Jalapeno - one of the varieties of hot pepper chili. The fruits of the plants have a moderately pungent taste (from 2,500 to 8,000 Scoville units). Pepper
It named after the city of Xalapa, located in Mexico, in the state of Veracruz. Jalapa - the main producer and the supplier of jalapeno.
This variety of pepper is different miniature size. Jalapeno peppers usually weighs around fifty grams. The length of the fruit of this plant is rarely more than nine centimeters. The most valuable are small peppers, the length of which does not exceed five centimeters.
For the growth and ripening peppers need about 75-80 days. One plant yields a harvest of 20 to 35 peppers. Jalapeno peppers harvested green.
If you change the color of this vegetable is a bit loses its taste. However, consumer and taste of paprika stored for a long time. That is why the fruit reddened taken to dry, grind and add different seasonings or use as a fertilizer. Fresh fruit juice jalapeno may cause slight skin irritation. That is why collectors are processed and harvested peppers only with gloves.
There are many varieties of peppers jalapenos. They differ in the growing region, the degree of sharpness and aroma, appearance. The most popular of them - espinaltico (pointed pepper), peludo (peppers with thick long pods) and morita (short oblong pepper).
The composition and useful properties and jalapeno peppers
One hundred grams of fruit contained 89 grams of water, 2, 6 grams of dietary fiber, 4, 51 g of ashes, 0, 1 g of saturated fatty acids, 0, 05 g of unsaturated fatty acid, 968 mg of beta-carotene, 85 mg vitamin A, 12 9 mg of vitamin C, 0, 69 mg vitamin K, 10 mg vitamin B1, 14 mg vitamin B9 and 0, 42 mg vitamin B5.
Fabrics pepper contain significant amounts of sodium (1671 mg) and potassium (193 mg). Any their composition and calcium (23 mg), magnesium (15 mg), iron (18 mg), manganese (1, 88 mg). In small quantities - selenium (0, 15 mg) and zinc (0, 14 mg).
Jalapeno contains such necessary components for the human organism as essential oils, capsorubin, capsanthin, carotenoids havitsin, sugar, linoleic (66%) and linolenic acid (6%).
Tincture of this fruit improves digestion and destroy microbes. With moderate use of pepper will have on the body beneficial restorative effect. Regular consumption of small amounts of pepper helps to reduce permeability and strengthen blood vessel walls. Daily consumption of fruits improve eyesight, the state of the mucous membranes and skin, stimulates hair growth. It is useful to use this vegetable in depression, loss of strength, insomnia, diabetes.
The alkaloid capsaicin pepper composed thins the blood, lowers blood pressure, and protects cells from different toxins.
pepper should be used in diseases of the colon, stomach, liver and kidneys, as there are a lot of roughage and essential oils.
Ways to use jalapenos
In a lot of Mexican food recipes with jalapenos. This fruit is valued for its burning properties and particularly acute. Stuffed peppers - the most common Mexican dish.
From this vegetable cook a variety of sauces and spices, snacks. "Nachos" - the most popular Mexican snack. Whole peppers stuffed with cheese or minced meat, and the top decorated with rings of this vegetable.
From jalapeno even prepare jam, jelly. Some cooks glazed pepper chocolate. In US vegetable added in crackers and cheese, and in Italy and Mexico - a pizza. Jalapeno green Mexicans added to sangritu (soft drink). Red pepper is used for preparation of chipotle. Vegetables are smoked using wood smoke. After smoking, they contract and become a light aroma of tobacco and chocolate.
Pickled jalapeno pepper
The European cuisine is most often used pickled jalapenos. His often steamed with cream cheese.
Typically, bottles or jars with the peppers is the inscription "hot pepper" marked with jalapenos. Also, pickled jalapeno sold in an already finished product in the form of the sauce "jalapeno salsa."