jalapeño

The jalapeño (Capsicum annuum var. annuum) is a medium-heat chili pepper native to Mexico, specifically the Xalapa region of Veracruz, from which it derives its name. It is a small to medium-sized pod, typically 2–3 inches long, with a dark green skin that may ripen to red; the flesh is thick-walled and moderately humid. The heat level ranges from 2,500 to 8,000 Scoville heat units (SHU), making it considerably milder than many other chili peppers.

The flavor profile combines herbaceous, slightly fruity notes with a clean, sharp heat that builds gradually. Key varieties include the classic green jalapeño harvested at maturity, the ripe red jalapeño (sometimes called a "rojo"), and the smoked and dried form known as chipotle, which develops a deep smoky character. The pepper's relatively predictable heat and versatile flavor make it a cornerstone ingredient in global cuisine.

Jalapeños are used across Mexican cuisine as a fresh vegetable in salsas, ceviche, and rajas con queso; they are also stuffed whole in Chile Relleno and pickled for extended shelf life. Beyond Mexican traditions, they appear in Tex-Mex preparations, contemporary fusion cooking, and as a garnish for tacos, nachos, and other casual dishes. The pepper is commonly sliced for texture and visual appeal or minced for even heat distribution in sauces and dips. Roasting or charring the skin intensifies the flavor and softens the flesh, while raw jalapeños provide bright, crisp heat with an herbaceous undertone. They pair well with cheese, lime, cumin, garlic, and cilantro.