Jalapeño
📷 Photo: Semillas.de
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The jalapeno is a medium-heat Capsicum annuum chili and one of the most widely eaten peppers in the world. It takes its name from Xalapa (Jalapa) in Veracruz, Mexico, where it was historically cultivated. On the Scoville scale it is comparatively mild, generally 2,500 to 8,000 units, giving a warm kick rather than a searing burn. Picked green, it has a crisp, juicy texture with a bright, grassy, mildly sweet flavor; left to ripen red it turns sweeter. Its versatility is unmatched: eaten raw in pico de gallo and salsas, pickled, stuffed as poppers, roasted, or blended into sauces. When ripe jalapenos are smoke-dried they become chipotles, gaining a deep, earthy, smoky character prized in Mexican adobo and stews. Thick walls make the jalapeno sturdy for stuffing and grilling, and it is a common gateway chili for those building heat tolerance. Its smoke-dried ripe form is sold as Chipotle.
The jalapeno is a medium-heat Capsicum annuum chili and one of the most widely eaten peppers in the world. It takes its name from Xalapa (Jalapa) in Veracruz, Mexico, where it was historically cultivated. On the Scoville scale it is comparatively mild, generally 2,500 to 8,000 units, giving a warm kick rather than a searing burn. Picked green, it has a crisp, juicy texture with a bright, grassy, mildly sweet flavor; left to ripen red it turns sweeter. Its versatility is unmatched: eaten raw in pico de gallo and salsas, pickled, stuffed as poppers, roasted, or blended into sauces. When ripe jalapenos are smoke-dried they become chipotles, gaining a deep, earthy, smoky character prized in Mexican adobo and stews. Thick walls make the jalapeno sturdy for stuffing and grilling, and it is a common gateway chili for those building heat tolerance. Its smoke-dried ripe form is sold as Chipotle.
