uncooked finely chopped jalapeno pepper
Rich in vitamin C and capsaicin (a compound with anti-inflammatory properties); low in calories and a good source of dietary fiber, particularly in the seeds and placental tissue.
About
The jalapeño (Capsicum annuum var. jalapeño) is a medium-heat chili pepper native to Mexico, characterized by its green color when immature and red when fully ripe. The pepper typically measures 2-3 inches in length with a smooth, thick-walled pod and a crisp, herbaceous flavor profile with moderate spiciness (2,500–8,000 Scoville Heat Units). The pepper's heat compounds are concentrated in the white placental tissue surrounding the seeds; removing these elements reduces pungency while retaining the distinctive vegetal character.
When finely chopped, the jalapeño releases its volatile oils and cellular moisture, making it ideal for raw preparations. The fine chop increases surface area and distribution of heat and flavor throughout a dish, contributing both texture and pungency to salsas, ceviches, and fresh garnishes.
Culinary Uses
Finely chopped raw jalapeños serve as a foundational ingredient in fresh salsas, pico de gallo, and ceviche, where their crisp texture and moderate heat provide essential flavor structure. In Mexican cuisine, they are scattered over tacos, ceviche, and aguachile as a finishing element. Beyond Latin American cooking, finely chopped jalapeños appear in Asian preparations (Thai and Vietnamese salads), contemporary restaurant cuisine as garnishes, and in quick-cured or fresh pickled preparations. The raw form preserves the pepper's bright, herbaceous notes and provides textural contrast; cooking mellows its heat and diminishes its vegetal crispness, so raw applications best showcase the ingredient's characteristics.