Research-verified
Jalapeño
Capsicum annuum
Dried, it’s Chipotle
A thick-walled green-to-red chile valued for fresh salsas, pickling, stuffing, and smoking.
Medium
2,000–8,000 SHU
- grassy
- cited
- Flavor
- Bright green, grassy, lightly fruity.
- Origin
- Mexico
- Best uses
- Salsa, pickling, stuffing, smoking.
- Days to maturity
- 70-85
How the heat plays out
Hits immediately, climbs to a moderate peak, and lingers a while, felt across the mouth. Bright, direct
In the kitchen
- Fresh
- Crisp and thick-walled; useful raw, pickled, and stuffed.
- Dried
- Becomes less central than its smoked form.
- Smoked
- Excellent as chipotle when smoked and dried.
- Roasted
- Roasts well but retains a fresh green identity.
- Fermented
- Commonly fermented for sauces.
Substitutes
Compare all
Sources
- Pásele pásele chiles Biblioteca Angelopolitana / Gobierno Municipal de Puebla
- Ahora es cuando chile verde, le has de dar sabor al caldo Secretaría de Agricultura y Desarrollo Rural
- Ventura Garden to Table Series - Peppers UC Master Gardener Program of Ventura County / UC Agriculture and Natural Resources
- Pepper Production in Miami-Dade County, Florida Qingren Wang, Shouan Zhang, Yuncong Li, Dakshina Seal, Waldemar Klassen, and Teresa Olczyk / UF/IFAS Extension