x 3-inch jalapeño pepper
Jalapeños are rich in vitamin C, vitamin A, and antioxidants including capsaicinoids, the compound responsible for their pungency. A single jalapeño contains minimal calories (approximately 4 kcal) while providing dietary fiber and phytonutrients linked to anti-inflammatory and metabolic benefits.
About
The jalapeño pepper (Capsicum annuum var. jalapeño) is a medium-sized chili pepper native to Mexico, specifically the Xalapa region of Veracruz, from which it derives its name. Typically 2–4 inches in length, jalapeños are pod-type peppers with a bright to dark green skin (ripening to red when fully mature) and a firm, moderately thick flesh. The flavor profile ranges from grassy and herbaceous when green to fruity and smoky when red, with heat levels between 2,500–8,000 Scoville Heat Units (SHU), making them mild to moderately hot compared to other chili varieties. The pepper has a distinctive waxy skin, a hollow interior chamber containing white placental tissue and numerous seeds, and a crisp texture that remains firm even after cooking.
Culinary Uses
Jalapeños are fundamental to Mexican cuisine and have become ubiquitous in contemporary cooking worldwide. They are used fresh in salsas, guacamole, and pico de gallo; roasted and stuffed with cheese (chiles rellenos); pickled (escabeche); smoked and dried into chipotles; or sliced raw as a garnish for tacos, nachos, and other dishes. In non-Mexican contexts, they appear in Asian fusion dishes, cornbread, and cocktails. The seeds and white placental tissue contribute most of the heat; removing them yields a milder preparation. Jalapeños are equally versatile raw—offering bright, vegetal crunch—or cooked, where heat mellows slightly and sweetness develops.