Immature jalapeños still in the plant pot
The jalapeño (// or //, Spanish pronunciation: [xalaˈpeɲo] ( listen)) is a medium-sized chili pepper. A mature jalapeño fruit is 5–10 cm (2–4 in) long, and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. Originating in Mexico, the jalapeño is a cultivar of the species Capsicum annuum, which usually grows as a bush about 60–120 cm (24–47 in) tall. It is named after Xalapa, Veracruz, where it was traditionally cultivated. About 160 km2 (40,000 acres) are dedicated for the cultivation in Mexico, primarily in the Papaloapan River basin in the center of the state of Veracruz and in the Delicias, Chihuahua, area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa, and Chiapas. Jalapeño juice is often used as a remedy for seasonal allergies and cardiovascular problems.
The jalapeño is variously named in Mexico as huachinango and chile gordo. The cuaresmeño closely resembles the jalapeño. The seeds of a cuaresmeño have the heat of a jalapeño, but the flesh has a mild flavor close to a green bell pepper.
The name jalapeño is of Spanish origin. The Spanish suffix -eño signifies that the noun originates in the place modified by the suffix, similar to the English -(i)an. The jalapeño is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xālli /ˈʃaːlːi/ "sand" and āpan /ˈaːpan/ "water place."
Jalapeños are a pod type of capsicum. The growing period is 70–80 days. When mature, the plant stands 70–90 cm (28–35 in) long tall. Typically, a plant produces 25 to 35 pods. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red, which may make them less desirable. Jalapeños thrive in a number of soil types and temperatures, provided they have adequate water. Once picked, individual peppers may turn to red of their own accord. The peppers can be eaten green or red.
Compared to other chillies, the jalapeño heat level varies from mild to hot depending on cultivation and preparation and can have between 2,500 and 10,000 Scoville units. The majority of the capsaicin and related compounds are concentrated in the placenta membrane surrounding the seeds. If fresh chilli peppers come in contact with the skin, eyes, lips or other membranes irritation can occur and some people are particularly sensitive so wear latex or vinyl gloves while handling peppers.
A jalapeño plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting
- Stuffed jalapeños are hollowed out fresh jalapeños (served cooked or raw) that are stuffed, often with a mix containing seafood, red meat, poultry, and/or cheese.
- Pickled jalapeños, sliced or whole, are often served hot or cold on top of nachos, which are tortilla chips with melted cheese on top, a traditional Tex-Mex dish
- Chipotles are smoked, ripe jalapeños.
- Jalapeño jelly can be prepared using jelling methods.
- Jalapeño peppers are often muddled and served in mixed drinks.
- Jalapeño poppers are an appetizer; jalapeños are stuffed with cheese, usually cheddar or cream cheese, breaded or wrapped in bacon, and cooked.
- Armadillo eggs are jalapeños or similar chilis stuffed with cheese, coated in seasoned sausage meat and wrapped in bacon. The "eggs" are then grilled until the bacon starts to crisp.
- Chiles toreados are fresh jalapeños that are sauteed in oil until the skin is blistered all over. They are sometimes served with melted cheese on top.
- Texas toothpicks are jalapeños and onions shaved into straws, lightly breaded, and deep fried.
- Chopped jalapeños are a common ingredient in many salsas and chilis.
- Jalapeño slices are commonly served in Vietnamese pho.
- Capsicum (Pepper family)
- List of North American hot sauces
- Washington's Birthday Celebration in Laredo, Texas, which includes the annual Jalapeño Festival in February
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