Food Alphabet
Jalapeno chili pepper (cuaresmeno, chipotle, morito)
"Jalapeno" is a "snub-nosed" red or green chili. It got its name from the city of Xalapa, located in the Mexican state of Veracruz. Today, however, it is grown in other agricultural areas — in the north-west of Mexico in Oaxaca and Chihuahua, and in the southern part of the United States-in Texas and New Mexico.
"Jalapeno" is of medium and strong sharpness. Most often, its small fleshy pods are used pickled, smoked or fresh (in sauces).
Jalapeno is especially popular in Mexican cuisine. Here, pepper rings are decorated with the popular snack "nachos", and whole pods are stuffed with cheese or minced meat, after which they are baked or deep-fried.
Having both a fruity taste and a burning sensation, the jalapeno pepper is perfect as a snack for meat and cheese dishes. This is probably why in Italy this type of pepper is often added to pizza, and in the United States - to cheese crackers.
Dried and smoked red jalapeno pods are called "chipotle". They are easily recognizable by their ashy color, smoked smell and taste, with hints of chocolate and tobacco. In Mexican cuisine, they are used in various dishes-from soups to salsa. The word "chipotle" comes from the ancient Aztec language and means "smoked chili": the unique way of drying gives this pepper a piquant sweet taste with the smell of smoking, so that, closing your eyes, it is impossible to distinguish "chipotle" from dried prunes.
Chipotle pods are sold dry or in cans, marinated in vinegar. They taste more pungent than "jalapeno". This pepper is perfect for sauces and broths.
Speaking about the varieties of dried "jalapeno", it is impossible not to mention also the pepper"morito". "Morito" is a dried pod of medium size, tastes sweet and sour and very spicy. Its color is dark red, almost brown. This pepper is well combined in dishes with chicken and meat.
