Jalapeños

Jalapeños are a cultivar of Capsicum annuum widely used in Mexican and Tex-Mex cuisine. Named after Xalapa (Jalapa), Veracruz, Mexico, they originated in the region and are now grown in warm climates worldwide.

They are typically 5 to 9 centimeters long, conical, and green when immature, often turning red as they ripen. They have a crisp texture and a bright, grassy flavor with medium heat. The Scoville rating typically ranges from 2,500 to 8,000 SHU, with variation among individual peppers. The heat is produced by capsaicin concentrated in the placental tissue around the seeds.

Various cultivars exist, including standard green jalapeños and longer or early-maturing types. Ripe peppers can be dried and smoked to produce chipotle peppers or pickled for preservation. Jalapeños are commonly used fresh in salsas and sauces, or stuffed, roasted, or grilled.

Jalapeños are warm-season crops requiring long frost-free periods, full sun, and even moisture. They typically produce fruit 70–90 days after transplanting, depending on variety and conditions. Fresh peppers store in the refrigerator for about a week, while freezing, pickling, or drying are common preservation methods.

They are low in calories and provide vitamin C and carotenoids. Capsaicin, the heat-producing compound, has been studied for various effects, but practical significance varies. In cooking, jalapeños add heat and brightness to many dishes.