jalapeño chile stemmed and seeded
Rich in vitamin C and capsaicin, which supports metabolism and provides anti-inflammatory compounds. Low in calories (approximately 29 per 100g), jalapeños are also a modest source of vitamins A, B6, and potassium.
About
The jalapeño (Capsicum annuum var. annuum) is a medium-heat chili pepper native to Mexico, specifically the Veracruz region. Mature jalapeños are 2–3 inches long with thick, glossy green skin that transitions to red when fully ripe. They possess a characteristic bright, grassy heat with fruity undertones, ranging from 2,500–8,000 Scoville Heat Units. When stemmed and seeded, the pepper loses its most pungent internal membranes where capsaicinoids concentrate, resulting in a milder, more approachable heat profile suitable for broader applications.\n\nThe chile's thick flesh and moderate size make it ideal for stuffing and grilling. Jalapeños are cultivated worldwide but remain a cornerstone ingredient in Mexican cuisine. Regional Mexican varieties exhibit subtle flavor variations, with some selections bred for consistent mild heat.
Culinary Uses
Stemmed and seeded jalapeños are used extensively in fresh salsas, pico de gallo, and ceviche, where their bright vegetative quality enhances lighter preparations. Whole peppers are halved and filled with cream cheese or chorizo (chiles rellenos), then battered and fried or baked. They appear pickled (en escabeche) as condiments and toppings for tacos, nachos, and burgers. Diced stemmed peppers feature in guacamole, sour cream-based dips, and cornbread. Grilled or charred, they add smoky dimension to quesadillas and grain bowls. The milder interior, once seeded, allows these peppers to function as accessible vehicles for heat in everyday cooking without overwhelming delicate dishes.