If hot is your acquired comfort zone for cuisine, then you’re well acquainted with hot pepper, also called ‘chile’. One of the most popular chilies because of its hot and spicy punch and because of the ease in which the seeds are removed. Jalapenos are green when harvested and will eventually turn red if given along ripening period.
They are capsicums, which means they are from the same botanical family as sweet peppers – understandable since they look like a miniature sweet pepper and, also, possess brightly coloured glossy skins with an interior of pith and seeds. However, the taste of the two capsicums differs significantly. Most hot peppers possess a fiery heat that only the very brave would consider eating whole.
As a general rule of thumb, the intensity of heat in the taste of the pepper decreases as the size of the pepper increases. That is, the larger the pepper the milder it is.
When selecting peppers, choose brightly coloured glossy skins that do not show signs of wrinkles or dullness.
Fresh peppers are best stored in a refrigerator , as opposed to dried peppers that are best kept in dry, dark cool storage areas.
You can freeze chile peppers as well: Remove stems; wash & set to completely dry. When it comes time to package them, use a sealed freezer container or bag. No headspace required. It’s that simple!
Wearing rubber gloves is a safe, protective measure when working with Jalapenos. Due to the phytochemical ‘capsaicin’ in the in chilli peppers that produces the fiery burning sensation in our mouths, use caution not to touch the eyes or other sensitive areas that can be painfully affected by hand transfer.
Capsaicin is located in the inner white ribs of pith that run down the middle and sides of the pepper. Slice the stem off of the Jalapeno. Cut in half lengthwise. Carefully remove the ribs as well as the seeds that rub against them is desiring to reduce the hot intensity of the pepper.
These hot green chile peppers are a delicious way to add flavour and heat to your favourite recipes.
Often roasted, peeled, and puréed for soups or sauces, or diced and added to savoury cooking, they can also be stuffed and baked.
Green chiles are a great source of vitamin C, vitamin A, and lutein.
Hot Green Chile Peppers (1/2 cup) 75 grams
Protein: 1.50 g
Carbohydrates: 7.10 g
Fibre: 1.1 g
Sugars: 3.82 g
Total Fat: 0.15 g
Saturated Fat: 0.016 g
Monounsaturated Fat: 0.008 g
Polyunsaturated Fat: 0.082 g
Cholesterol: 0 mg
- Learn how to ease the burning sensation that eating chile peppers will provide: Whatever you do, drinking water is not the answer. Eat a starchy food or drink dairy – many recommend drinking milk, or eating yogurt due to the casein found in dairy products. It’s a lipophilic phosphoprotein, acts like a detergent and literally strips away the capsaicin.
- To alleviate any burning experienced from getting the oil on your skin, you may want to rub it with rubbing alcohol first, and then soak in milk. In the future, be proactive and wear gloves when handling or peeling any types of hot chile.
- If you get it in your eyes, be persistent in repeatedly rinse with water or saline.
- The pepper originated in Mexico and the neighbouring areas of Central America. Soon after Columbus’ discovery of this plant, it was spread and grown worldwide as a spice and medicine. India referred to hot peppers as “Chillies” while Sprain called them”chili” a term still used today.
- Chile peppers are grown in round to long and narrow shapes and can range in size from less than an inch to over 12 inches in length. The intensity of their flavour ranges from mild to extremely hot.
- Whether sweet or hot, all peppers begin life green.
In contrast to sweet peppers, hot peppers are milder when green and immature and get hotter as they ripen into their colour.
- Jalapeno chile peppers that are smoked and dried are known as chipotle chiles.