Jalapeño peppers are very rich in Vitamin A, Vitamin C, and potassium. They are moderately rich in folate (folic acid) and dietary fiber. For most individuals, there is a limit to the amount of this vegetable which they can eat due to its caustic (burning of the mouth) nature; therefore, this vegetable is mainly used as a condiment (as in salsa or picanté sauce) and is usually used in small amounts
Planting and Harvesting Jalapeño Peppers
The ideal time to start planting jalapeño peppers is March to April in the spring and late July to August in the fall. Harvest would then take place during June in the spring and October until the first frost in the fall/winter season
|Plant Jalapeño Peppers||Harvest Jalapeño Peppers|
|March to April||June to October
until the first frost
|July to August|
Storing Jalapeño Peppers
Peppers should be stored in the refrigerator and are best if used within 3-5 days of harvest.
Choosing and Freezing Jalapeño Peppers
Choose firm, smooth peppers that have good color and shape and do not have soft spots or wrinkled skin. Also look for a deep, glossy sheen, comparable heavy weight, and firm walls or sides. Avoid peppers with very thin walls (indicated by lightweight and flimsy sides), peppers that are wilted or flabby with cuts or punctures through the walls, and peppers with soft watery spots on the sides (evidence of decay).
To prepare jalapeño peppers, wash well and remove the stem. When cutting, trimming, and slicing these peppers, wear rubber gloves and keep the gloves on while cleaning the cutting board, knife, and gloves. As a precautionary recommendation, be careful to not touch your eyes while you are cutting jalapeño peppers. Jalapeño peppers can be frozen without blanching because of their high citric acid content.
Preparation of Jalapeño peppers
- Wash the peppers well and remove stems.
- Wear gloves while cutting, trimming, and slicing peppers. CAUTION: Do not touch eyes!
- Put in appropriate freezer bags; freeze.
The following recipe can be used as a topping for Mexican dishes, such as tacos, tostadas, or used as a dip for tortilla chips.
- 1 large ripe tomato, cored, peeled, seeded and diced
- 2 tbsp. finely chopped onion
- 1 tsp. fresh jalapeño pepper, chopped
- 1-2 tsp. fresh lime juice
- 1 tsp. salt
- 1 tsp. finely chopped fresh cilantro
- Combine all ingredients in a medium bowl. Stir to mix well. Cover and refrigerate if not served immediately.
Nutritional Analysis (per serving): Calories:4; Protein:0 gm; Carbohydrates:1 gm; Total Fat:0 gm; Cholesterol:0 mg; Vitamin A:12.3 RE; Folate:2.73 mcg; Vitamin C:3.89 mg; Potassium:38.3 mg; Sodium:27 mg;
Diabetic Exchanges: Unlimited
The information given herein is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by the Texas AgriLife Extension Service is implied.
Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.
Publication Revised January 2009