Black Mission Figs
When Black Mission Figs are blended with savory ingredients, such as salt, cocoa and spices, figs can produce a “meaty” flavor that has a smoky, almost steak-like aroma and taste.
Rambutan is best eaten fresh. To prepare, cut or tear base of fruit; press out the translucent pulpy flesh.
Red Jalapeno Chile Peppers
Inventory, 10 lbs : 0
This item was last sold on : 07/03/15
Red Jalapeno chile peppers are available in the summer months.
Botanically a part of Capsicum annuum the Red Jalapeno is part of the Solanaceae or Nightshade family. They are the fully mature version of a Jalapeno pepper, one which has been allowed to ripen from its commonly picked green shade to red while still on the vine. Less commonly used on the fresh pepper market than when at its immature green stage the Red Jalapeno is predominately used in production of chipotle pepper.
Just as in their green stage Red Jalapeno peppers have a conical shape and come to a broad end at their tip. Their shiny red skin is smooth and usually marked with characteristic striations known as “corking”. A characteristic that is reflective of the peppers maturity and is desired in the Mexican Jalapeno market but not so much in the United States. Their crisp flesh is slightly sweeter than the immature green jalapeno and has a notably hotter spice. Depending upon variety its Scoville range is from 2,000 to 10,000 units.
Red Jalapeno peppers can be used interchangeably in recipes that call for green jalapenos. Add fresh or roasted Red Jalapenos to salsas, sauces, guacamole, stews, soups, tamales, casseroles, dips or anything else that can take a little heat. Cornbread, pasta dough, cheese soufflés and breads will benefit from its sweet heat. Red Jalapeno peppers can be sliced and pickled (en escabeche) or cooked down to make pepper jelly. When dried and smoked the Red Jalapeno is the most common pepper used to make chipotle peppers. To store fresh Red Jalapenos keep refrigerated and away from moisture, use within one to two weeks.
Red Jalapenos originated in Mexico and have been in Mexican markets since the sixteenth century. Prior to the twentieth century the Red Jalapeno was most commonly sold at the market in its dried and smoked form as chile ahumados, known today as chipotle peppers. Named after the city of Jalapa in the state of Veracruz, Mexico, there are four main varaties produced in Mexico; Espinalteco, Morita, Tipico and Peludo. The Mexican states of Veracruz, Chihuahua and Oaxaca are major producers and cultivate approximately 40,000 acres a year. On average 20 percent of this crop is used to produce chipotle peppers, i.e. smoked Red Jalapenos. In addition to Mexico Red Jalapenos are also commercially produced in the United States, specifically in Texas and New Mexico.
Restaurants currently purchasing this product as an ingredient for their menu.
|Croces West||San Diego CA||619-233-4355|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Town & Country San Diego||San Diego CA||619-291-7131|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Don Chido||San Diego CA||619-232-8226|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|Rubicon Deli Pacific Beach||San Diego CA||858-488-3354|
Recipes that include Red Jalapeno Chile Peppers. One is easiest, three is harder.
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