Jalapeno is the world's best-known chili pepper, named for the Mexican city of Xalapa in Veracruz where it was traditionally grown. The compact bushy plants bear thick-walled, bullet-shaped pods three to four inches long that are usually picked green but ripen to red. Rated roughly 2,500 to 8,000 Scoville heat units, it delivers a manageable, warming heat that made it the foundation of countless salsas, poppers and pickles. Smoke-dried and ripened, it becomes the chipotle. Productive and quick to bear, the jalapeno is the most widely planted hot pepper in North American gardens and a reliable choice for cooks who want dependable moderate heat with good pepper flavor.
Flavor Profile
Bright, grassy and moderately hot with a clean warming burn; ripened red pods turn sweeter and slightly fruity.
Visual Characteristics
Glossy dark green bullet-shaped pods three to four inches long, ripening to red, often with fine corky lines on the skin.
Growing Tips
Pick green for classic heat or leave to redden for sweetness; steady warmth and even moisture keep pods thick-walled.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.