Jalapeño pepper

A jalapeño pepper is a cultivar of chile pepper harvested green or allowed to mature to red. It has firm, crisp flesh, a fresh vegetal flavour, and moderate heat that varies with maturity, growing conditions, and the individual pepper. The seeds and inner ribs can contribute much of its heat and are often removed or retained according to taste.

Jalapeños are used fresh in salsas, relishes, sauces, fillings, and cooked dishes. They are also commonly pickled, canned, smoked and dried, or stuffed. Fresh peppers are crisp and juicy, while cooking softens them; pickling adds acidity, and smoking and drying create a darker, more concentrated flavour.

Fresh jalapeños are typically sold whole or sliced, while preserved and stuffed versions come ready for their particular use. Green peppers are brighter and more vegetal; red-ripe peppers are generally sweeter and fruitier. Stems, seeds, and inner ribs may be removed during preparation.