The jalapeño is perhaps the best-travelled Mexican chili, one that is now found practically everywhere in the world. About 5 to 6 cm long, conical and ranging from medium to dark green (though it turns red when ripe), this large chili comes originally from the town of Jalapa in the Mexican state of Veracruz.
Once dried and smoked, the jalapeño takes on the name of chipotle. Relatively mild, small and light brown, it is preserved in sauce or vinegar.
Keep in a cool dark place. Will easily keep for more than a week unwrapped in the refrigerator crisper. Wrapping them in plastic bags will make them rot. To keep them longer marinate them or place them in oil.
All of the chili's heat is concentrated in the seeds and ribs. To lessen their strength just remove all or some of these parts. When simmered, chiles add flavor; when subjected to dry cooking or roasting, they show their full strength.
It can be used stuffed, marinated, in stews and chili con queso, or mixed with cream, cheese, onion and cumin and served with tortillas.
Uses (fresh / jalapeño)
When fairly large, they can be:
- used in baking (jalapeño cornbread)
- added to Olla podrida (a Mexican stew)
- used in Chili con queso
Uses (dried / chipotle)
- They are generally used in "adobo" sauce and the traditional seasoning for tamales
- Mocha Sauce
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