Definition: [hah-lah-PEH-nyoh] Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from hot to very hot. They have a rounded tip and are about 2 inches long and 3/4 to 1 inch in diameter. Besides their flavor, jalapenos are quite popular because they're so easily seeded (the seeds and veins are extremely hot). They're available fresh and canned and are used in a variety of sauces, sometimes stuffed with cheese, fish or meat, and in a multitude of dishes. In their dried form, jalapenos are known as chipotles.
—Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Recipes
- Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette
- Jalapeno Corn Cakes with Red Pepper Salsa
- Hot Jalapeno Crab Dip
- Spicy Pepper Vodka Martini
- Pork with Orange Jalapeno Glaze
- Jalapeno-Lime Corn on The Cob
- Tamale Pie
- Jalapeno Hushpuppies
- Fideos in a Roasted Jalapeno and Tomato Broth
- Joe's Screaming Stuffed Jalapeno Poppers
- Miniature Jalapeno Souffles
