Jalapeño Chilies are identified by their plump, elongated shape, with a skin that should be shiny, waxy and bright. Typically, larger jalapenos tend to be milder in terms of heat. The flesh will be slightly thick and lengthwise, central seed cavity. Color can vary to bright green to almost black. Common growing defects include growth cracks that come from either age or growth spurts. Typically, growth cracks can indicate a higher heat level. Also be on the lookout for shoe polish, a blackening of the skin surface from chilling in the growing process. None of these impact quality.
How to Store
– Store in an airtight container in a cool, dry, dark place for up to six months or more.
– Follow good rotation practices, first shipments received should be used first.
– Plan to rotate frequently to maintain quality.
– Be sure to wear gloves in handling chilies.
– Never touch your eyes after handling or prepping chilies.
– Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
– Prepare as needed. Try not to use a product from the previous day.
– Removing the seeds will reduce the heat of the pepper and alter the expected flavor.
– Clean and sanitize cutting utensils after prep.
– Wash your hands thoroughly after preparing chilies.
– Store prepared product in the refrigerator.
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