Jalapeno is a type of hot pepper that is prized for its pungent sensation. Jalapenos are harvested green and grown in Mexico. Fresh pods are rarely used in cooking, they are usually available pickled or dried. Pepper can be added to the first and second courses, it also goes well with many types of meat.
Properties and calorie content of jalapeno peppers
Jalapeno peppers are a unique product. By eating it, a person receives invaluable benefits for the body, since it contains a large number of components necessary for health and well-being.
Pepper contains vitamins - A, B2, B6, C, K, E and PP, beta-carotene, essential oils, sugar, piperidine, capsorubin, carotene, capsanthin and havicin, and also important minerals - magnesium, iron, calcium, potassium, phosphorus, sodium, copper, manganese, zinc and selenium.
Pepper has a positive effect on bowel function, improves digestion and normalizes metabolism in the body.
It also provides the prevention of cardiovascular diseases (atherosclerosis, myocardial infarction, stroke). Improves eyesight and strengthens hair. Pepper has antiviral, antimicrobial, and analgesic effects.
Excessive use of jalapenos in any form can cause gastrointestinal disturbances. Therefore, it is contraindicated in people with:
- disorders of the gastrointestinal tract;
- stomach ulcer;
- allergies or individual intolerance to the product;
- diseases of the kidneys and liver.
Also, the use of pepper is contraindicated in pregnant women, children and the elderly.
Jalapeno is considered a low-calorie product: 28 kcal per 100 grams of fresh pepper, and pickled 27 kcal per 100 grams.
Pickled jalapeno peppers classic step by step recipe with photos
Ingredients:
- jalapeno pepper - 10 pcs;
- boiled water - 150 ml;
- sugar - 2.5 tbsp. l.;
- salt (finely ground) - 1.5 tbsp. l.;
- garlic - 2 medium cloves;
- white wine vinegar - 140 ml.
Preparation:
Prepare clean jars and sterilize them in a water bath for 10 minutes. It is also worth boiling the lids for at least 3-4 minutes.
Put on gloves before cooking. Rinse the pepper thoroughly under running water.
Remove the tails and cut the jalapenos into thin rings (the seeds contain most of the hotness of the pepper, so if you don't like too hot, you can remove them).
Then put the cut rings in a colander and rinse in cold water.
Now we are preparing the marinade. Prepare a saucepan and add salt and sugar, wine vinegar, water and two peeled garlic cloves.
Put on fire and stir with a spoon until the salt and sugar crystals dissolve. Bring the marinade to a boil and pour the chopped pepper into it (you need it to be covered entirely, so it is better to use a wide container). Then turn off the heat and let sit for 15 minutes (the color of the pepper should change from bright green to olive).
Using tongs, transfer the pepper rings to the jar, tamping tightly and pour over the marinade.
Then close with sterilized lids and cool.
Candied jalapenos
Ingredients:
- jalapeno pepper - 650 grams;
- granulated sugar - 450 grams;
- apple cider vinegar - 150 ml;
- dried granulated garlic - 1.5 tbsp. l.;
- mustard beans - 1.5 tbsp. l.
Preparation:
Prepare the peppers - wash under running water and remove the tails. After the jalapenos, cut into slices, leaving the septa and seeds.
Put granulated sugar and apple cider vinegar in a saucepan, stir and put on fire. Boil the mixture for 5 minutes.
After the time has passed, add the mustard seeds, granulated garlic and chopped jalapeno rings to the saucepan. Stir gently and simmer for 5 minutes.
Then remove the pan from the heat and put the prepared sterile jars tightly on the hot pepper.
Put the remaining syrup on the fire, boil for 5-7 minutes and pour into jalapeno jars, while regularly shaking the jars so that the syrup is evenly distributed.
Tighten the jars with sterile lids and wrap them with a thick towel. To make the jars. Candied jalapenos can be stored in a cool place throughout the year.
Jalapeno peppers in a sweet and spicy marinade
Ingredients:
- jalapeno pepper - 10 pods;
- apple cider vinegar - 1 glass;
- water - 1 glass;
- black peppercorns - 10 pcs.;
- coriander - 1 tsp;
- bay leaf - 2 pcs.;
- garlic - 2 cloves;
- salt - 1 tsp;
- liquid honey - 1 tsp.
Preparation:
This recipe uses whole jalapeno pods. In advance, several longitudinal cuts must be made in the pepper.
Rinse the peppers under cold running water.
Next, in a saucepan, combine all the ingredients: apple cider vinegar, water, salt, black pepper, coriander, honey, garlic and bay leaf. Mix everything and put the pan on fire. After boiling, add the jalapeno peppers and simmer for 5 minutes.
Place hot pods in sterilized jars with tongs. Pour the marinade on top. There should be a space between the edge of the throat and the marinade, at least 1-1.5 centimeters.
Close the jar tightly with a lid and place in a water bath. The water should cover the container with pickled peppers at least 5 centimeters from the bottom. Leave preservation in a water bath for 10 minutes.
Pepper must be preserved within 5 days. After that, the workpieces are put into the refrigerator.
Pickled jalapeno peppers with vegetable oil
Ingredients:
- jalapeno pepper - 1 kg;
- water - 0.5 l;
- granulated sugar - 3/4 cup;
- salt - 1 tbsp. l.;
- vinegar (9%) - 1/4 cup,
- vegetable oil - 1/2 cup.
Preparation:
Rinse the jalapeno peppers under the running water and peel off the stalks. Then rinse and cut again.
Next, we prepare the marinade. Pour water into a prepared saucepan, add granulated sugar and salt. Mix all this, put on fire and bring to a boil.
Then pour 9% vinegar and vegetable oil into the boiling marinade.
Dip the chopped peppers in the marinade and simmer for 5 minutes.
After the time has elapsed, transfer the jalapenos to prepared sterilized jars, fill with hot marinade and roll up with sterile lids.
Turn the jars of pepper over and wrap them in a thick towel until they cool completely.
Mexican-style pickled jalapenos
Ingredients:
- jalapeno peppers - 10 pieces (large);
- water - 180 ml;
- white wine vinegar - 150 ml;
- salt - 1 tbsp. l.;
- granulated sugar - 1 tbsp. l.;
- garlic - 1 clove;
- dried oregano - 1/2 teaspoon
Preparation:
Rinse the jalapeno peppers under running water. Then cut into thin rings on a cutting board. Remove and discard the stems (jalapenos can also be pickled whole, but you will need to poke a small hole in each pepper to prevent them from exploding).
In a prepared saucepan, combine water, white wine vinegar, salt, granulated sugar, minced garlic, and oregano. Then put the saucepan on the fire and bring the marinade to a boil. After boiling, add the jalapeno peppers and then remove from heat.
Let the marinade cool for 10 minutes. Place the pepper and the marinade in one 0.5 L jar or 2 jars (240 ml each). Spread the marinade evenly between the jars and tighten the lids.
Refrigerate the jars of pepper for 3-5 days.
Pickled jalapeno peppers can be eaten both in pure form (as a savory spicy snack) and as part of salads. It can even be used for preparing salads, pizza, sauces for meat and fish. Also, its addition will decorate meat, fish and vegetable dishes.
Also see the video: how to prepare pickled jalapenos at home step by step.
