Description
Red Jalapeño chile peppers are best suited for both raw and cooked applications such as grilling, roasting, baking, stir-frying, and simmering. The mature peppers can be used as a substitute for green jalapeño chile peppers in recipes, and the pods can be sliced and stirred into dips, salsa, guacamole, and sauces. The peppers can also be mixed into casseroles and mac and cheese, tossed into soups and stews, used as a filling in tamales, stuffed with cheeses and grains, or roasted with cooked meats.
In addition to cooked preparations, Red Jalapeño chile peppers can be baked into cornbread and kneaded into pasta dough, or they can be pickled for extended use as a condiment. Red Jalapeño chile peppers pair well with meats such as beef, pork, poultry, and fish, cheeses such as cheddar, swiss, and cream cheese, corn, tomatoes, garlic, onions, green onions, potatoes, and citrus. 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.
Supplier: Mexborough
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