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JALAPEÑO PEPPER FRESH (click image to view)

 

$1.19


Product: Fresh Jalapeño Pepper Green | Red  

$1.19-pound | ($0.07/oz)

Reg.$5.39 lb

There is approximately 0.03 oz wt. per piece.

About Shipping 

MOQ: 11 lbs

(Mixing Purchase Order with others products allow, One Pound per Product Minimum)

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  • Limited weight rules apply 23 lbs
  • Priority Service
  • Please allow 3 to 4 days for delivery
  • Table Shipping Rates Info
  • Flat Rate charge of $55.00 USD to purchase orders above 1 lb
  • Prices may vary without notice

About the Product

The smoother the pepper, the younger, and milder it is. The more white lines, the older and hotter. Red jalapeños can be pretty hot if they have a lot of striations, but they are also sweeter.

  • Availability All Year
  • Hand-selected, Hand-picked
  • Vegan, Gluten free, All Natural
  • FDA Certified
  • High Vacuum Packing or Shrink Film
  • Product of Mexico

Packing Details

Vacuum packing is a method of packaging that removes air from the package prior to sealing. Shrink film is sometimes used to have a tight fit to the contents. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. 

For wholesale inquiries information [here]

  • 1 1/ 19 bushel, sacks loose | Pallet

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  • Due to the nature of our product, all sales are final
  • Returns accepted if product not as described, buyer pays return shipping fee.

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Frequently Bought Together

Jalapeño pepper+large d59d0868 4eb5 4dd5 8012 b12045c1921a - JALAPEÑO PEPPER FRESH (click image to view)+red onion+serrano chili pepper
Price for all:   $4.36

Description


FRESH JALAPEÑO PEPPER 

The jalapeño pepper is variously named huachinango, for the ripe red jalapeño, and chile Gordo (meaning “fat chili pepper”) also known as cuaresmeño as it was traditionally consumed during Lent.

Jalapeno Pepper

Image result for jalapeño pepper

Jalapeño Pepper 

The name jalapeño is Spanish for “from Xalapa” (also spelled Jalapa), the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. The name Xalapa is itself of Nahuatl origin, formed from roots xālli [ˈʃaːlːi] “sand” and āpan [ˈaːpan] “water place”.

Genetic analysis of Capsicum annuum places jalapeños as a distinct genetic clade with no close sisters that are not directly derived from jalapeños. Jalapeños were in use by the Aztecs prior to the Spanish conquest; Bernardino de Sahagún in the Florentine Codex writes of Aztec markets selling chipotles (smoked jalapeños), mole made from chipotles, besides the sale of fresh chilies.The use of peppers in the Americas dates back thousands of years, including the practice of smoking some varieties of peppers in order to preserve them; further, well-preserved samples and genetic testing would be needed to determine the usage and existence of the jalapeño clade and pod type into the past.

Nutrients

In a 100 gram serving, raw jalapeños provide 29 calories and are an excellent source (> 20% of the Daily Value, DV) of vitamin C, vitamin B6, and vitamin E, with vitamin K in a moderate amount (table). Protein, dietary fiber, fat and other essential nutrients are low in content (table).

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Scoville units

Compared to other chilies, the jalapeño pepper heat level varies from mild to hot depending on cultivation and preparation and can have between 2,500 and 10,000 Scoville units. The number of scars on the pepper, which appear as small brown lines, called ‘corking’, has a positive correlation with heat level, as growing conditions which increase heat level also cause the pepper to form scars. For US consumer markets, ‘corking’ is considered unattractive; however, in other markets, it is a looked for the trait, particularly in pickled or oil preserved jalapeños.

The heat level of jalapeño pepper varies even for fruit from the same plant; however some cultivars have been bred to be generally milder, and on the low side of the heat range, such as the TAM Mild’s and Dulcito, and others to be generally hotter, and on the high end of the heat range, such as Grande. As the peppers ripen their pungency increases, making red jalapeños to be generally hotter than green jalapeños, at least of the same variety. If the jalapeño plants were stressed by increased salinity in the water, erratic watering, temperature, light, soil nutrition, by insects, or illness this will increase the pungency of the produced jalapeños.

All of the capsaicin and related compounds are concentrated in vesicles found in the placenta membrane surrounding the seeds; the vesicles appear white or yellow and fluoresce in the range of 530– 600 nm when placed in violet light.  If fresh chili peppers come in contact with the skin, eyes, lips or other membranes, irritation can occur; some people who are particularly sensitive wear latex or vinyl gloves while handling peppers, if irritation does occur washing the oils off with hot soapy water and applying vegetable oil to the skin may help. When preparing jalapeños, it is recommended that hands not come in contact with the eyes as this leads to burning and redness.

Tip: How to Check for the Hotness of Jalapeno Pepper

Here’s a quick tip for choosing jalapeños that can help you decide which ones to pick. Jalapeño chilies progressively get hotter the older they get, eventually turning bright red. As they age, they develop white lines and flecks, like stretch marks running in the direction of the length of the pepper.

The smoother the pepper, the younger, and milder it is. The more white lines, the older and hotter. Red jalapeños can be pretty hot if they have a lot of striations, but they are also sweeter.

Tip: How to Check for the Hotness of Jalapenos (photo)

Hottest jalapeños

If you are trying to avoid the hottest jalapeños (say for a stuffed jalapeno dish), pick the chiles without any striations. If you are looking for heat, find a red or green one with plenty of white stretch marks.

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Picking a mild one

Note that this is just a guideline. There is still plenty of variation among individual peppers. You can find hotter-than-Hades peppers without any white lines. But your chances of picking a mild one are better if you go for smooth. Or if you are looking for heat, you will more likely find that in a pepper with lots of lines.

Update:

I would like to clarify here that this tip is based on absolutely NO scientific evidence. I was complaining to a Mexican chef friend of mine one day that I kept on buying jalapeños with no flavor and no heat, and he pointed out to me that I should look for peppers with a few striations (but not too many).

Image result for jalapeño pepper

Jalapeño for Salsa and Guacamole 

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Jalapeño Pepper Bacon wrapped!



Packing Details

High Vacuum is a method of packaging that removes air from the package prior to sealing. Shrink film is sometimes used to have a tight fit to the contents. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components.

  • Unit Type: Piece
  • Carton Box
  • Package Weight: 4 lbs
  • Package Size: 13.11in x 12.67in x 3.93in

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.

Additional information

Weight 1 lbs
Dimensions 13.11 × 12.67 × 3.93 in
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