Jalapenos conquer the United States!

Jalapeno chilies are named after the town of Jalapa in the Mexican state of Veracruz. . There are two kinds of jalapeno; the green and the red.

Bright medium to dark green, tapering to a rounded end, and measuring about 2 to 3 inches long. Thick, fleshed; has a green vegetable flavor. This fresh, dark green chile is the most widely eaten hot chile in the United States and the first chile to be taken to space in 1982. Jalapenos can be added to anything you want to spice up: salsas, nachos, tacos, breads, sauces, dips, bagels, and even hamburgers.

Red Jalapenos:

Ripe form of green jalapenos are the red and has a sweeter flavor than the green. Use it pickled (en escabeche) or in salsas, stews, sauces or tamales. It can also be served as rajas, or roasted for soups. Smoking them, usually over mesquite wood, dries red jalapenos. The dried smoked jalapenos are known as Chipotle chilies. Red jalapenos, as well as green ones are originated in Veracruz, Oaxaca, Chihuahua, Texas, and other parts of the Southwest. In a scale from 1-10, their heat level is 5.5

Jalapenos in escabeche:

These are the familiar pickled jalapenos. The best-flavored brands are the ones in cans from Mexico. Avoid brands with seeds removed. The pickling liquid from a can of jalapenos en escabeche has a great flavor of its own and makes an authentic addition to ceviches. Canned jalapenos are very widely available.

Recipes with Jalapenos, click here.

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"SalsaKiss" products:

At "SalsaKiss.com" we have spicy products available to perk up your meals. "Pain is Good - Batch #37 Salt of Jalapenos" will add a savory flavor to any meat you grill. Also, add it to your dips. Spice your snack time by popping some "Pain is Good - Batch #37 Popcorn of Jalapenos".

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Recipes with Jalapenos, click here.