jalapeño

Jalapeño is a chili pepper cultivar of Capsicum annuum, widely used in Mexican and North American cuisine. The name comes from Spanish jalapeño, derived from Xalapa (Jalapa), Veracruz, and means “from Jalapa.” The fruit is typically green when immature and reddens with maturity.

Description and varieties: Jalapeños are medium-sized peppers, usually 5–9 cm long and 2–3 cm wide, with a smooth, conical to barrel-shaped appearance. They have a medium level of heat, averaging about 2,500–8,000 Scoville heat units, and a bright, grassy, slightly fruity flavor. Some cultivars may appear purple or yellow and can ripen to red. Dried ripe jalapeños are smoked to produce chipotle peppers.

Cultivation: Jalapeños thrive in warm, sunny climates and well-drained soil. They are grown as annuals in temperate regions but are perennials in tropical settings. Optimal growing temperatures are around 21–29°C (70–85°F). Harvesting typically occurs while the fruit is green, but allowing ripening to red increases capsaicin content and sweetness. The plant requires adequate moisture and protection from frost.

Uses and culinary significance: Fresh jalapeños are common in salsas, relishes, and pico de gallo, and they can be roasted, grilled, or stuffed (as in jalapeño poppers). Pickled jalapeños are widely sold in North American markets. cured jalapeños (chipotles) provide a smoky, deeply flavorful ingredient in various cuisines.

Nutrition and safety: Jalapeños are low in calories and provide vitamins A and C, potassium, and fiber. Handling hot peppers can irritate skin and eyes; gloves are recommended. Refrigerate fresh peppers and use within 1–2 weeks, or freeze for longer storage.