There is a huge demand for various processed and value-added products of jalapenos in the global processed food markets. Major processed jalapeno products available in the market are Chipotle, canned jalapenos, quick frozen jalapenos (Jalapeno IQF), jalapeno mash, and jalapeno sliced peppers.

Jalapenos are easily perishable and should be processed and preserved in many ways for long-term usage. Chipotles are actually smoked jalapenos. Canning is a popular method of preserving jalapenos. Both sliced and chopped jalapenos can be canned. Sometimes, whole jalapeno peppers are also used for canning purposes. The process of sealing foodstuffs hermetically in containers after sterilizing them by heat for long storage is known as canning. IQF jalapenos are nothing but frozen jalapeno peppers. Jalapenos can be pickled and jellied also for future use.

Processing Jalapenos to Chipotle

Smoked or dried jalapeno peppers are often termed as chipotle. Fresh, ripe red jalapenos are selected, cleaned and de-stemmed before subjecting them to coring, drying and smoking process. Chipotle is characterized by a strong, spicy smoke flavour. Scoville heat unit of dried and dark red chipotle is is greater than fresh green jalapenos i.e. between 20,000 – 35,000 SHU. That means, chipotle peppers are hotter than fresh jalapenos. Chipotle is an essential ingredient for almost all Mexican dishes and is an excellent seasoning agent.

SHU for Chipotles: SHU for various categories of chipotles that are available in the market are as follows:

  1. Mild chipotle-< 25,000 SHU
  2. Medium chipotle-> 25,000 SHU

Sizing: Whole, de-stemmed with 1 ¼” – 3 ½” in Length and ¾” – 1 ¼” in Width

Microbiological Properties: Major microbiological properties of chipotle are given below:

  1. Total Plate Count (TPC)- 2,000,000 cfu/ml max
  2. Coliform-500 cfu/ml max
  3. Coli- Negative
  4. Salmonella- Negative
  5. Yeast / Mold-500 max

Foreign materials- Insects, metal particles, glass; wood, plastic, stones, paper, and hair shall be absent

Chemical and Physical Properties: Major chemical and physical properties of chipotle are given below:

  1. Moisture-12% Max
  2. Sulfites- None added

Packaging: Chipotle is generally packed in corrugated cardboard boxes of various sizes and in various quantities.

  1. Whole Dried Chipotle-30 Lb / Box
  2. Chipotle dices-44 lb (20 kg) / Box
  3. Chipotle granules-44 lb (20 kg) / Box
  4. Chipotle powder 40 mesh-55 lb (25 kg) / Box

Market Price: Price of whole dried chipotle for export markets is at US $3 – 3.25 / Pound (lb) as on January 2013.

Optimum Storage Conditions: Chipotle should be stored in cold, dark and dry area at 70 degrees F or below.

Shelf life: Up to 18 months under optimum storage conditions.

Processing Jalapenos to Canned Jalapenos

For canning purposes, freshly harvested good quality jalapeno peppers are used. During the first step of the canning process, peppers are sorted, washed, cleaned and air dried. During the second step, peppers are trimmed, sliced and washed again. Whole jalapeno peppers may also be canned. Third step is blanching.

Sliced peppers are blanched for 3-4 minutes in water containing 2% salt, 0.1% citric acid and 100 milligrams of ascorbic acid. Fourth step is filling the containers such as cans, bottles and glass jars. Water is drained and pepper slices are filled into the containers containing 2% hot brine solution (composition of this solution is 0.1% citric acid and 100 milligrams of ascorbic acid). Fifth step is sterilization. Containers containing pepper slices are pasteurized at 85 degree Celsius for 5-7 minutes to sterilize them. Final step is sealing of containers and sterilization of sealed containers. Sealed containers are subjected to sterilization process at 116 degree Celsius for 35 minutes. Sterilized containers are stored at room temperature in a cool, dry place.

An overview of canning process of jalapeno peppers is given below:

  • Step 1: Selection of Freshly Harvested, Good Quality Jalapenos
  • Step 2: Sorting and Grading Process
  • Step 3: Washing and Cleaning; Air Drying
  • Step 4: Chopping or Slicing
  • Step 5: Blanching
  • Step 6: Filling in Containers
  • Step 7: Brining
  • Step 8: Pasteurisation and Sterilization of Containers
  • Step 9: Sealing of Containers
  • Step 10: Processing and Final Sterilization of Sealed Containers
  • Cooling and Storing at Room Temperature

Processing Jalapenos to IQF Jalapenos

Jalapeno IQF is prepared by using Individual Quick Freezing (IQF) Technology where individual whole jalapeno fruit is cleaned, washed, and dried before it is quick frozen to prolong its shelf life.  IQF jalapenos are packed in poly laminated bags and then bulk packaged in cardboard boxes of convenient sizes in desired quantities (i.e. 5 kg, 10 kg etc).

Optimum Transport and Storage Conditions: A list of basic conditions for optimum transport and storage of IQF jalapenos is given below:

  1. Transport Temperature-18°C
  2. Storage Temperature-18°C
  3. Shelf life-12 months

Quality Indices for IQF Jalapenos: A list of quality indices to be considered for the quality assessment of IQF jalapenos is given below:

  1. Color- Green / Red
  2. Appearance- Whole pepper
  3. Aroma, flavor- Hot flavor typical of freshly harvested jalapeño
  4. Pungency- Hot

Physical Properties: A list of physical properties to be considered for top quality IQF jalapenos is given below:

  1. Size-1.25 – 3 inches
  2. pH-5.8 – 6.3
  3. Defects-< 0.5% by weight of off cut pieces; < 0.5% by weight off color pieces
  4. Other Desired Properties- No whole insects; No foreign materials

Microbiological Properties: A list of microbiological properties to be considered for top quality IQF jalapenos is given below:

  1. Plate count-<10,000 cfu/g
  2. Molds and yeasts-<5,000 cfu/g
  3. Clostridium botulinum-<1,000 cfu/g
  4. Foreign materials in 100 g-Nil

Processing Jalapenos to Jalapeno Mash

Jalapeno mash is prepared by grinding fresh fruits of green and/or red Jalapenos to a paste with salt and then fermented in brine. Before using the jalapenos for mash preparation, jalapeno fruits should be cleaned and should be free from inert matter, extraneous substances etc. Jalapeno mash is normally packed in double layered plastic bags inside a wooden or metal container. Recommended packaging sizes for long distance markets are 200 kilograms, 500 kilograms or 1000 kilograms.

Optimum Transport and Storage Conditions: A list of basic conditions for optimum transport and storage of jalapeno mash is given below:

  1. Transport and storage temperature- Room temperature; during transport, protect the products from humidity, dust and direct sun light
  2. Shelf life-24 months

Precaution- Avoid any possibility of contamination or damage to the product

Quality Indices for Jalapeno Mash: A list of quality indices to be considered for the quality assessment of jalapeno mash is given below:

  1. Color- Dark green/ Red. Color not standardized
  2. Appearance- Paste with seeds
  3. Aroma, flavor- Hot flavor
  4. Pungency- Hot

Physical and Chemical Properties: A list of physical and chemical properties to be considered for top quality jalapeno mash is given below:

  1. Soluble solids Brix-20-26.5
  2. Total solids %-23-27
  3. Pepper solids %-10.5-13%
  4. Acetic acidity %-0.5-1.5
  5. Salt %-10-14
  6. Consistency Bostwick, cm/15 seg-<8
  7. pH-<4

Microbiological Properties: A list of microbiological properties to be considered for top quality jalapeno mash is given below:

  1. Plate count-<10,000 cfu/g
  2. Molds and yeasts-<5,000 cfu/g
  3. Clostridium botulinum-<1,000 cfu/g
  4. Foreign materials in 100 g- Nil

Culinary Uses: Jalapeno mash is used as a base for salad dressings and marinades.

Processing Jalapenos to Nacho Sliced Peppers

Jalapenos Nacho sliced peppers are prepared by slicing good quality, clean jalapenos in equal sizes (seeds are sifted out). Then jalapeno slices are immersed in hot vinegar at 75°C (167°F) for 5-10 minutes before cooling it. Then preservatives such as sodium benzoate and calcium chloride are added and the finished product is packed. Jalapenos Nacho sliced peppers are packed either in pails or in pouches. Jalapenos nacho pails are packed in HDPE (high density polyethylene) bags of convenient sizes and Jalapenos nacho pouches are packed in HDPE transparent pouches of various sizes.

Optimum Transport and Storage Conditions: A list of basic conditions for optimum transport and storage of jalapeno nacho sliced peppers is given below:

  1. Transport and storage temperature- Room temperature; during transport, protect the products from humidity, dust and direct sun light
  2. Shelf life-24 months

Precaution- Avoid any possibility of contamination or damage to the product

Recommended Quality Indices: Important quality indices to be considered for jalapenos nacho sliced peppers is given below:

  1. Color- Green
  2. Appearance- Slices (6 mm thickness)
  3. Aroma, flavor- Hot flavor

Physical and Chemical Properties: Major physical and chemical properties to be considered for jalapenos nacho sliced peppers is given below:

  1. Acidity %-1.3-1.7
  2. Salt %-1-2
  3. pH %-2.5 -3.5

Culinary Uses: Jalapeno Nachos are used in continental food cuisines, Mexican food preparations, pizzas, and meat preparations.

Processing Green Jalapeno Slices in Brine

Good quality green jalapenos are selected, cleaned and sliced. Slices are then subjected to a controlled maturation process before filling them in polyethylene or polyester pouches containing brine solution. These pouches are bulk packaged in metal or wooden containers of large sizes. Bulk packages are available in 200 kilograms, 500 kilograms and 100 kilograms.

Optimum Transport and Storage Conditions: A list of parameters to be considered for optimum storage and transport of jalapenos preserved in brine is given below:

  1. Transport and storage temperature- Room temperature; during transport, protect the products from humidity, dust and direct sun light
  2. Shelf life-24 months

Precaution- Avoid any possibility of contamination or damage to the product

Recommended Quality Indices: Major quality indices to be considered for jalapenos in brine are given below:

  1. Color- Green
  2. Appearance- Slices (6 mm thickness)
  3. Aroma, flavor- Hot flavor

Physical and Chemical Properties: Major physical and chemical properties to be considered for jalapenos in brine are given below:

  1. Acidity %-0.5-1.0
  2. Salt %-7-8
  3. pH %-3.5 – 4

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