Jalapeño’s are medium sized chilli peppers, and grow an average of 2-4 inches. They are green when they are ripe, but eventually turn red the longer they are left on the vine. Both red and green are usually available in your local grocery store, however one important difference is that the red ones tend to be sweeter and not as hot as the green ones.
Capsaicin is the chemical compound in the peppers that makes them spicy, and is located in the seeds and the veins (white parts) within the pepper. The more seeds a pepper has, the more spicy it generally is. External factors can also influence the spiciness of the peppers such as; the climate, soil conditions, and amount of rainfall the plant received as it was growing.
To save yourself a potentially painful experience, always, always use rubber gloves when you are cutting and seeding chilli peppers (I say this from experience!). Sweet bell peppers are the only peppers that do not contain capsaicin. The capsaicin will absorb into your hands and within 20 minutes you will start to feel an excruciating burning sensation – anywhere you have touched yourself with your hands. Some home remedies to try and alleviate the burning are, pour vinegar on your hands to try and neutralize the capsaicin, or try dabbing the areas with rubbing alcohol.
Baked Jalapeño Peppers
- 8 jalapeño’s halved and seeded (wear rubber gloves)
- GF chopped GF bacon
- GF Cheddar cheese grated
- GF cream cheese or goat cheese
- GF panko crumbs tossed with melted butter/oil until moistened
- Fresh cilantro
- Salt & pepper
- Place halved jalapeños on a baking sheet and add desired toppings.
- If using cream cheese, place the other half of the jalapeño onto top, to enclose the cream cheese inside. This will allow the cheese to soften and not dry out as it bakes. Or press some panko crumbs into the cheese to cover it.
- Bake in oven at 400°F for 15-20 minutes or on BBQ until jalapeños are tender and cheese is melted.