Ready for Hot? Here It Comes.
The jalapeño, one of the most favored varieties of warm peppers, has been used for centuries as a key ingredient to flavor a spectrum of culinary delights. It is a member of the nightshade family Solanaceae, and closely related to paprika, bell peppers, and cayenne peppers. The name “jalapeño” is derived from the Spanish word Xalapa, a provincial capital in the city of Veracruz, Mexico, where early settlers cultivated the crop. Later, it was introduced to the rest of the world through Spanish explorers, and today, these hot peppers are widely grown across the globe.
Jalapeños are commonly consumed when green, but occasionally, they are allowed to completely ripen until turning red, yellow, or orange. These small, fiery peppers provide more than a zest of flavor to chili, tacos, pizza, hummus, salads, breads, and many more delicacies. They also are teeming with health benefits.
Low in calories, the jalapeño abounds with nutrients including vitamins A, C, and B6, minerals, fiber, and antioxidants.
Sources: netmeds.com/health-library/post/jalapeno-health-benefits-nutrition-recipes-and-side-effects; Top 5 Health Benefits of Jalapeño
| Top five Benefits of Jalapeños |
| Contains capsicum, which is effective in killing over 40 types of cancer without harming normal cells. |
| Regulates blood pressure and lowers the risk of heart attack. |
| Prevents strep throat through its strong antibacterial activities. |
| Aids in weight loss. |
| Soothes migraine headaches and provides incredible pain relief. |
Recipe – Roasted Vegetable Dip/Spread
Ingredients
1 medium onion, roughly chopped
1 medium red bell pepper, roughly chopped
1 large eggplant, peeled, cut into chunks
1 medium tomato, chopped, or 14 cherry tomatoes
7-8 cloves garlic, peel intact
1 jalapeño pepper, deseeded, chopped
1 ¼ tsp. sea salt, divided
3 Tbs. avocado oil, or less
3 Tbs. tahini
1 Tbs. lemon juice, or to taste
½ tsp. ground cumin
¼ cup parsley, finely chopped
Process
Place all vegetables into a bowl. Add 1 tsp. salt and oil; mix well. Transfer to a parchment paper lined cookie sheet. Bake at 375-400°F for about 40 minutes or until vegetables are roasted. Remove from oven and let cool. Remove garlic peel and transfer all to a food processor. Add tahini, lemon juice, cumin, and ¼ tsp. salt; process to preferred consistency. Spoon into a bowl, add parsley and mix. Chill for 1-2 hours. Serve as a delicious dip with carrot and celery sticks, and pita bread, or use as a sandwich spread.