Peppers-Hot
From Wikipedia, the free encyclopedia

Scientific Classification

Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Asterids
Order:
Solanales
Family:
Solanaceae
Genus:
Capsicum
Species:
C. annuum
Binomial name
Capsicum annuum

About
The jalapeño is a fruit, a medium- to large-sized chili pepper with a warm, burning sensation
The jalapeño is a fruit, a medium- to large-sized chili pepper with a warm, burning sensation when eaten. A ripe jalapeño is 2–3½ inches (5–9 cm) long and is commonly picked and sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after Xalapa, Veracruz, where it was traditionally produced. 160 square km are dedicated for the cultivation in Mexico, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas.
The jalapeño is variously named in Mexico as huachinango, and chile gordo. The cuaresmeño closely resembles the jalapeño. The seeds of a cuaresmeño have the heat of a jalapeño, but the flesh has a mild flavor close to a green bell pepper.
As of 1999[update], 5,500 acres (22 km2) in the United States were dedicated to the cultivation of jalapeños. Most jalapeños are produced in southern New Mexico and western Texas. Jalapeños have 2,500 – 8,000 Scoville heat units. Compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh jalapeños may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding jalapeños. When preparing jalapeños, hands should not come in contact with the eyes as this leads to burning and redness.
Jalapeño is of Nahuatl and Spanish origin. The Spanish suffix -eño signifies that the noun originates in the place modified by the suffix, similar to the English -(i)an. The jalapeño is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li “sand” and a-pan “water place.”
Growing
Jalapeños are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red.
A chipotle is a smoked, ripe jalapeño.
Jalapeño jelly can be prepared using jelling methods.
Jalapeño peppers are often muddled and served in mixed drinks.
Texas Toothpicks are jalapeños and onions shaved into straws, lightly breaded, and deep fried.
Jalapeño Poppers, also called Armadillo eggs, are an appetizer; jalapeños are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
Recipes

Maria’s Chunky Salsa
Submitted by Maria Torres
Ingredients:
4-5 cups diced Roma tomatoes
½ of one red, yellow, and white onion (diced)
½ of one red, yellow, gold and orange bell pepper (diced)
4-5 Jalapeños
3-4 Serrano
1 bunch of cilantro, chopped
2 cloves of garlic (minced)
½ tsp. black pepper
½ tsp. kosher salt
½ tsp. garlic salt
½ tsp. oregano
½ tsp. cayenne pepper
1 tsp. of cumin
Juice from 1 lemon and 1 lime
1 can of diced tomatoes
Instructions: Dice up all the tomatoes, onions, peppers, and mash the garlic. Mix all ingredients together. Salt to taste.
Hot Mama Salsa
Submitted by Maria Torres
Ingredients:
8 Roma tomatoes
4-5 Jalapeños
½ Habanero
2 cloves of garlic (minced)
½ cup water
½ tsp. black pepper
½ tsp. kosher salt
½ tsp. garlic salt
1 pinch of oregano
1 tsp. of cumin
1 can of diced tomatoes
1 bunch of cilantro, chopped
½ of one lime juiced
Instructions: Place tomatoes, jalapeños and habanero in a saucepan with water.  Bring to a boil over high heat, then reduce heat to medium-low, and simmer until they are soft, 10 to 15 minutes. Place tomatoes and peppers in blender add minced garlic, pepper, salt, garlic salt, cumin, oregano, can of tomatoes, cilantro and water then puree until smooth. Pour contents into bowl and add lime juice and salt to taste.
Maria’s Mean & Green Salsa
Submitted by Maria Torres
Ingredients:
6 tomatillos, husked
1 yellow onion (chopped in quarters)
1 ½ cloves of garlic (minced)
2 Serrano peppers
3 Jalapeño peppers
1 bunch of cilantro, chopped
1 tsp. of chopped fresh oregano
1 ½ tsp. salt, or to taste
1 cup water
½ tsp. kosher salt
½ tsp. garlic salt
1 tsp. of olive oil
1 tsp. of cumin
½ of one lime juiced
Instructions: Roast tomatillos, peppers, and onions on stovetop in olive oil until tender.  Season with cilantro, oregano, cumin, and garlic salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth.