Jalapeno

What Is Jalapeno

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Capsaicin, a chemical compound concentrated in the white pithy ribs of a pepper, gives jalapenos, a member of the nightshade family that also includes tomatoes, eggplant, and potatoes, their heat. Jalapenos, like most hot peppers, vary in heat depending on a variety of growing conditions, such as sunlight exposure and soil pH. The Scoville scale measures the heat of a pepper in Scoville units, and jalapenos range from 2,500 to 8,000. They are most frequently used in Mexican food, have a heat level between poblanos and habaneros, and are typically among the least expensive fresh peppers at the grocery store.
A mature jalapeno pepper hangs down and is 5–10 cm long. Its round, firm, smooth flesh is 25–38 mm wide. 

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Depending on the use, fresh jalapenos can be chopped, sliced, or diced. To evenly distribute the heat in a salsa or salad dressing, prepare a small dice. When you want to pack more heat into a bite, like on nachos, slice jalapeno rings. The ribs and seeds can be removed to lessen the heat. When handling fresh jalapenos, however, exercise caution because the oils on your fingers can get into your eyes, nose, or other sensitive skin areas and cause pain. JGBC is the leading 

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