What kind of pen is Halapeno?

One of the numerous types of burning pepper Chile is the pepper halapeno. The name is Spanish, but he grows in Mexico. The town of Khalapa, located in Verakruz, gave the name of this variety of burning spices. Here, most of these fruits are traditionally grown and harvested.

What kind of pen is Halapeno?
The distinctive features of Khalapeno include small dimensions of the perfumes used.

Although the magnitude of the pods may exceed 9 centimeters with weight about 50 grams, small specimens are considered the best, not more than 5 centimeters long. They are considered the most valuable with the most complete taste.

The popularity of the variety of this pepper allowed to establish its large-scale production and workpiece in Mexico. The plant itself is not large, no more than a meter in height. However, from one bush, you can remove somewhere forty pods over the entire period of growth. With favorable weather conditions, the fruits are considered ready after 80 days from the beginning of flowering.

They collect them in most cases are still greens. It is such pods that serve as the basis for the preparation and manufacture of various dishes and seasonings. Ripe fruits acquire red. Although red pepper halapeno is considered to be overwhelmed and it is not as popular, but still used in cooking as seasonings or even fertilizer.

Green pods retain their shape in finished products. They are marinated or used in various recipes of traditional Salsa sauce. Depending on the degree of maturation, green pepper has a different burning or degree of sharpness.

There is a whole system of classification of pepper in form and taste features:

  • Peludo - long pods.
  • Espinalteco is characterized by pointed fruits.
  • Morita - short pods characteristic of halapeno.

All these species are inherent in their own, individual features that depend on the growing region, varieties and peculiarities of cultivation. This is what provides a wide range of flavors. Gourmets in these cases argue about warm or hot temperature sensations.

Halapeno's popularity has made it indispensable in a huge number of recipes of Mexican and European cuisine. These are all sorts of salads, sauces, supplements for meat and fish dishes. Stuffed pepper is considered a delicacy. The famous mexican dish chipotl is a vegetable stew with the addition of smoked pepper halapeno. In Italy, pickled pods are added to pizza. We can use frozen pepper for the preparation of sharp dishes.

In our usual kitchen, Khalapeno most often add to pizza and saba. Delicious this pen is in pickled form.

It is believed that halapeno helps to get rid of depression, improves immunity, improves the state of the vessels. It has useful trace elements and vitamins.

Our houses most of all this seasoning loves her husband, there is no competitors here. I can eat quite a little pickled pepper. Salt roll with such a pepper as a topic is particularly spicy and pleasant-acute.

More about spices:


Pepper Khalapeno is widely known worldwide, especially in Mexico, as a burning, spicy seasoning capable of changing the taste from "warm" to "hot". It received its name from the site of the main grown - the city of Khalapa.


Khalapeno - what it is

Khalapeno enters a large family of acute chili peppers. It is an integral part of Mexico national cuisine and the main component of Tabasco and Salsa sauces.

Pepper Khalapeno looks like a bush with strong branches, a height of 50-100 cm, on which about 30 short (5-9 cm) of fruits are formed. Only green fruits are taken as acute seasonings. Red are considered to be overwhelmed and less valuable. They are smoky, then used as the basis of the National Mexican dish - Tabasco Sauce, or buried to the ground for soil fertilizer.

The compositions found vitamins A, C, B, beta-carotene, as well as potassium, magnesium, phosphorus, capsaicin, etc. The vegetable can be attributed to useful products, but it is not worth talking about the nutritional value of this plant, since the amount of eaten pods minimal. Pepper calorie - 29 kcal.

On the scale of the Zhkovilla Zhusychi scale to measure the burning of pepper rating of Khalapeno is 2500-10000 points, which corresponds to the level of "mid-upstream". The sharpness depends on the species, the specifics of growing, storage, cooking methods.

The most burning part of the fetal partitions and seeds themselves are inside the fetus. Their removal significantly reduces not only the sharpness, but also characteristic of this variety of pepper acid.

A feature that is specific for this kind of peppers is the gradual increase in the degree of harness during consumption. Mexicans say that he is warm in the mouth, and then hot.

Types and varieties

Chalapeno has 3 varieties:

  • Espinaltico - elongated sharp fruits;
  • Morita - round;
  • Peludo is the widest and long peppers.

The most valuable is the fruits of 4-6 cm long.

To view, as pepper looks like and grows:

Khalapeno or Chile - what pepper is sharper

For Europeans, Pepper Chalapeno is considered a sharp product, however, for Mexicans or Asians, it is in the ranking as one of the weakest on Zagcess. For example, the variety of chili pepper "Caroline Reaper" has a rating of 1400,000-2200000 ESHS, which is 200 times higher than Khalapeno.

In the Asian cuisine, Khalapeno does not apply at all, since on the national tradition of Asian residents, with the use of peppers, the whole body should be lit, and not just the mouth.

Scale Skovail

Useful properties of pepper

Khalapeno has a number of advantages over other representatives of the burning peppers:

  1. Moderate sharpness. The burning varieties of chili peppers can cause a burn of the mucous meal, larynx, eye from one touch, while the pair of Halapeno peppercin does not harm health.
  2. When drying, marinating and other culinary treatments, Khalapeno does not lose taste, and often improves it. Increase or lower the burning easily - just leave or remove seeds and the inner partitions of the fetus.
  3. In hot countries, peppers add to food to extend the shelf life - the product suppresses the propagation of the pathogenic flora. And his pleasant taste adds piquancy dishes.
  4. When using halapeno, together with heavy products, for example, grilled meat, the secretion of gastric juice increases, the digestion passes easier.
  5. Improves appetite, displays parasites.

Watch the video:

Contraindications and possible harmful halapeno

In countries where residents consume burning fruits from an early age, several rules for eating this product have been formed during the centuries. They take into account the floor, age, plant grade, compatibility with another food, etc.

A person who had not previously eaten similar burning peppers can not only not get benefits, but also to harm the body.

The possible negative consequences of the use of this product include:

  • exacerbation of gastrointestinal diseases, heartburn;
  • diarrhea;
  • Burn mucous membranes.

Burning pepper is contraindicated:

  • with stomach ulcers, gastritis, colitis, enteritis;
  • diseases of the urogenital system, liver, kidneys;
  • inflammatory processes in the larynx, throat, oral cavity;
  • Allergies.

Halapeno reception is prohibited by children, pregnant women, nursing. And the main thing in the use of pepper is moderation.

The use of pepper halapeno

The product has found an application in cooking, medicine and cosmetology.

In cooking

Used as spicy seasoning in a huge amount of dishes. Amateurs acute use it with the first and second dishes, prepare sauces, salads, pastes.

There are many original jams, jelly with this product. Often, the fruits are added to fresh dishes - potato mashed potatoes, stew vegetables for giving them sharpness and bright taste.

Traditional use of Khalapeno:

  • in raw form in salsa sauces, chutney, guacamole;
  • for the preparation of spicy vegetable oil;
  • Marination with whole and cutting pods;
  • smoking red pods;
  • baking in corn tortillas, omelets;
  • Adding to homemade cheeses, meat dishes, pizza.

Chalapeno sauce is a common dish of Mexican cuisine, is a mandatory meat satellite. Externally has the kind of thick paste.


  • pods - 5 pcs.;
  • Sweet pepper - 2 pcs.;
  • garlic - 2 teeth;
  • Rast oil - 50 ml;
  • Basil leaves, celery of 5 pcs.;
  • Salt to taste.

Components are mixed in a blender. Some chefs prefer to leave the ingredients with rather large pieces. Use sauce to spread the finished meat dish or as a marinade.

Interesting and other halapeno sauce, differing from the traditional softer taste, but giving a pleasant warmth after eating.


  • Pods halapeno green - 300 g;
  • water is 1 cup;
  • onion - 150 g;
  • Vinegar table 9%, can be apple - 100 ml;
  • Vegetable oil - 2 tbsp. l.;
  • Salt - 1.5 h. l.


  1. Cut vegetables, put in the scenery, add the oil, tomit until the softness is about 5 minutes.
  2. Add water, salt, boil on low heat 10-12 min.
  3. Pour vinegar, take a blender.

Khalapeno sauce

You can find sprats from Khalapeno, where there are 2 pieces of acute peppers on top of smoked fish. Customer Customer Reviews - Spice is not too acute, but gives a feeling of pleasant heat.

Greece is preparing green punches, pouring them with honey marinade. Snack is stored only in a cold place. Readiness for use comes in a month.

Components of the recipe halapeno on honey:

  • pods - 4 kg;
  • honey - 2 tbsp.;
  • Vinegar table 9% - 2 liters.

Cooking method:

  1. Clean the fruits - cut the tails, clean from seeds, decompose into banks.
  2. Pour steep boiling water from the kettle. Cover with covers, withstand half an hour.
  3. Stir honey in vinegar, merge water from cans, pour marinade, remove at least 30 days in the refrigerator.

Marinated halapeno enjoys the greatest appreciation in European countries. In the process of marination, he loses part of the burning properties and becomes not so sharp. The finished product is added to sauces, vegetable and meat dishes, is used as a snack.

Dark green crispy pods are taken for preservation, washed and pierced in several places toothpick. You can also marine and sliced ​​pepper.

For this, the pods cut the tails and cut into thin rings. For more acute snacks should be left inside the fruit thin films to which seeds are attached.

Classic recipe for pickled halapeno:

  • pods - 30 pcs.;
  • Salt - 4 tbsp. l.;
  • Sugar - 6 tbsp. l.;
  • garlic - 3 teeth;
  • water - 0.5 l;
  • Wine vinegar white - 0.5 liters.

Cooking. In a saucepan, connect all the ingredients, except pepper, pecking. In the boiling brine, fall asleep pods, bring to a boil. Cover with a lid, leave for 40 minutes. Shoot in the bank, stored in the refrigerator.

Cook recipe:

In medicine and cosmetology

Fruits are used in folk medicine in countries where they are grown and widely used in food.

To therapeutic properties of pepper halapeno can be attributed:

  • an increase in appetite;
  • improvement of metabolism;
  • an increase in endorphins;
  • strengthening the walls of blood vessels;
  • Prevention of cardiovascular diseases;
  • Reducing cholesterol levels in blood;
  • positive effect on vision;
  • improving the work of the immune system;
  • Lifting emotional state, countering depression.

Mexicans use halapeno chalpheno to rinse hair after washing to enhance their growth. Weak infused pepper is taken to wipe the skin to reduce the seals of the sebaceous glands, to combat acne and acne.

Selection and storage of seasoning

Pepper Chalapeno can be bought in the form of fresh pods marinated or dried. When buying a fresh product, you need to choose green, elastic, shiny fruits without cracks, spots and signs of wilting. They can be stored in the refrigerator up to 2 weeks, not allowing moisture.

When storing already finished marinated or canned products, it is worth using the information that the manufacturer gives.

Dried halapeno stored in paper bags in a cool dry place. Steam enter, sunlight negatively acts on the seasoning, impairs its properties.

Growing pepper halapeno

The climate of most of the territory of Russia is not suitable for the cultivation of Khalapeno, but the pepper can be raised at home - it feels great on any window, except for the north.

Pepper landing and care Halapeno:

  1. We buy several mature peppers in the store and take out seeds. If there are only green in stock - we leave to dive to redness, then take the sowing material.
  2. We buy the finished primer for seedlings of tomatoes or peppers, in bulk in small cups. Sing the pink solution of mangalls, landing the seeds, cover with the film, put in a warm place.
  3. After the appearance of shoots, the cups rearrange on the brightest windowsill.
  4. Little plants water moderately, not allowing soil fears.
  5. In the three real leaves, pepper seedlings are transplanting into more spacious containers.
  6. 2 times a month feed in any full mineral fertilizer according to the recommendation on the package.
  7. The light day should be at least 14 hours, otherwise it is necessary to give the plant additional artificial lighting.
  8. When working with sharp peppers, we use gloves.

Pepper blooms 3 months after germination, the harvest can be collected 2 months after flowering. Khalapeno is a perennial plant. If it is good to care for him, then the adult plant will give 2 harvest per year.

Khalapeno eat in the cheese and pickled form, it is smoky and baked. From fruits make sauce, and also use them in folk medicine. The sharp product has a number of contraindications that need to be remembered.

Have you tried dishes with Khalapeno? Save the article on your wall and bookmarks - information can be useful.

Khalapeno is one of the favorite varieties of chili pepper, so revered by the inhabitants of South America. He is named after the settlement of Khalapa (Mexico), where it grows whole plantations. Khalapeno is ranked towards medium-acute peppers. A sharp taste begins with a feeling of warmth, and then slightly enhanced. The index of its sharpness ranges from 2.5 to 8 thousand points. It is not the most sharp pepper in the world.

History of pepper Chalapeno (Jalapeno)


The most widespread halapeno ( Span. Jalapeno. ) I received in Mexico, where for this mexican planters highlighted a huge territory - about 160 sq. Km. Basically, Khalapeno can be found in Oaxaca and Chihuahua, as well as Khalisko, Chuckas, but in smaller quantities. In the late 90s, Khalapeno began to grow in the United States, having allocated huge areas of land for this.

Features of pepper halapeno, photo

Perec-Halapeno-Foto (Halapeno Pepper Photo)

The quality of red fruits is not so high as, for example, in green. Therefore, they are smoky or dried. Pepper Khalapeno (photo is presented above) Differs in small sizes. As a rule, the weight of the fetus reaches 45 g, and in length it is not more than 9 cm. The halapeno includes many essential oils, vitamins, magnesium, carotenoids, piperidine, iron, linolenic acid, capsoruba, calcium, carotene, phosphorus, linoleic acid, Havitsin etc

The most valuable are small pits with dimensions of only 5 cm. The plant usually brings from 25 to 35 fruits, reaching a meter in 3 months. At first, the pods have a greenish color, but in a few weeks they blush and become more sweet. They need to collect them are still green when the length of the fetus is 5-6 cm. Take the pods in the hands are not worth it, as they highlight the juice causing redness of the skin. It is necessary to use Latex gloves for this so as not to burn your hands. The main source of ZHESTI is in the tissues of the fetus. They are better to remove them so that the taste is less sharp.

Halapeno has a positive effect on metabolism. After its use in the body, endorphins begin to produce, which reduce the pain threshold and increase stress resistance. In addition, this sharp product helps to get rid of insomnia. It is preparing therapeutic tinctures that improve digestion, help get rid of insomnia, increase appetite, improve the quality of the skin. However, it is necessary to eat halapeno in limited quantities, as it is rather burning. Therefore, if they do not abuse, it will have a general fascination effect on your body.

Variety of pepper halapeno

To date, there are several types of halapeno, which differ from among themselves the degree of acute, shape and region of growth. Here you can read about the grade of peppers with the photo and description. List the most famous varieties:

  • Pointed Espinalteco.
  • Short and rounded Morita
  • Long and thick peludo.

The use of pepper halapeno

halapeno-chto-ehto-takoe-foto (halapeno what is this photo)

It is impossible to imagine a Mexican dish without halapeno. It is he who gives food a sharp, very spicy taste. This seasoning is at a special account of American astronauts. Khalapeno was even awarded a kind of reward - visited Space in 1982.

There are many recipes using this acute product. Khalapeno is added to salads, as well as vegetable and meat dishes. True gourmets prefer to enjoy such a dish as stuffed halapeno. In Mexico, this dish is especially readable. No holiday do without him.

Fresh halapeno is used in tomato-based seasonings. One of the most favorite Mexican dishes is called "Nachos". The fruits of pepper are filled with grated cheese, and from above decorated with spicy rings from the same acute product.

In our country, you can buy frozen fruits and prepare some kind of piquant mexican dish. In Europe, pickled pickled halapeno, which is added to various vegetable and meat second dishes, as well as Italian pizza. Khalapeno occupies a special place in the Mexican cuisine, saturating the magnificent taste of cheeses, vegetable sauces or pizza. It is often used to prepare various spices and sharp sauces whose recipes are given here. It is also the main component of salads and soups. In Mexico, make vegetable stew called Chipotle, in which smoked pepper Halapeno add. It is easy to learn on a magnificent smoked smell with notes of chocolate. But to taste, he resembles prunes.

Cholapeno chopped rings are decorated with the following famous Mexican dishes - Fakhitas, Enchores, Guacamole, etc. Green Khalapeno is the main ingredient of Sangrit soft drink, very popular in Mexico. Khalapeno canned in Marinade decorate sauces to chips-nachos. Exquisite delicacy is considered pepper or pepper jams, glazed in chocolate. Try and you so spicy, sharp pepper halapeno!

All articles of the section "Peppers"

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  • Cayenne Pepper or Chile Pepper
  • Bulgarian pepper, calorie and varieties of red sweet peppers
  • Pepper Chalapeno, what it is, photo (acute Picker Jalapeno)
  • Pepper Habero (Habanero), photo

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Add "Perchinku" in a dish in different ways. For example, residents of Latin America countries, in particular - Mexico, do not pose their lives without pepper halapeno, which is added literally everywhere.

What is halapeno?

Khalapeno is a variety of chili pepper. With full maturation it is a pod of red. However, the harvest is carried out before reddening the fruits, since not to the end, the peppers is considered better and sharp.

What does it look like and where it grows?

On plantations, spice is a perennial plant with a dense tree trunk, which grows up not more than a meter high. With one bush, 20-40 fruits are collected during the ripening period.

Fresh meaty pods of green pepper 5-10 cm long come to sell. If the harvest fee was conducted after full ripening, then the vegetable is smoked and crushed to get chipotle - one of the most common seasonings of Mexican cuisine.

It grows seasoning mainly in Mexico, which is his homeland. However, today plantations are also in the United States and even China.

Varieta Khalapeno

The vegetable is well cultivated and has many varieties. The most popular:

  • Peludo (Peludo);
  • Morita (Morita);
  • Espinalteco (Espinalteco).

All varieties have small external differences. For example, pointed or rounded tip, etc.

Taste and aroma

The burning taste of pepper halapeno is diluted with fruit notes. Therefore, tasters often mark a small sweetness and sourness. In the fresh form, the fragrance is not too obvious, however, during the cooking, a pleasant smell of spices is felt.

Composition and calorie

Vegetable rich in vitamins and minerals:

  • B vitamins B;
  • Vitamin A;
  • Vitamin E;
  • potassium;
  • sodium, phosphorus, etc.

The calorie content of the product is only 30 kcal per 100g, so it refers to a healthy and low-calorie food. The ingredient can be enabled in almost any diet for weight loss.

The beneficial properties of Halapeno

Useful properties, Halapeno pepper received due to capsaicin, which is part of. He is responsible for burning and:

  • contributes to strengthening the immune system;
  • improves appetite and metabolism;
  • has antibacterial and anti-inflammatory properties;
  • is an antioxidant;
  • stimulates nervous activity;
  • Temporarily improves concentration and memory.

Initially, the burning of vegetable was used only to increase the storage of conservation. However, later the benefits of Khalapeno were revealed and for the whole body as a whole.

Contraindications and harm

Despite the large number of useful properties and the fact that the vegetable is recommended for improving the appetite and the production of gastric juice, it does not recommend it to people who are already suffering from gastrointestinal diseases. Since the product enhances the symptoms. Milk will help neutralize harm.

Skalapeno sharpness

Scale Skovail - Pepper sharpness rate. The indicator is calculated according to the following scheme: 1 ml of pepper extracts is dissolved in sweetened water until the "heat" is completely neutralized. The amount of fluid and is an indicator.

This seasoning on the scale of the Skoville score varies from 1000 to 20,000. The sharpness depends on the variety, as well as the conditions of cultivation. It refers to the Middle-ended species of pepper.

The use of pepper halapeno

The most obvious way to use the product is cooking. However, there are other ways. For example, tincture, masks and wraps at home. Outdoor use also has many positive effects.

In folk medicine

Halapeno pepper made tincture. They increase appetite, and also have anti-inflammatory action during colds. Therapeutic properties are manifested if it periodically consume 1 tablespoon of tincture before eating.

In cosmetology

Also, pepper tincture can be added to ointment or balms, Which are used:

  • to improve hair growth;
  • against cellulite;
  • Against muscular pain.

Mazi have a well-pronounced warming effect. Sometimes used to solve the problem of excessive sweating of legs.

Khalapeno in cooking

Seasoning will help make dishes more piquant. But you need not to overdo it with sharpness. Therefore, for the first samples it is better to use a small portion.

What dishes is added?

If we are talking about Mexican cuisine, then the pepper halapeno is added to all dishes: Chile Kon Karna, Nachos, Taco, Salsa, etc. If we talk about wider use, then pepper is well suitable for meat and vegetable stew, barbecue and cooking sharp spicy sauces.

What is it combined?

Spicy pepper Chalapeno is well harmonized with meat and vegetable dishes. Therefore, Mexico is impossible to imagine the kitchen without this vegetable. Also, in the dried form, it is often added to the desserts.

Attention! The product is absolutely not compatible with fish.

How to replace halapeno?

Seasoning can be replaced with any other chili pepper. Serrano is best suited, but it is even more rare. Therefore, any bitter and burning pepper will suit as an alternative.

Chef Tips

  1. The most acute part of the spice - membrane which connects the walls of vegetable and seeds. Therefore, if you need to reduce the burning dishes, seeds and fabrics need to be cut.
  2. Cooking and collecting the product Strong irritant effect on the skin , so cook better in gloves.
  3. If you dealt with Pepper Khalapeno, some time after that It is impossible to touch the eyes and mucous . Even if we wash your hands with soap, some elements will remain and cause strong irritation and burning mucous tissues.
  4. If the dish with seasoning came out too burning, his It is worth drinking with liquid yogurt . It reduces the symptoms of burning in the stomach.

How to marinate halapeno?

The process of cooking pickled halapeno is practically no different from the preparation of other conservation. However, there are several tricks:

  • For marinade, use no more than 2 additional types of spices;
  • To reduce the severity, soak the vegetable for the night in milk or 10 minutes before the preparations are boiling water;
  • Do not put in the marinade iodized salt.

Finished peppers are fruitful and delicious. They can also be added to sauces and stew.

Marinated halapeno at home

Marinated halapeno is often used in Mexican cuisine. But it's difficult to find it on the shelves of shops. The benefit of recipes with this ingredient is simple and everything can be done at home.

Classic recipe marinade

In order to pick up about 15 pods, the following will be required. Marinade ingredients:

  • 1 cup of water;
  • 1 glass of vinegar (wine or table);
  • 2 cloves of garlic;
  • 4 tablespoons of sugar;
  • 2 tablespoons of salt.

Pepper is cut by rings. All components of the marinade are poured into a saucepan. It is necessary to wait when all sugar and salt dissolve after boiling. Then pepper is added and 10 minutes are boiled.

The sliced ​​vegetable is shifted into the bank and poured home marinade.

Sweet-spicy pickled halapeno

Recipe for pickled halapeno with honey:

  • 15-20 halapeno pods;
  • 15-20 pods of another kind of pepper;
  • 1 cup of water;
  • 1 glass of wine vinegar;
  • 1 cup of honey;
  • 1 cup of olive oil;
  • 2 tablespoons of sugar;
  • 2 tablespoons of salt;
  • 1 tablespoon of mustard grains.

Boil sugar, salt and honey in water. After boiling, add the rest of the ingredients, including rings with rings. Cook for 5 minutes and to leave for another 15 under the closed lid in the marinade. Shoot the pepper to the jar and pour to the liquid to the top.

Marinated Chalapeno in Mexican

Marinated Chalapeno in Mexican is a kind of classic marinade. The only difference is that additional spices are added. Usually these are herbs:

The cooking process itself is no different.

Features of Pepper Chalapeno Mariny for Winter

If the spice is stored for a long time, then it is not necessary to cut it with rings. It is enough to make one longitudinal cut and put chili in the bank almost in general. The longer it will stand, the better the taste will reveal. But the total shelf life should not exceed 1 year.

Storage of marinated pepper

Store pickled halapeno before you need in small tanks (0.5 l maximum). Since the canned vegetable is used in European cuisine.

What is the sharper: Chile or Khalapeno?

All sharp varieties of peppers are of the meaning of "Chile", including Khalapeno. However, he is not the most burning his representative. If we compare on the basis of the scale of the Skoville, then the most sharp peppers are the breath of the Dragon and Pepper X, which scored more than 2.5 million points (versus 20 thousand at the most Zhalapeno).

Interesting Facts

  1. Chalapeno's pepper got its name in honor of the city of Khalapa, which is the "capital" for the production of this product.
  2. In Mexico from seasoning makes jam.
  3. Dried chlapeno pepper is sold in the form of flakes. Red more fragrant than green.

If you are bypassing the unassuming green pods of Khalapeno and do not even know what it is, then you will miss much benefit for your health. Many vegetables are useful, but this sharp pen is especially rich in nutrients that your body will definitely appreciate. Read on to find out what a halapeno, what he has therapeutic properties and contraindications, why it is worth adding more burning taste to his food and how to do it.

What is halapeno?

Khalapeno is a variety of acute chili peppers with small fleshy conesoid pods, which are used as a spice that gives a strong spicy taste.

Raw green, fried, smoked, pickled pods of this pepper are used in Latin American, Spanish, Caribbean and Asian cuisines.

On the scale of sharpness of the Skovylla Khalapeno falls into the average range of 2500-4000 units. For comparison: Sweet pepper is zero, and Mexican Habaroo has from 200,000 to 500,000 points.

What does Khalapeno look like - Photo

Photo Khalapeno

general description

Khalapeno is a perennial small herbaceous plant with wood stem, growing up to a meter in height. Belongs to the Polenacea family, the genus Capsicum, like other chili peppers. Scientific name Capsicum Annuum.

Like other chili peppers, Khalapeno also appeared in Mexico. His name happened from Khalapa (Xalapa) - the capital of the province in the East Mexican State of Veracruz, where the early settlers cultivated this pepper during the centuries. Later he was represented by the rest of the world thanks to Spanish researchers.

He has tiny white flowers, after which green appears, and in the rock, red pepper pods. Collection of fresh red fruits can last a few months.

Halapeno pods about 4-10 cm long, smooth, shiny skin and stupid, slightly tough tip.

Inside each fetal numerous tiny, white, round and flat seeds. Seeds cling around the central, white part - membrane.

The pods have two main colors: green means that the halapeno is young, and the red that it is ripe. Both are used as seasoning.

How to get the seasoning halapeno and chipotle

During the growing season, the halapeno is collected several times. On average, one plant produces about 25-35 pods.

Collect it at the time when he is still green. Sometimes peppers make it possible to completely mature, then they are painted in red.

Part of the crop goes to the production of chipotle (chipotle) ​​- smoked halapeno.

As this pepper has a rather long growth cycle, red (ripe) halapeno is not so common as green.

What smell and taste of halapeno

This variety Chile combines the fruit taste and burning. In the green halapeno, a pronounced acute-burning taste, whereas the ripe red there is a little sweet.

Dried ground halapeno has an average sharpness, which is less intense than that of Cayenne pepper. It also has a soft aroma, similar to sweet pepper. Red halapeno powder slightly spicy, rather than green.

How to choose and where to buy halapeno and chipotle

When buying a fresh halapeno, choose green, solid smooth color pods with smooth, shiny skin and stupid ends. Avoid dry, fading fruits with cracks, cuts and stains on the surface.

Green Khalapeno is the most common chili pepper, which you will find on store shelves.

If you do not find this pen in your area, then order dried halapeno and chipotle on the Iherb online store.

How to store halapeno

The shelf life of fresh halapeno is small: at home, store it in a vegetable compartment of the refrigerator at relatively high humidity up to 1 week.

Marinated halapeno can be stored for several months in the refrigerator.

Chemical composition

This little burning pepper contains many vitamins, minerals and antioxidants to maintain health.

Nutritional value of raw halapeno (Capsicum Annum) for 100 g

Name number Percentage of daily rate,%
Energy value (calorie) 29 kcal 1.5
Carbohydrates 6.50 g 5
Protein 0.91 g 2
Fat. 0.37 g 2
Food fiber 2.8 g 7
Folates 27 μg 7
Niacin 1,280 mg 8
Pantothenic acid 0.315 mg 6
Pyridoxin 0.419 mg 32.
Riboflavin 0.070 mg 5
Tiamine 0,040 mg 3
Vitamin A. 1078 Me. 36.
Vitamin C. 118.6 mg 198.
Vitamin E. 3.58 mg 24.
Vitamin K. 18.5 μg fifteen
Sodium 3 mg <0.5
Potassium 248 mg. 5
Calcium 12 mg 1,2
Copper 0.046 mg 5
Iron 0.25 mg 3
Magnesium 15 mg 4
Manganese 0.097 mg 4
Phosphorus 26 mg 5
Selenium 0.4 μg <1.
Zinc 0.14 mg 1
Carotine-ß. 561 μg -
Carotine-α. 67 μg -
Kryptoksanthine-ß. 105 μg -
Lutein Zeaxantine 861 μg -

Physiological role

Here are some of the well-known beneficial properties of pepper halapeno. It has such actions as:

  • antioxidant;
  • anti-inflammatory;
  • antibacterial;
  • antimicrobial;
  • anti-grade;
  • accelerates metabolism;
  • Improves the health of the nervous system;
  • Stimulates the immune system.

The beneficial properties of Halapeno

All chili peppers contain healthy alkaloid compound capsaicin, which gives them sharpness. The level of sensitivity to such peppers, including halapeno, all people are individual. If possible, they need to be consumed in moderate quantities in order to avoid any adverse effects. However, as part of sharp peppers, an impressive list of phytochemical compounds that have therapeutic properties and contribute to health promotion.

It was found that capsaicin has antibacterial, anticarcinogenic, painkillers and antidiabetic properties. Studies also found that it reduces the level of LDL-cholesterol in obesity persons.

Fresh halapeno peppers are a rich source of vitamin C. In ripe pods, it is more than in the leaves and stems. 100 g provide about 118.6 μg or about 198% of the daily rate. Vitamin C is a powerful water-soluble antioxidant. It is necessary for the synthesis of collagen in the body. Collagen is the main structural protein that supports the integrity of blood vessels, leather, fabrics, organs and bones.

Regular consumption of vitamin C products increases immunity and removes harmful free radicals from the body.

Khalapeno contains other valuable antioxidants (vitamin A) and flavonoids (β-carotene, α-carotene, lutein, zeaxanthin and cryptoxanthine). These substances help protect the body from the harmful effects of free radicals caused by stress and diseases.

For halapeno, a large content of pyridoxine, vitamins E and k, compared with other varieties of chili, are characterized. Vitamin K increases the bone mass, and also has a beneficial effect on patients with Alzheimer's disease, limiting damage to neurons in their brain.

Contraindications (harm) halapeno

Khalapeno may aggravate the existing gastritis, the ulcer of the stomach and the state of the gastroesophageal reflux disease (GERD).

Pregnant women before use Khalapeno you need to consult with your gynecologist.

Capsaicin in Khalapeno initially causes inflammation of the oral mucosa, throat and stomach, when it comes into contact, and then the sensation of strong burning, which is perceived by the body as "acute". The use of cold yogurt dilutes the concentration of capsaicin, prevents its contact with the stomach walls and thus reduces burning sensation.

Do not touch your eyes after the chili pepper was touched. If it happened, rinse your eyes thoroughly with cold water to reduce irritation.

If you are allergic to extremely sharp food, it is better to avoid this pepper.

Long-term consumption of old, spoiled sharp peppers is a danger to health, since the fungal mold (aflatoxin) is formed in them, which causes gastric and liver cancer and colon.

Application of halapeno in cooking

How to prepare Khalapeno:

  1. Cut the tail.
  2. Cut the knife along.
  3. Slide the seeds with a spoon and the central membrane if you want to avoid excessive burning.
  4. Place the halp halapeno inner down on the cutting board, and cut them first with stripes, and then across 0.5 cm.

There is a second way that will require a little more skills:

  1. Remove the tail of Khalapeno.
  2. Insert the knife into the pepper and check it around the core.
  3. Cut the pepper across, 0.5 cm rings.

This is the best way to remove seeds for cutting halapen oscillats.

If you do not use gloves while working with Khalapeno, do not forget that it is impossible to touch the face or eye if the sharp pepper was touched!

Singing a halapeno on the grill with a small heat will also reduce the sharpness and add a piquant notch of smoke.

Here are some tips to add halapeno:

  • It can be used instead of Bulgarian pepper when cooking is rattled.
  • Raw Glapeno Green Peppers add along with tomatoes and white onions to prepare fresh pico-de-Gallo - Mexican cuisine sauce.
  • This pen adds a special aroma and spice in vegetable stew, poultry, meat and seafood dishes.
  • Add Rings Khalapeno to Pizza Stuffing.
  • Khalapeno, chopped into powder, is universal and can be used in many dishes, where fresh would be inappropriate, for example, in a barbecue sauce or simply as a replacement for black peppers.
  • Red Halapeno - the main ingredient of Schreach - one of the most famous sharp sauces in the world.

Marinated Khalapeno - Recipe

These chalapeno marinated at home remain crunch and acquire a bright, garlic fragrance.


  • 1 tbsp. white vinegar;
  • 1 tbsp. water;
  • 2 cloves of garlic;
  • 2 tbsp. Sahara;
  • 1 tbsp. salts;
  • 7-8 Khalapeno, thinly sliced.

How to cook:

  1. Mix vinegar, water, garlic, sugar and salt in a small saucepan and bring to a boil.
  2. Add slices Khalapeno, mix and remove from the fire.
  3. Let stand for about 8-10 minutes, and then shovel put the pepper from the pan to the jar.
  4. Fill the remaining liquid to fill the jar, close the lid and let it cool.

For a more acute taste, put 1 tablespoon of sugar, and for less acute - three. You can keep in the refrigerator for two months.

Halapeno pickled peppers eaten with sandwiches, crook, hamburgers, and liquid from them can be used instead of vinegar in domestic salad salads or add it to marinade for seafood or birds.

How to replace halapeno - video

So, here you learned about what a halapeno is and what kind of benefits can bring this beautiful natural ingredient. Try it if you have not done this yet, and get acute sensations along with the benefits for treating and preventing a number of health problems.

Pepper Chalapeno is a medium-sized vegetable pepper, which belongs to the most popular chili pepper varieties. The name comes from the city of Khalapa in Mexico, where it once began to grow long. Now the plantation is cooked and in a number of other corners of the world.

From the plants, 25-35 fruits from 5 to 9 cm are collected. And the most valuable are green pods, even though red are also used in food.

Jalapeno pepper

Lovers of acute taste appreciate this product for the transition of the degree of sharpness from warm to hot sensation. On the Zhalapeno Zhalapeno scale has an average of 2500-8000 rating units.

Types of pepper and halapeno composition

In various places of cultivation, several species of this pepper variety were designated, which are determined by the form of pods:

  • Rounded short (Morita);
  • pointed oblong (Espinaltico);
  • Wide long (Peludo).

This spicy vegetable consists of water, dietary fibers, ash (4.5 g), fatty acids, has a rich composition of essential oils, vitamins and minerals.

In particular, Khalapeno contains such valuable fatty acids as linoleic and oleic (omega-9), omega-3 and omega-6.

The amino acids are included in its content: asparagic and glutamic, tyrosine, tryptophan, alanine, lysine, glycine, arginine.

Useful composition includes:

  • sodium;
  • potassium;
  • magnesium;
  • calcium;
  • phosphorus;
  • iron;
  • selenium;
  • copper;
  • zinc;
  • manganese;
  • Vitamins A, group B, C, E, K, RR;
  • alpha and beta carotes;
  • Lutein;
  • beta-cryptoxanthine;
  • capsorbin;
  • capsanthin;
  • Hawicin.

In 100 g, Khalapeno contains:

  • proteins - 1.3 g;
  • fats - 0.7 g;
  • Carbohydrates - 5.8 g

Energy value - 28 calories.

There is no cholepiano at all cholesterol!

The beneficial properties of Halapeno

Eating this burning vegetable is able to beneficially affect the human body in particular by such manifestations:

  • improvement of the digestion process;
  • Preventive impact on the state of the cardiovascular system;
  • Reducing cholesterol in blood;
  • Normalization of metabolism;
  • impaired view;
  • Improving immunity in the fight against viral diseases;
  • improving sleep quality;
  • decrease in blood pressure;
  • strengthening the walls of the vessels;
  • improving skin elasticity and hair condition;
  • Strengthening stress resistance and depression.


Pepper Chalapeno is a very active, potent spice capable of healing our body. Therefore, as any medicine, it also has an important number of contraindications to use, in particular with the following diseases:

  • stomach ulcer;
  • urinary bubble diseases;
  • diseases of the gastrointestinal tract and duodenal estate;
  • Liver and kidney disease;
  • allergy.

Contraindications concern the use of pepper both in cheese and cooked form.

Like everything is sharp, Khalapeno can not eat everything. In particular, doctors often do not recommend including burning dishes into the diet of children.

It is also worth limiting or caution to use acute peppers in such cases:

  • during pregnancy;
  • during lactation;
  • in diseases of the oral cavity;
  • in the case of inflammation of the throat (angina, tonsillitis);
  • Predisposition to allergic reactions.

Benefit and harm

Like most food, pepper halapeno a number of useful qualities and properties, but its acute character requires knowledge of a number of important cautions in its widespread use.

Despite the enormous list of the useful qualities of Pepper Khalapeno, there are many disputes on the topic of its harm.

However, as much more, mostly acute pepper is able to harm the human body only with excessive use or improper handling of it. For example:

  • An increase in the risk of developing diseases of the gastrointestinal tract only in the case of regular use of more than 2 pods halapeno;
  • When contacting the burning juice of pepper is able to strongly burn the shell of the eye with an inaccurate handling of it;
  • If during the mechanical processing of acute peppers, do not use gloves, irritation will appear on the hands;
  • With prolonged exposure, the essential oils of halapeno can have an increasing effect on an unprotected mucous membrane of the eye.

Given the above examples, to avoid harm from the undoubtedly useful peppers, it is worth simply not to neglect the elementary and obvious precautionary measures.

Marinate Khalapeno at home

Khalapeno is a frequent and unchanged component in a wide variety of mexican dishes. His moderately sharp fresh spicy taste makes food piquant and invigorating.

Marinate Khalapeno

In Russia, as in European countries, a greater preference is given to pickled fiery peppers: it is added to sauces, they are used as snacks, with meat and vegetable dishes.

Marinization of exotic halapeno at home is a simple process, as a result of which snacks are obtained, which are not inferior to the taste of shop analogues.

Choosing pepper and preparing for marinency

For canning, the dark green pods of Khalapeno are better, as they are more crispy and less sharp, compared to red fruits.

They need to rinse them well on marinating and make several punctures in each of them.

For recipes with sliced ​​halapenos after washing and removing the fruits, they cut with circles or ovals with a thickness of 2 mm.

Choice and cutting halapeno

It should be borne in mind that the most acute part in pepper is not even grain, as many people think, and a white thin porous layer inside - partition. Therefore, depending on the desired degree of acuity of the finished dish, seeds and / or the inner partitions of fruits are left or removed or removed.

Banks and caps for canning snacks from Khalapeno must be pre-sterilized.

Now let's turn to the recipes for marinating the famous fiery snacks.

Classic marinency

The classic marinade assumes the absence of any additional spices in the recipe for the greatest disclosure of the original aroma and the taste features of the main ingredient.

You will need:

  • Halapeno peppers - 15 pcs.;
  • Sugar - 4 tbsp.;
  • Salt - 2 tbsp.;
  • garlic - 2 teeth;
  • water - 240 ml;
  • White wine vinegar - 240 ml.

Cooking process

In cold water with vinegar sugar and salt, add garlic and boil on low heat until completely dissolved sugar and salt. Then put in the marinade chopped halapeno pods and, stirring, bring to a boil, then remove from the stove and leave for half an hour. After that, pepper with the marinade place in the jar and close the lid, making cool to room temperature.

Sweet-spicy pickled halapeno

Such a snack will not be too acute, despite the use of absolutely unsophisticated pods in its recipe.

For marinada, you will need:

  • whole peppers halapeno - 5 pcs.;
  • Apple vinegar - 1 tsp;
  • Purified water - 1 tsp;
  • Salt - 0.5 ch. l.;
  • Coriander seeds - 0.5 ch. l.;
  • black peas - 0.5 ch. l.;
  • garlic - 1 teeth;
  • Bay leaf - 1 pc.;
  • Honey - 1 tsp.


Place all the ingredients in a small pan and, stirring, bring to a boil. Then cook on slow fire for 5 minutes, then put the pepper into the jar and pour marinade. Then you need to close the jar with peppers and place it in a large saucepan with warm water, and then bring water to a boil and boil the jar in it 10 minutes. After that, remove from the water and cool the jar with Khalapeno at room temperature.

Marinated Chalapeno "Mexican"

This recipe includes a traditional Mexican combination of basic ingredients, which is used to prepare sauces to corn chips of nachos, meat and various salads.

You will need:

  • Large peppers halapeno - 10 pcs.;
  • Water - 180 ml;
  • white vinegar - 150 ml;
  • garlic - 1 teeth;
  • crushed oregano - 0.5 ch. l.;
  • Sugar - 25 g;
  • Salt - 25

Cooking process

Water with sugar and salt mix and bring to a boil, after which, adding vinegar and oregano, re-boil. In the bank, accommodate whole peppers and garlic, pour this marinade. Closed jar cool to room temperature.

Storage of marinated pepper

After closing in Khalapeno banks, time for marinization is needed - at least 5 days.

Store marinated burning snack is necessary in a dark cool place, for example, in the refrigerator or in the cellar. It is impossible to allow sharp temperature differences.

For long-term storage, the cans rush with metal covers. In winter, it is impossible to store jars with pepper on a non-suite balcony, because with a negative temperature, the fluid is expanding and can be seen through a closed cover, disturbing tightness. Because of this, the content will quickly deteriorate.

After opening the bank, it is permissible to store snacks for no more than 2 weeks.

Let delicious dishes made from exotic halapeno according to the above-plated homemade recipes, will become a spicy pepper on your table!

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