jalapeños

The jalapeño (Capsicum annuum var. annuum) is a medium-sized chili pepper native to Mexico, specifically the state of Veracruz. The fruit typically measures 2-3 inches in length and features a glossy, dark green skin that turns red upon full maturity, though they are most commonly harvested and used while green. Jalapeños have a thick-walled, moderately fleshy pod with seeds concentrated around a central placenta, and deliver a sharp, grassy heat ranging from 2,500 to 8,000 Scoville Heat Units (SHU), making them one of the milder chili peppers suitable for broad culinary application.

The flavor profile combines bright, herbaceous notes with moderate piquancy and a subtle sweetness. Various cultivars exist, including the Tam, Mitla, and M-type varieties, which vary slightly in heat intensity and yield.

Jalapeños are fundamental to Mexican cuisine and widely used across North American cooking. The fresh pepper is sliced and added to salsas, guacamole, ceviche, and nachos, or can be roasted and charred to deepen flavor. Pickled jalapeños (en escabeche) serve as a condiment and appear in numerous dishes from tacos to pizza. Smoked and dried jalapeños are known as chipotle peppers, valued for their deep, smoky character in sauces and marinades. Fresh jalapeños are also stuffed with cheese (chiles rellenos) or incorporated into cornbread and other baked goods. They pair effectively with lime, cilantro, avocado, cheese, and seafood.