Green Jalapeño chili peppers are curved to straight pods, averaging 5 to 15 centimeters in length and 2 to 5 centimeters in diameter, and have a conical shape tapering to a rounded point on the non-stem end. The skin is smooth, taut, and glossy, ripening from dark green to red when mature. Underneath the surface, the thick flesh is crisp, green, and aqueous, encasing a central cavity filled with round and flat, cream-colored seeds. Green Jalapeño chili peppers have a bright, vegetal, and grassy flavor mixed with a mild to moderate level of spice.
Green Jalapeño chili peppers are available year-round.
Green Jalapeño chili peppers are best suited for both raw and cooked applications such as roasting, baking, grilling, simmering, and stir-frying. The green peppers are considered to be one of the most versatile culinary varieties and can be chopped into salsas, blended into hot sauces and marinades, diced into dips and guacamole, or cooked into jelly. The peppers can also be sliced into stews, soups, and chili’s, baked into muffins and bread, chopped for ceviche, sprinkled over pizzas, or used as a topping over nachos and tacos. In addition to cooked applications, Green Jalapeño chili peppers are a common pickling pepper and can be used as a condiment on hot dogs and sandwiches. Their thicker flesh also makes them ideal for stuffing with vinegar, tomatoes, garlic, cilantro, beans, corn, cheese, cream-based sauces, pork, and ground beef. Green Jalapeño chili peppers pair well with fruits such as kiwi, pineapple, mango, and watermelon, cheeses such as feta, cheddar, and cream cheese, meats such as bacon, pork, beef, and poultry, shrimp, tomatoes, cucumbers, broccoli, carrots, radish, corn, avocado, potatoes, cilantro, and arugula. Fresh peppers will keep up to one week when stored whole and unwashed in a paper bag in the refrigerator. The peppers can also be frozen up to three months.