Jalapeno Peppers

Scientific Binomial Name: Capsicum annuum

Selection Information

Usage:

Use sparingly in Mexican dishes, guacamole, and salad dressings. Warning: Jalapenos are very hot!

Selection:

Good-quality Jalapeno peppers should be firm, smooth-skinned and have solid green coloring. Dry lines are not a blemish. They are signs of a mature pepper and indicate hotness.

Avoid:

Avoid product that is soft, bruised, has wrinkled skin or spots of mold.

Seasonal Information

Jalapeno peppers are available year-round.

Jalapeno Pepper Nutritional Information

Nutrition Facts

Serving Size: 1 cup, sliced (90g)

Amount Per Serving

Calories 27 Calories from Fat 5

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0g 0%

Trans Fat

Cholesterol 0mg 0%

Sodium 1mg 0%

Total Carbohydrate 6g 2%

Dietary Fiber 3g 10%

Sugars 3g

Protein 1g

Vitamin A 14% Vitamin C 66%

Calcium 1% Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Jalapenos are low in Saturated Fat, and very low in Sodium and Cholesterol. They're also a great source of Iron, Magnesium, Niacin, Phosphorus and Riboflavin and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate

Pepper Tips & Trivia

The jalapeno gets its name from Xalapa, a town in Veracruz Mexico, where its been grown for centuries.
A chipotle, a staple of Tex-Mex and Mexican-American cuisine, is just ripe jalapeno that's been smoked.
If you don't like hot foods but want to add jalapenos to a recipe, removing the veins and seeds will take away some of the heat.