The Jalapeño takes its name from the city of Jalapa in Mexico, where it was first cultivated. It is used in sauces, guacamole, as a stuffing, and in dishes such as nachos and pizzas.
It can be dried, smoked (becoming chipotle), or pickled in vinegar to preserve its flavor and heat. It is often eaten in escabeche with other vegetables or added to soups and stews.
Its spiciness level is moderate, turning hotter as it ripens from green to red, and its value on the Scoville scale ranges between 2,500 and 5,000 SHU.
It is also known as chile cuaresmeño and is elongated and fleshy, with a bright green color when young.
Tacos with Jalapeños
Ingredients
- 250 grams of meat
- 1/2 red onion
- Mexican spices
- 60 grams of grated cheese
- 6 wheat tortillas
- 2 jalapeños
- 1 lime
Preparation
- Cut 1 jalapeño into medium pieces and add it to the blender with the juice of half a lime, the peeled garlic, water, a drizzle of oil, and season with salt and pepper.
- Cut one jalapeño into thin strips and, together with the onion cut into strips, mix with the juice of 1/4 lime, salt, and vinegar to marinate.
- Heat a drizzle of oil in a pan and add the shredded meat until golden brown.
- Place the tortillas in a preheated oven at 220°C and add the grated cheese. Bake until the cheese melts.
- When the tortillas are ready, place them on plates and add the seasoned meat and jalapeño sauce to taste. Add lime juice as desired.
Green Jalapeño Sauce
Ingredients
- 10 jalapeño peppers
- 3 garlic cloves
- 1 onion
- Finely chopped fresh cilantro
- 120 ml extra virgin olive oil
- 100 ml lime juice
- Salt to taste and two green tomatoes (optional)
- 2 teaspoons of salt
Preparation
- Brush the peeled onion and garlic with oil and bake at 180°C with a little salt.
- Blend the jalapeños with the onion, garlic, and the rest of the ingredients including the lime juice, adding salt to taste.
- Strain the sauce to remove impurities and store it in a sealed jar in the refrigerator.
