ABSTRACT
Jalapeño pepper is a widely consumed product in Mexico. This is a scalded, pasteurized product, generally merchandized in cans or glass jars, with brine to which spice has been added. However, Jalapeño pepper shelf-life extension by fermentation or pickling is carried out only at very small industrial level. Information regarding fermented or pickled vegetables is scattered, and there is no clear differentiation between pickled and fermented products (1). This chapter describes the processing of fermented and pickled Jalapeño pepper sold in cans or glass jars.
