jalapeño pepper <ref>substitute ⅓ cup drained canned or bottled jalapeno peppers if fresh are unavailable.</ref>
Jalapeños are low in calories and rich in vitamin C, capsaicin (a compound with anti-inflammatory properties), and antioxidants. They also provide small amounts of vitamins A, K, and potassium.
About
The jalapeño pepper (Capsicum annuum var. annuum) is a medium-sized chili pepper originating from Mexico, particularly the state of Jalapa. It is a moderately hot pepper measuring 2-3 inches (5-8 cm) in length with a cylindrical shape and smooth, waxy skin that ranges from green to red when mature. The flesh is thick and crisp with a slightly smoky, grassy flavor complemented by a medium heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). Green jalapeños are harvested before full ripeness and possess a fresher, more herbaceous profile, while red jalapeños—allowed to mature longer—develop a sweeter, fruitier character. The pepper's heat is concentrated in the white placental tissue and seeds, which can be removed to reduce pungency.
Culinary Uses
Jalapeño peppers are fundamental to Mexican cuisine and have become integral to Tex-Mex, Southwestern, and contemporary American cooking. Fresh jalapeños are sliced for use in salsas, nachos, tacos, and as garnishes, or stuffed whole with cheese for chile relleno preparations. They are also pickled for extended shelf stability and used as condiments, incorporated into cornbread, cheese dishes, and preserved as escabeche. Cooked jalapeños appear in soups, stews, and braises, where their heat mellows slightly. They pair effectively with lime, cumin, cilantro, cheese, and grilled meats, and their moderate heat makes them accessible to broader palates than many chili varieties.