Peppers Jalapenos Puree
The jalapeÃ±o (pronounced /?hal?'pe?njo?/; /?hÃ¦l?'pe?njo?/; or /?hÃ¦l?'pi?no?/; Mexican pronunciation /xala'p??o/) is a medium- to large-sized chili pepper which is prized for its warm, burning sensation when eaten. Ripe, the jalapeÃ±o can be 2â€“3Â½ inches (5â€“9 cm) long and is commonly sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. 160 square kilometres are dedicated for the cultivation of jalapeÃ±os in Mexico alone, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. JalapeÃ±os are also cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas. The jalapeÃ±o is known by different names throughout Mexico, such as huachinango, and chile gordo. The cuaresmeÃ±o very closely resembles the jalapeÃ±o in appearance, but the two are sold separately in Mexico. The seeds of a cuaresmeÃ±o have the heat of a jalapeÃ±o, but the flesh has a mild flavor closer to that of a green bell pepper. As of 1999[update], 5,500 acres (22 km2) in the United States were dedicated to the cultivation of jalapeÃ±os. Most jalapeÃ±os were produced in southern New Mexico and western Texas. JalapeÃ±os are a pod type of Capsicum. The growing period for a jalapeÃ±o plant is 70â€“80 days. When mature, the plant stands two and a half to three feet tall. Typically, a single plant will produce twenty five to thirty five pods. During a growing period, a plant will be picked multiple times. As the growing season comes to an end, the jalapeÃ±os start to turn red. The jalapeÃ±o rates between 2,500 and 10,000 Scoville units in heat. In comparison with other chili peppers, the jalapeÃ±o has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, which is caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. â€” deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeÃ±os. They also have a distinct acidic taste. Handling fresh jalapeÃ±os may cause mild skin irritation in some individuals. Some handlers choose to wear latex or vinyl gloves while cutting, skinning, or seeding jalapeÃ±os. PurÃ©e and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. PurÃ©es of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined. PurÃ©es overlap with other dishes with similar consistency, such as thick soups, creams (crÃ¨mes) and gravies â€” although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purÃ©es. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purÃ©es intended to be used as an ingredient, rather than eaten. PurÃ©es can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. PurÃ©es generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.