JALAPENO

~40 lbs Sourced from Mexico Jalapeno aka "Jalapeño", "Mo-Xi-Ge-Jiao", "墨西哥椒" Jalapeno is medium-sized green chili hot pepper. The skin color ranges from bright green to greenish-black. It has a slightly curved, conical shape that generally measures two to three inches in length and one inch in diameter. Jalapeno tastes very much like serrano pepper, only with less heat. Jalapeno is a common topping for nachos and tacos. In addition, minced jalapenos are widely used in making salsas, sauces, and bottled hot sauces. Jalapenos are available year-round. Handling Tip Selection Jalapeno is firm with no signs of decay or shriveled skin. The skin is smooth and shiny. A hot crack (Dry lines or striations across the skin) indicates a hotter pepper. The more streaks you see, the more intense heat. These lines are not an indication of poor quality. Storage Jalapeno pepper should be stored at 45°F - 55°F (7°C - 13°C) with a relative humidity of ninety to ninety-five percent and no mist. The typical shelf life is two to three weeks. Shelf life can be extended by another week by packaging in moisture-retentive films under optimal storage temperature. Storage temperature above 55°F (13°C) will accelerate ripening and bacterial soft rot. Jalapeno pepper is sensitive to ethylene, a naturally occurring gas that regulates ripening. Jalapeno pepper should not be stored with high ethylene-producing products to extend shelf life and avoid softening and discoloration. Jalapeno pepper produces a very low level of ethylene. Jalapeno pepper is sensitive to chilling injury at storage below 45°F (7°c). Symptoms include surface pitting, water-soaked areas, decay, and discoloration of the seed cavity. As the pepper ripens, it becomes less sensitive to chilling injury.