Jalapeño

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Jalapeño

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Jalapeño
Chipotle (smoked); Cuaresmeño; Huachinango; Huachinango (mature red); Huachinango (red); Jalapeno; Morita Chipotle; Chipotle Jalapeño (smoked); Jalapeño Chipotle; Chipotle Jalapeno; Green Jalapeño; Jalapeño Green; Jalapeño Verde; Jalapeño Dark Red; Jalapeno Dark RedEdit
Universal Pepper Nomenclature (UPN)A-R-SM-J-3-251
C. annuum
5,000
RedEdit
Standard taperedEdit
MexicoEdit
Not setEdit
GreenEdit
Further InformationEdit Edit

It takes its name from Xalapa (Jalapa) in Veracruz, Mexico, where it was historically cultivated. 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 .

Last updated Oct 9, 2026

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How hot is the Jalapeño?

The Jalapeño measures 5,000 Scoville Heat Units (SHU), making it a medium-heat pepper.

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