bag in the refrigerator crisper drawer.
Yes, you can freeze them whole, sliced, or chopped. While they lose their crisp texture, they remain perfect for cooked dishes.
Older jalapeños with white 'stretch marks' or striations on the skin tend to be spicier than smooth, young ones.
Serrano peppers are a good substitute if you want more heat, while Anaheim peppers or bell peppers work if you want less heat.
Rub your hands with vegetable oil or soak them in milk or yogurt to help dissolve the capsaicin oils.
Red jalapeños are fully ripe and generally have more heat and a sweeter flavor than the younger green ones.
Look for peppers that are firm, heavy for their size, and have smooth, shiny skin without soft spots or bruising.
They are widely used in salsas, pickled as a condiment, stuffed for 'poppers', or diced into cornbread and stir-fries.
Yes, cooking jalapeños, especially roasting or boiling, tends to mellow out the heat compared to eating them raw.
Jalapeños is a versatile ingredient found in cuisines around the world. With 29 calories per 100g and 0.9 grams of protein, it's a nutritious addition to many dishes.
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