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Did you know that jalapenos are named after the capital
of Veracruz, Mexico? Jalapa. Though very spicy, the jalapeno
is a favorite among chefs because it can be seeded very easily—and
the seeds and membranes, of course, are what add so much heat.
The flesh of the pepper is spicy but not searing. Even with
seeds and membranes intact, jalapeno chiles only have a medium
heat, nestled somewhere between poblano and serrano chiles.
Jalapenos are the perfect size for bite-sized appetizers,
but still roomy enough to fill with stuffing. Fresh jalapenos
are great stuffed with cream cheese and shrimp, wrapped in
bacon and then fried. They're also ubiquitous in Mexican cuisine
and its sauces.
Pickled jalapenos are milder in flavor, and are commonly
added to sandwiches, dips, etc. In the American Southwest,
pickled jalapenos are typically offered as a condiment almost
everywhere, including fast food chains.
Jalapenos don't air-dry well and must be smoked to preserve
them in dry form; smoked dried jalapenos are called chipotles.
Fresh jalapenos are available in most supermarkets, as are
pickled ones. Store fresh jalapenos in sealed plastic bags
or containers. To freeze, first blanche for a few minutes.
Refrigerate pickled jalapenos after opening.
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