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Jalapeño

Vegetables · Peppers & chillies

Jalapeño

Medium-hot, thick-walled green Mexican chilli, used fresh, pickled or smoked (as chipotle).

Also called: jalapeno, jalapenos

A kind of chilli pepper

14 recipes with it

Photo: Unknown author, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Jalapeños are plump, smooth, finger-length chillies, usually sold green; red ripe ones are sweeter. They are moderately hot, with thick crunchy walls. Pickled jalapeño slices are common in jars, and smoked dried jalapeños are chipotles. Serranos are smaller, thinner and hotter.

Capsicum annuum

How it’s used

  • Diced into salsas and guacamole
  • Sliced on nachos, tacos and burgers
  • Stuffed and baked (poppers)
  • Pickled en escabeche
  • Blended into sauces

Characteristics

Taste
Grassy, bright and moderately hot.
Texture
Crunchy, juicy walls.
When cooked
Mellows with roasting; most heat is in the ribs and seeds.
Sold as
fresh, canned, smoked
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for grilling, Used as a garnish

Storage

Refrigerated. Refrigerate whole and use while firm and glossy.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Wash hands after cutting; keep away from eyes.

Nutrition per 100 g

Energy
29 kcal
Protein
0.91 g
Carbohydrate
6.5 g
Fat
0.37 g
Fibre
2.8 g
Sugars
4.12 g

USDA FoodData Central: Peppers, jalapeno, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with jalapeño

See all 14

2 more

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