Origin: Holland

• Description
• Applications
• Storage
• Recipe

• It is hotter than any other kind of chili. Its length is between 5-10 cm and 2-5 cm in diameter, but that doesn't change how hot it is. It is a great addition to any meal and can be eaten whole, sliced, or chopped; raw pickled, roasted, or included in any recipe.

• You can use Green Jalapeno for both raw and cooked applications such as roasting, baking, grilling, simmering, and stir-frying. Green Jalapeno chile peppers pair well with fruits such as kiwi, pineapple, mango, and watermelon, cheeses such as feta, cheddar, and cream cheese, meats such as beef, and poultry, shrimp, tomatoes, cucumbers, broccoli, carrots, radish, corn, avocado, potatoes, cilantro, and arugula.

• Fresh peppers will keep up to one week when stored whole and unwashed in a paper bag in the refrigerator. The peppers can also be frozen for up to three months.

• Simple Jalapeno Poppers

  Ingredients:

  1 gram jalapeno peppers halved
  200 grams of cream cheese
  2 cups mozzarella cheese shredded
  2 tablespoons chopped cilantro
  1 teaspoon ground cumin
  1/4 cup bread crumbs
  2 tablespoons parmesan cheese
  

  Instructions:

  1. Preheat the oven to 350. Using rubber gloves, clean and seed jalapenos.
  2. Place cleaned-out pepper halves on a cookie sheet. You can remove gloves, but wash your hands first.
  3. In a bowl, mix together cream cheese, shredded cheese, cilantro, and cumin. Stuff each pepper with cream cheese mixture.
  4. Mix bread crumbs and parmesan cheese together. Top each pepper with a small scoop of this mixture.
  5. Bake for 20 - 22 minutes or until cheese is bubbling and crumbs are light brown. Let cool for 4-6 minutes. Serve and enjoy!