Products / Chilies & Peppers / Jalapeno Peppers
Wholesale Jalapeño Peppers
The jalapeño is the highest-volume fresh chili in American foodservice, and the one most likely to be bought on price alone. It should not be — jalapeños vary more in heat and wall thickness than almost any other pepper, and a thin-walled lot will fall apart in a popper application that a thick-walled lot handles fine.
Green and Red
Green jalapeños are picked underripe: bright, grassy and sharp. Red jalapeños are the same pepper left on the plant to ripen, and they are sweeter, fruitier and usually somewhat hotter. Smoked and dried, the red jalapeño becomes chipotle. Buyers should specify which they want rather than accepting whatever ships.
Reading the Corking
Fine white lines on the shoulders of a jalapeño — corking — are stretch marks from fast growth, and in Mexico they are read as a sign of a hot, mature pepper. They are not a defect and should not be rejected. Buyers who reject corked fruit are usually rejecting the best of the lot.
Selection and Storage
Firm, smooth, glossy fruit with a green stem and no soft shoulders. Hold at 45–50°F with moderate humidity; two to three weeks is normal. Storing jalapeños in a standard produce cooler below 40°F causes pitting that appears days later.
In the Kitchen
Salsas, pickling, poppers, cornbread, nacho and taco programs, and hot sauce. Heat lives in the pith; deveining a jalapeño cuts most of it while keeping the flavor, which is how kitchens serve the same salsa to a broad audience.
Nutrition
An excellent source of vitamin C, with vitamin A, vitamin B6 and capsaicin. Fat free, cholesterol free and sodium free.
Order Jalapeno Peppers Wholesale
Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.
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