jalapeno peppers Jalapeños are initially harvested green, then ripen to red as they mature. Green Jalapeños: They offer a spicy kick and refreshing taste, often used in marinades, sauces, or served fresh alongside various dishes. Red Jalapeños: They possess a sweeter flavor and more complex aroma, commonly used in pickles, dried and ground into chili powder. Jalapeño processing methods vary based on their type and intended use. Feature Barrels Cans Process Pickling, Fermentation Canning Main Purpose Flavor development, Extended shelf life Convenience, Extended shelf life Ingredients Jalapeños, Water + Salt, Acids (Acetic Acid, Citric Acid, Ascorbic Acid, Lactic Acid) at pH 4/7, Preservatives (Calcium Chloride, Potassium Sorbate) Jalapeños, Water + Salt, Acids (Acetic Acid, Citric Acid, Ascorbic Acid, Lactic Acid) at pH 4/7 Additional Notes Fermentation time affects final flavor Higher heat treatment reduces bacterial activity
