The Tasty Jalapeno

The jalapeno pepper has a long history as a food for people around the world. The jalapeno is a small chili pepper that is loved for the warming and spicy burning sensation that it causes in the mouth when eaten. The jalapeno is approximately 2 to 3-1/2 inches in length and when ripe is green and more uncommonly red in color.

The jalapeno originally was cultivated in the country of Mexico but now over 6000 acres of the tasty peppers are grown here in the United States of America, with most being grown in the states of Texas and New Mexico.

The jalapeno has a heat factor that varies from mild to hot depending on its growing conditions and its method of preparation. Most of the substance that causes the hot sensation ( capsaicin ) is concentrated in the seeds and the veins of the peppers. So with that known you can make a milder dish by carefully removing all the seeds and veins from your peppers as you are preparing them. Care should be used when cooking with jalapenos as they have been known to cause skin irritation in some people. Some also believe that the substance named capsaicin has cancer fighting effects but studies in Mexico and India have linked high consumption of chili peppers with stomach cancer so over eating them is not a good idea in my book.

Jalapeno peppers are used in a variety of dishes, snacks, and appetizers ranging from Mexican dishes to cheese stuffed jalapenos breaded and deep fried called Jalapeno Poppers. They are also used an a wide variety of hot sauces and salad dressings to add flavor and heat. When picking these peppers in the market look for those that are firm, smooth-skinned and have solid green coloring. Those cracks or dry looking lines you see are not blemishes per say, they are a sign of hotness that occurs as the pepper ages and matures.

Now that you know a little about this wonderful pepper I will give you a couple unique recipes to add some variety to your dinner table in the coming weeks:

Jalapeno Coleslaw

1 Medium Head of Cabbage
2 Medium jalapeno peppers
1 dill pickle
1 cup of mayo
1/4 teaspoon of salt
1 tablespoon of apple cider vinegar
1 small green pepper
1/2 small sweet white onion

Chop your cabbage up in manageable pieces and wash thoroughly. Do the same with your jalapenos, pickle, green pepper and onion. Toss all of these in the food processor and chop till they are finely ground and mixed up thoroughly. Add the mayo, salt, vinegar and mix again until all the ingredients are evenly mixed. Pour out into a bowl and cover and place in the refrigerator until serving time.
This coleslaw is amazing with grilled burgers and hot dogs fresh off the grill. Your guests will love you for it. although you should probably make a batch of slaw without the peppers for those people who cannot eat hot foods due to gastrointestinal issues.

Jalapeno Potato Salad

3 Baking Potatoes
1 medium jalapeno pepper
1 dill pickle
2/3 cup of mayo
1/8 teaspoon of salt and pepper
1/2 medium onion
1 boiled egg
1 medium stalk of celery
1 tablespoon of yellow mustard

Boil your potatoes until they are firm but done. this will probably take around 20 minutes on most stoves. Take 2 of the potatoes and mash them up to almost mashed potato consistency. Take the other potato and chop it into small cubes and toss in the bowl with the mashed potatoes. Chop your pickle, onion, celery, and boiled egg up finely and place them in the bowl with the potatoes along with the mayo, mustard, salt and pepper. Mix thoroughly. Chill until ready to serve. This dish will be much better if made a day ahead of time and allowed to sit and let the flavors meld with one another in the salad. Again I say your guests and family will be amazed at this side dish served with sirloins off the grill or fresh fried chicken and melon for desert.

Don't fear the jalapeno pepper. Give it a chance and it will spice up your cooking and your life.