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