Frieda's Specialty Produce - Jalapeno Peppers


What is a Jalapeno pepper?

  • This fresh pepper originated in the town of Jalapa in Veracruz, Mexico. Their color turns from dark green to red and the skins may have sun marks or striations that indicate quality and degree of hotness. Heat is 5-6 out of 10 on the heat scale.

How to Eat

  • Chop into salsas, sauces, soups, stews, stuff with cheese and deep-fry for poppers. Great for pickling and roasting.

Health Benefits

  • Excellent source of vitamin C.

How to Choose

  • Choose peppers with smooth, firm skins. Store refrigerated, unwrapped up to 2 weeks.

How to Store

  • Store refrigerated, unwrapped up to 2 weeks.

When are they in season?

  • Year-round

Where are they grown?

  • Product of Mexico and U.S.A.


Pickled Watermelon Radish

Pickled Watermelon Radish Show off the watermelon radish’s beautiful colors year-round by adding gorgeous thin slices to sandwiches, rice bowls, or tacos. Ingredients 1 to 2 watermelon radishes 1/2 cup distilled white vinegar 1/2 cup water 1 teaspoon kosher salt … Continue reading

Hatch Chile and Tomatillo Salsa

Hatch Chile and Tomatillo Salsa Ingredients: 9 Tomatillos, medium-sized 2 Hatch Chiles, fresh 1 Jalapeno Chile, optional, for more heat 1/3 cup chopped onion 1/2 teaspoon salt 1/2 lime 1 cup water Steps: Remove husks from tomatillos, rinse, and quarter. … Continue reading

Dragon Fruit Salsa

Dragon Fruit Salsa Ingredients 1 to 2 Dragon Fruit (white, red, or both), peeled and cubed (about 1 cup) 1 green onion, chopped 1 tablespoon chopped fresh Cilantro 1 tablespoon lime juice Salt to taste 1 Jalapeno Chile, seeded and … Continue reading

Chicken-Angelcot® Skewers

Chicken-Angelcot® Skewers Ingredients 3/4 cup canned light, unsweetened, coconut milk 1/2 cup plain Greek yogurt 1/2 cup smooth peanut butter 1/4 cup fresh lime juice (about 2 limes), plus lime wedges for garnish 2 teaspoons, packed, light-brown sugar 2 garlic … Continue reading

Tuna Salad with Kumquat and Jalapeño

Tuna Salad with Kumquat and Jalapeño ingredients 1 tablespoon good quality extra virgin olive oil 4 kumquats, thinly sliced crosswise 1 small jalapeño chile, stemmed, seeded, and minced 1 5-ounce can tuna (packed in water), drained Zest and juice of … Continue reading

Thai Beef Green Curry

Thai Beef Green Curry Original recipe and photo by Mira Borvornsin / The High Heel Gourmet ingredients 3 to 6 tablespoons Green Curry Paste (recipe below) 1 pound beef shank, short ribs, or stew beef 2 cups coconut cream, divided … Continue reading

Spicy Chicken or Cheese Tamales

Spicy Chicken or Cheese Tamales Ingredients 1 package corn husks 1 recipe masa dough (see below) Filling (see below) Red Chile Sauce Masa Dough 3/4 to 1 cup warm water 3/4 cup vegetable shortening 2 cups masa harina (corn flour) … Continue reading

Salsa Verde

Salsa Verde Ingredients: 12  Frieda’s Tomatillos, husked 1 Frieda’s Jalapeño pepper, sliced 1 medium onion, chopped 2 tablespoons rice wine or cider vinegar Salt and pepper Steps Wash tomatillos and quarter. Place in food processor or blender along with jalapeño; … Continue reading

White Black-eye Chili

White Black-Eye Chili Ingredients: 4 ½ cups chicken broth 4 boned, skinned chicken breasts, cut into ½-inch pieces 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 2 Frieda’s fresh Jalapeno chiles, seeded and minced 1 teaspoon … Continue reading

Chile Butter

Chile Butter Ingredients: 2 Frieda’s Yellow Caribe Chiles 1 or 2 Frieda’s Jalapeno Chiles 1/2 pound (2 sticks) butter, softened 1 green onion, finely chopped 1 1/2 teaspoons chopped Frieda’s fresh Basil or 1/2 teaspoon dried basil, crushed Ground black … Continue reading

Cheese Filling for Tamales

Ingredients: 3/4 cup Monterey Jack cheese, shredded 3/4 cup sharp cheddar cheese, shredded 1/4 cup onion, minced 1-2 fresh Frieda’s Jalapeno or Serrano chiles, seeded, stems removed, and finely chopped Steps: Stir together all ingredients. Makes enough filling for about … Continue reading

Twisted Quesadillas

Twisted Quesadillas No, you don’t twist these quesadillas. But they have so many kinds of chiles that you  have to be a little twisted to try them. Fresnos, caribes, and jalapeños each add their own flavor creating a mouthful of … Continue reading

Chile Colorado (Red Chile Sauce)

Chile Colorado (Red Chile Sauce) Ingredients: 2 ounce package Frieda’s Dried New Mexico Chiles (Hot or Mild) 3 cups water 1/4 cup Frieda’s Shallots, finely chopped 1/2 teaspoon dried oregano, crumbled Cumin powder, garlic and salt to taste Steps: Break … Continue reading

Mexican Vegetable Sauté

Mexican Vegetable Sauté Ingredients: 2 tablespoons vegetable oil 1/2 cup chopped onions 1 to 2 Frieda’s Elephant Garlic Cloves, peeled, halved and thinly sliced 1 to 2 Frieda’s Fresh Chiles (such as Jalapeño, Serrano, or Fresno) seeded and cut into … Continue reading

Mexican Tomatoes

Mexican Tomatoes Take those beautiful, red, juicy fruits south of the border. (Yes, tomatoes are actually fruit.) Sweet, tangy, spicy, juicy, and crunchy—it’s a fiesta in your mouth! Ingredients 1/3 cup white vinegar 2 tablespoons olive oil 2 large tomatoes … Continue reading

Easy New Mexico Cornbread

Easy New Mexico Cornbread Ingredients: 1 13-ounce package cornbread mix 1 cup creamed corn 2/3 cup sun-dried tomatoes in oil, drained and chopped 1 tablespoon cilantro, minced 1 to 2 Roasted Hatch Chiles (or other peppers of your choice such … Continue reading

Chile Peach Sherbet

Chile Peach Sherbet Ingredients: 1/4 cup milk 1/4 cup water 1 Frieda’s Fresh Jalapeno Chile, stemmed, seeded, and finely chopped 1/4 cup granulated sugar 4 cups chopped ripe peaches 1 tablespoon lemon juice Steps: In a small saucepan combine milk, … Continue reading

Chayote Guacamole Dip

Chayote Guacamole Snack Ingredients: Frieda’s Chayote Squash, quartered 1 large ripe avocado 1/2 cup chopped onion 3/4 cup shredded sharp cheddar cheese 1 medium tomato, chopped 2 fresh Frieda’s Serrano or Jalapeño Chiles, seeded and chopped 1/2 teaspoon salt 1/4 … Continue reading