Jalapeño

Jalapeño

Heat	Medium (SR: 2,500-10,000)

The jalapeño ( /ˌhæləˈpeɪnjoʊ/, Spanish: [xalaˈpeɲo]) is a medium-sized chili pepper that has a warm, burning sensation when eaten. A mature jalapeño fruit is 2–3½ inches (5–9 cm) long and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. It is a cultivar of the species Capsicum annuum originating in Mexico, which is a bush that grows 2–4 feet (60–120 cm) tall. It is named after Xalapa, Veracruz, where it was traditionally cultivated. About 160 square kilometres (40,000 acres) are dedicated for the cultivation in Mexico, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa, and Chiapas.

Overview

A jalapeño plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting.

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.

Jalapeño is of Nahuatl and 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 xal-li "sand" and a-pan "water place."

Serving styles

Five Jalapeño peppers. The hottest pepper is likely the one with the most wrinkles, indicating that it has been on the bush longer to ripen.

• 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, also called armadillo eggs, are an appetizer; jalapeños are stuffed with cheese, usually cheddar or cream cheese, breaded or wrapped in bacon, and cooked.
• Stuffed jalapeños are hollowed out fresh jalapeños (served cooked or raw) that are stuffed, often with a mix containing seafood, meat, poultry, and/or cheese.
• 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.

See also

Halfway ripe jalapeno in a planter box in New Jersey in September.

• List of Capsicum cultivars
• Washington's Birthday Celebration in Laredo, Texas, which includes the annual Jalapeño Festival in February.
• Habanero
• List of North American hot sauces
• Scoville scale
• Tex-Mex

External links

Media related to Jalapeño at Wikimedia Commons