Jalapeño
A medium-sized chili pepper originating in Mexico, commonly harvested green and moderately hot. Its fruit often turns red as it ripens.
Capsicum annuum: A domesticated pepper species that includes jalapeños, bell peppers, and cayenne peppers. Jalapeños are a cultivar group within this species.
Jalapeño popper: A stuffed jalapeño, commonly filled with cheese, breaded, and baked or fried. This popular preparation pairs the pepper’s heat with a rich filling.
Xalapa: The capital city of Veracruz, Mexico, whose name is also spelled Jalapa. Jalapeño means “from Xalapa,” linking the pepper’s name to this city.
Serrano pepper: A small, slender Mexican chili pepper that is generally hotter than a jalapeño. It offers a sharper, hotter substitute in many dishes.
Capsaicin: A pungent chemical compound that produces the burning sensation associated with chili peppers. It is the main source of a jalapeño’s heat.
Chipotle: A smoke-dried ripe jalapeño used as a seasoning or ingredient. Smoking and drying red jalapeños produces chipotles.
Veracruz: A state on Mexico’s Gulf coast with a diverse climate and long agricultural history. Xalapa lies in Veracruz, the region named in the pepper’s traditional origin story.
Poblano: A large, mild Mexican chili pepper, often dried and sold as an ancho. Its larger size and milder heat distinguish it from jalapeños.
Scoville scale: A scale for expressing the pungency of chili peppers, based on capsaicinoid concentration. It places jalapeño heat in relation to hotter and milder peppers.
Salsa verde: A green sauce in Mexican cuisine, commonly made with tomatillos and chili peppers. Fresh jalapeños can add herbal heat to this sauce.