jalapeno (small

ProducePeak season is summer through early fall (June–September) in the Northern Hemisphere; however, jalapeños are widely available year-round due to commercial cultivation in Mexico, the United States, and other regions.

Jalapeños are low in calories (29 per 100g) and rich in vitamin C, vitamin A, and antioxidants including capsaicin, which has been associated with anti-inflammatory and metabolism-boosting properties.

About

The jalapeño is a medium-sized chili pepper (Capsicum annuum) native to Mexico, specifically the Xalapa region of Veracruz from which it takes its name. The pepper is typically 2–3 inches long with a thick-walled, glossy green to red fruit, developing deeper color and increased heat as it matures. Jalapeños possess a distinctive bright, vegetal flavor profile with fruity undertones and a moderate heat level ranging from 2,500 to 8,000 Scoville Heat Units (SHU).

The pepper's thick flesh makes it ideal for grilling, roasting, and stuffing. Common cultivars include the Tam Jalapeño (milder) and Early Jalapeño (earlier harvest). Red jalapeños, which are fully ripened green peppers, offer a sweeter flavor and are often used in condiments and salsas.

Culinary Uses

Jalapeños are foundational to Mexican cuisine, appearing fresh, pickled, smoked (as chipotles), or roasted in countless applications. Fresh peppers are sliced into salsas, ceviche, and pico de gallo, while whole peppers are hallowed and stuffed with cheese (chiles rellenos) or served pickled as an accompaniment. In broader cuisines, jalapeños appear in Tex-Mex dishes, poppers, cornbread, and as a pizza topping. The pepper's moderate heat and meaty texture lend themselves to both raw applications and cooking; roasting or grilling mellows the heat slightly while concentrating sweetness.

Forms & Preparations

Fresh whole — Uncooked green or red peppers used sliced in salsas, sautéed as a side, or stuffed whole with cheese and fried.
Roasted — Charred over flame or under a broiler, then peeled to remove skin; sweetens the pepper and mellows heat, commonly used in chiles rellenos and soups.
Pickled — Preserved in vinegar-based brine with spices; shelf-stable condiment with bright acidity and concentrated flavor, used as an accompaniment or in cooked dishes.
Smoked (chipotle) — Ripe red jalapeños dried over applewood smoke; deep, smoky flavor used in sauces, salsas, and marinades; often packed in adobo sauce.
Sliced or diced — Cut fresh or cooked; prepared as needed for salads, pizza, cornbread, and other dishes requiring smaller pieces.
Dried whole or ground — Dried green jalapeños used as a spice powder or rehydrated for sauces; concentrates heat and develops slightly fruity, tobacco-like notes.