The jalapeño, a medium sized chili pepper, is a cultivar of the species capsicum annuum which originated in Mexico. It is probably the most well-known of the chilies, often considered one of the hottest. However, the jalapeno’s heat level varies from mild to hot, depending on the soil and cultivation. The heat is mostly concentrated in the membrane surrounding the seeds and in the seeds itself, which is why whole chilies are much hotter than chilies that have been seeded. Always use caution when handling chilies and keep hands away from the face and eyes as it can be extremely painful if brought into contact with the eyes. It is traditionally picked unripe as a green fruit but it can also be eaten as a mature red chili.
One cup, chopped (90 grams) contains only 27 calories and provides 10 percent of your dietary fiber and 66 percent of vitamin C. It is low in Cholesterol and Saturated Fat, low in Sodium and a very good source of Vitamin A, Vitamin K, Vitamin B6, Thiamin, Copper, Potassium and Manganese.
Fresh out of garlic? Around here the best deterrents against vampires and werewolves are chilies. It’s also very effective in warding off the evil eye. According to the web site, Fiery-Foods, East Indians in Trinidad have been known to wrap “seven red pepper pods with salt, onion skins, and garlic skins in paper” and pass it around a baby to “remove najar, the evil eye, which is believed to cause unnecessary crying.” Another African-American legend holds that in order for peppers to be hot, you must be angry when you plant them. We assume that means, if you want medium hot peppers you would only need to be mildly annoyed.
1 lb Italian Sweet Sausage
1 8 oz. pkg. Cream Cheese
4 T. Parmesan Cheese
3 tsp. Italian Seasoning
A produce bag full of big Jalapeño Peppers.
Note: If you get the smaller ones they will be really hot. The bigger peppers are mild.
Crumble and cook sausage. Remove from heat and drain grease.
In bowl mix cooked sausage, cream cheese, parmesan cheese, and Italian seasoning.
Prepare peppers by cutting in half and removing seeds. Fill each pepper and place on cookie sheet. Broil for about 4-6 minutes. Be sure to wash your hands and keep your hands away from your face as these peppers can be extremely painful to the eyes.
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