Jalapeños originated in Mexico and is named after Xalapa, Veracruz, where it was traditionally cultivated. It was not until the 15th and 16th centuries that they were introduced to the rest of the world. Jalapeños have 2,500 - 8,000 Scoville heat units (Bell peppers have 0, Serrano have 20,000, and Cayennes have 40,000) . Compared to other chilies, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. If you find you find the heat too much, cool off with a glass of milk. A protein in milk called casein can help douse capsaicin's fire.
Availability may vary by variety and with weather conditions.
Place unwashed fresh peppers in paper bags or wrap in paper towels and store in the vegetable compartment of the refrigerator, where they should keep for at least one week
Place on a plate or a wire rack in a dry, well ventilated room. You can also string the peppers up on string or thread and hang to dry.
IMPORTANT: Handling fresh jalapeños may cause skin irritation. wear latex or vinyl gloves while cutting, skinning, or seeding jalapeños. Additionally, you should wash your hands, knife, and cutting board after cutting these peppers.
Remove the he seeds and fleshy white inner membranes to reduce their heat.
Add to corn bread, stir-fries, and salsas
Roasted directly on a gas burner or under the broiler. Cook until charred all over and then transfer to a plastic bag to sweat. Seal the bag and let steam 10 minutes or longer. Remove blackened skins with fingertips or carefully scrape with a paring knife. Do not place under running water to peel or you will lose flavor as the oils wash off.
Great pickled with garlic, carrots and onions.