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Title:
Jalapeño chillies
(capiscum annuum)

Description
The Jalapeño chillies are related to the paprika. These chillies are native to Spain. Jalapeño chillies are medium to hot. Jalapeño´s can be red or green and have a cone-shape.
 
Main nutrients
Copper, Fiber, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Riboflavin, Thiamin, Vitamin A, B6, C and K.
 
Preparation
Fresh chillies should be washed. When you remove the seeds, the chillies will have a milder taste. After washing, the chillies can be eaten raw or roasted, baked or steamed for further use.
 
Consumption
Jalapeño Chillies can be eaten raw, smoked, steamed, baked or boiled. They are delicious when stuffed added to soups, stews, dips and other dishes. There are even jellies made of Jalapeño.
 
When to eat
When green, the chillies can be ripened at room temperature. Ripe, red Jalapeño chillies can best be kept in the refrigerator.

 
Did you know?

  • The jalapeño is named after the Mexican town of Xalapa,
  • which is also spelled Jalapa.
  • Jalapeño is pronounced as : hah lah pain yo.
  • A chipotle is a ripe jalapeño that has been smoked.
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