These peppers are about a 7 on the heat unit scale and the tastiest around! Carefully dried for your convenience! Perfect for all your favorite cooking dishes using Jalapeno's! Jalapeno chilies "hah-lah-PEH-nyoh" are thick, leathery dark green or red chillis that contains quite a bit of heat. The Jalapeno is one of the most commonly grown chillis in Mexico and probably the most common chilli pepper in the U.S. When the jalapeno is smoked and dried it is called a "chipotle".
The name "jalapeno" is derived from "Jalapa" the capitol of Veracruz, Mexico. The chiles average 2" to 2 1/2" in length and about 1" in diameter.
The use of this chile dates back to the Aztecs who were the first known to smoke the chiles. Jalapenos are so thick and fleshy that they can't be dried to preserve them because they'll rot before they will dry.
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Uses and Product Types
The Jalapeno is very versatile and is used fresh, roasted, filled, as well as pickled. It can be diced and used in fresh salsas and pico de gallo or atop any dish where a little extra "heat" is desired. The pickled versions are used as a condiment. Jalapenos are also used in cooked dishes.
The Jalapeno is considered a moderate to hot chilli or a 6-7 on a scale of 1 to 10 (10 being the hottest).
Make The Best Chili Ever!
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1 pound hot italian sausages, cut into 1 inch lengths
1 pound sweet italian sausages, cut into 1 inch lengths
1/4 cup olive oil
2 cups coarsely minced onions
6 cloves organic garlic minced
2 pounds ground beef chuck
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
6 fresh jalapeno peppers or 3 TBSP powder
1 cup dry red wine
1 cup chopped fresh organic parsley leaf
3 cans 35 oz each, italian plum tomatoes
2 tablespoons tomato paste
6 tablespoons organic chili powder
3 tablespoons ground cumin
2 tablespoons dried organic oregano
1 tablespoon dried organic basil
2 tablespoons salt
1/2 tablespoon organic fennel seeds
2 tablespoons freshly ground organic black pepper
2 pounds ripe plum tomatoes grated Monterey Jack cheese, for garnish sour cream, for garnish sliced scallions, for garnish
Place a large heavy skillet over medium heat, and saute the sausages until well browned. (If necessary, ad 1/4 cup water while brownin.) Transfer the sausages to paper towels to drain.
Heat the oil in a deep, heavy, flameproof casserole over low heat. Add the onions and garlic, and cook until just wilted, 5 minutes.
Raise the heat to medium, and crumble in the ground chuck. Cook, stirring frequently to break up the pieces, until the meat is well browned.
Add the drained sausages, bell peppers, and jalapeno peppers to the casserole. Cook, stirring frequently, until the peppers are slightly wilted, 10 minutes. Remove the casserole from the heat, and stir in the drained tomatoes, wine, parsley, tomato paste, and all the hers and spices (do not add the fresh tomatoes). Return the casserole to medium heat, and cook slowly, stirring frequently, 10 minutes. Then add the fresh tomatoes and cook another 10 minutes.