jalapeno chile pepper — diced fine
Jalapeños are excellent sources of vitamin C and contain capsaicin, a compound linked to metabolic benefits and anti-inflammatory properties. A 100-gram serving provides approximately 80 calories with minimal fat and notable dietary fiber.
About
The jalapeño (Capsicum annuum var. jalapeño) is a medium-sized chili pepper native to Veracruz, Mexico, characterized by its distinctive conical shape, glossy dark green skin, and thick flesh. The pepper measures 2–3 inches (5–7.5 cm) in length and typically carries a Scoville Heat Unit rating of 2,500–8,000, placing it in the mild-to-moderate heat range. Jalapeños display a grassy, slightly fruity flavor with herbaceous undertones that intensify when roasted or smoked. The pepper's heat derives primarily from capsaicin, concentrated in the white membrane (placenta) surrounding the seeds; removing this tissue reduces pungency significantly.
Ripened red jalapeños develop greater sweetness and a more complex flavor profile than their immature green counterparts, though both are commercially cultivated and widely used. Variegated cultivars and smoke-dried forms (chipotles) represent important regional specializations, particularly in Mexican cuisine.
Culinary Uses
Jalapeños are fundamental to Mexican cuisine and have become increasingly central to North American cooking. The peppers serve as the foundation for salsas, picos de gallo, and chile-based sauces, while also appearing in escabeche (pickled preparations), nachos, and cheese-based appetizers. Diced fine, jalapeños distribute their heat evenly throughout dishes, making this preparation ideal for fresh salsas, ceviche, cornbread, cream cheese dips, and as a garnish for soups and stews. The delicate dice ensures rapid flavor integration and prevents large capsaicin concentrations in single bites. Roasting or charring jalapeños before dicing adds smoky complexity, while blanching briefly before dicing can mellow heat for heat-sensitive applications.