jalapeño pepper or hot sauce to taste
Jalapeños are rich in vitamin C, capsaicin (a compound with anti-inflammatory properties), and antioxidants. A 100-gram serving contains approximately 29 calories and 2.6 grams of carbohydrates with negligible fat and protein.
About
The jalapeño (Capsicum annuum var. annuum) is a medium-sized chili pepper native to Mexico, specifically the state of Veracruz. Jalapeños are typically 2-3 inches long with a thick-walled, smooth green pod that matures to red when fully ripe. The pepper has a characteristic fruity, grassy flavor with moderate heat, ranging from 2,500 to 8,000 Scoville Heat Units (SHU). When harvested green, jalapeños are milder and brighter in flavor than their red-ripe counterparts, which develop increased sweetness and deeper, more complex heat. Regional variations exist, with some cultivars such as 'Early Jalapeño' and 'Tam Jalapeño' bred for commercial production.
Culinary Uses
Jalapeños are used extensively across Mexican, Tex-Mex, and contemporary American cuisines, appearing fresh, roasted, smoked (as chipotles), or pickled. Fresh jalapeños are sliced into salsas, guacamole, and ceviche, or stuffed with cheese and deep-fried for chiles rellenos. The peppers are also commonly diced into tacos, nachos, and cornbread, or roasted whole to soften the flesh and deepen flavor. Roasting over an open flame or griddle chars the skin, making it easier to peel and mellowing the heat while concentrating sweetness. Pickled jalapeños (en escabeche) serve as a pantry staple for topping pizzas, burgers, and composed salads.