The jalapeno pepper is an integral ingredient in Mexican cuisine. Known for its spicy kick and bold flavor, the jalapeno adds heat and depth to many beloved Mexican dishes. Though small, these peppers pack a powerful punch, ranking near the top of the Scoville scale for hot peppers. Let’s explore the history, uses, and impact of the mighty jalapeno in authentic Mexican cooking.
What is a Jalapeno Pepper?
The jalapeno is a medium-sized chili pepper that measures 2 to 3 inches long. It has a smooth, shiny skin that ranges from green to red when fully ripe. Underneath the surface, jalapenos contain a spicy white pith and seeds. On average, jalapenos register 2,500 to 8,000 Scoville heat units, making them significantly spicier than bell peppers but milder than other hot varieties like habaneros.
Jalapenos belong to the plant species Capsicum annuum and originate from Mexico. They have been cultivated there since around 7500 BC, cherished for the spicy kick and herbal, grassy notes they impart. The name “jalapeno” comes from Jalapa, the capital of Veracruz, Mexico, where the peppers were traditionally grown and sold.
Today, Mexico remains the world’s top producer of jalapenos, though they are also grown commercially across the southern United States. Compared to other chili peppers, jalapenos are relatively mild, making them more approachable for those not accustomed to spicy foods. Their versatility and flavor make them a standard ingredient in Mexican sauces, salsas, stews, and more.
Common Uses in Mexican Cuisine
Jalapenos have many uses in authentic Mexican cooking. Here are some of the most common:
Salsas
Jalapenos are a key ingredient in many Mexican salsas and hot sauces. They are sliced, diced, or chopped to add heat and zest to tomato-based salsas like pico de gallo and salsa ranchera. Jalapenos also stand alone as the highlight of green sauces like salsa verde. Their bright, peppery taste cuts through the richness of Mexican food.
Street Foods
Spicy Mexican street foods wouldn’t be the same without jalapenos. The peppers are stuffed into antojitos like chiles rellenos and taquitos, and used to season classics like elote (Mexican street corn) and fruit cups. Vendors thread sliced jalapenos onto sticks for a spicy snack called esquites.
Stews and Moles
Slow-cooked Mexican stews, or guisados, rely on jalapenos for background heat. They are common additions to hearty pork and chicken stews served across Mexico. Spicy moles also incorporate jalapenos for a distinct chili flavor.
Pickling and Preserves
Jalapenos retain their crunch and heat when pickled and preserved. Mexican cooks use pickled jalapenos, or escabèche, to add a vinegary kick to tacos, carnitas, birria, and sandwiches like tortas. Chipotle peppers are smoked, dried jalapenos ground into seasoning.
Everyday Dishes
From huevos rancheros to chilaquiles, jalapenos infuse spice into Mexican breakfast favorites. They are also mixed into rice dishes, served as a fiery garnish for soups, and tossed into salads for crunch. A few slices or diced jalapenos can add instant heat to any savory dish.
Heat and Flavor Profile
The capsaicin compounds contained in jalapenos are responsible for their heat when ingested. Capsaicin causes a burning sensation by triggering pain receptors in the mouth. Along with heat, jalapenos impart a range of flavors:
Spiciness
The intensity of a jalapeno’s spiciness depends on its age, color, and growing conditions. On average, though, they register around 4,000 Scoville heat units. This makes them moderately hot peppers with a manageable bite for most palates. Red jalapenos tend to be hotter than green.
Herbaceous
Jalapenos have an herbaceous, grassy aroma reminiscent of bell peppers and other capsicum peppers. These clean, vegetal notes are noticeable when jalapenos are eaten raw.
Bright and Tart
In addition to heat, jalapenos offer bright, tart flavors. They have a crisp, acidic bite similar to citrus that balances out their spice.
Smoky
When fire roasted, grilled, or smoked, jalapenos take on a deeper, smokier flavor. Chipotle chilies made from smoked jalapenos have a pronounced smoky taste.
Nutrition Facts
Though rich in flavor, jalapenos are low in calories and full of nutrients. One raw jalapeno contains:
Calories: 4
Jalapenos are very low in calories, providing only 4 calories per pepper. This makes them an ideal way to add flavor without significantly increasing a meal’s calorie count.
Vitamin C: 10mg
Jalapenos contain nearly 10mg of vitamin C per pepper, or around 10% of the recommended daily value. Vitamin C boosts the immune system and acts as a powerful antioxidant in the body.
Vitamin A: 76mcg
The vitamin A in jalapenos promotes healthy vision and bone growth.
Folate: 4μg
Jalapenos provide small amounts of folate, a B vitamin that reduces the risk of birth defects during pregnancy.
Potassium: 58mg
This mineral is important for muscle contractions, nerve signaling, and maintaining fluid balance.
Fiber: 0.4g
Fiber aids digestion and gives jalapenos a satisfying crunch.
Capsaicin
The chemical responsible for jalapeno heat offers potential health benefits related to pain relief, weight loss, gut health, and nasal congestion.
Common Varieties
There are several common jalapeno pepper varieties adapted for optimal growth in their regions:
Texas A&M Jalapenos
This hybrid variety grows well in hot climates and resists disease. The 3-inch peppers are used for pickling.
El Rey Jalapenos
A California hybrid with large 4-inch peppers and high capsaicin content for extra heat. The yield is over 18 tons per acre.
Jupiter Jalapenos
This hybrid has tapered, crunchy jalapenos reaching 4 inches long. It has some disease resistance and high heat levels.
TAM Mild Jalapeno
With only 1,000 Scoville heat units, this Texas-bred hybrid has a much milder bite. The pale green peppers measure 2.5 inches.
Veracruz Jalapenos
Grown in Veracruz, Mexico, these iconic jalapenos have a characteristic spicy-tart flavor. They are frequently pickled or stuffed.
Selecting Fresh Jalapenos
Follow these tips for picking fresh, flavorful jalapenos:
Look for firm, taut pods
Avoid peppers that are wilted, wrinkled, or have soft spots. The pepper should feel heavy for its size.
Inspect the color
Bright, deep green jalapenos have the best flavor. Avoid brown or pale peppers past their prime.
Check for shine
The skin should have a smooth, glossy sheen when fresh. Dull skin indicates an older pepper.
Size
Pick jalapenos around 2-3 inches long. Oversized peppers tend to be less hot.
Pick by hand
Gently twist off the peppers rather than pulling to avoid damaging the plant.
Red jalapenos
Fully red jalapenos are riper and hotter. Green ones are milder and more tart.
Prepping Jalapenos
Jalapenos contain oils that can burn skin and eyes. Here are some tips for safe prep:
Wear gloves
Latex or rubber gloves prevent capsaicin residue from contacting hands. Avoid touching your face during prep.
Remove ribs and seeds
These contain the highest concentration of heat. Scraping them out reduces spice level.
Slice thinly
Thin slices disperse the heat more evenly than large chunks.
Soak in milk
A 30 minute milk soak draws out some of the burn. Rinse afterwards.
Avoid touching eyes
Wash hands immediately after prepping and do not make eye contact. The oils can cause significant irritation.
Ventilate
Turn on exhaust fans and open windows while prepping to disperse the spicy vapors.
Clean surfaces
Use soap and water to thoroughly clean cutting boards, utensils, and counters after contact.
Storage
Stored properly, fresh jalapenos will keep for around 1-2 weeks. Follow these guidelines:
Refrigerate
Keep jalapenos loose in the crisper drawer of the fridge. Cold temperatures prevent spoilage.
Wrap loosely
Place whole peppers in a perforated plastic bag or dry paper towel to allow airflow.
Use quickly
Prepared sliced or chopped jalapenos will only last around 3 days refrigerated.
Avoid moisture
Excess moisture causes jalapenos to become slimy and spoil faster. Pat dry before storing.
Check often
Inspect peppers and discard any that are moldy or shriveled.
Freeze for long-term
Clean, dry jalapenos can be frozen whole, sliced, or chopped for 6-12 months.
Use ice cube trays
For diced peppers, freeze small portions in an ice cube tray, then transfer to a ziplock freezer bag.
Pickle
Pickled and canned jalapenos stay fresh for over a year refrigerated.
Substitutions
If you don’t have jalapenos, try these mild to hot substitutes:
Poblano peppers
Poblanos have a mild, sweet flavor similar to bell peppers. They add volume without much heat.
Serrano peppers
Serranos register around 5 times hotter than jalapenos with a bright, zesty bite.
Habanero peppers
Be cautious with habaneros—they can be over 100 times spicier than jalapenos!
Thai chilies
Small but fiery, these chilies pack a much bigger punch than jalapenos.
Guero/yellow wax pepper
Similar in shape to jalapenos but with a milder flavor.
Red Fresno chili
Slightly curved red chili about as hot as a jalapeno. The flavor is fruitier.
Cayenne pepper
Ground cayenne packs heat but lacks jalapeno flavor. Use small amounts.
Tabasco sauce
A few dashes of Tabasco imitation the spicy heat. Capsaicin content varies by brand.
Common Dishes
Here are just some of the many classic Mexican dishes showcasing jalapenos:
Chili con carne
Beef and bean chili gets spiced up with a generous helping of chopped jalapenos.
Chiles rellenos
Fire-roasted jalapenos are stuffed with cheese, battered, and fried crisp.
Pico de gallo
This fresh salsa wouldn’t be complete without the bite of diced jalapeno.
Tacos al pastor
Shaved pork tacos are served with sliced jalapenos for extra heat.
Frijoles charros
Jalapenos infuse pinto beans with spice in this Mexican cowboy-style dish.
Tamales
Savory fillings for tamales are often kicked up with a few minced jalapenos.
Ceviche
The heat of jalapenos balances the citrus flavors in ceviche seafood cocktails.
Tostadas
Crunchy tostada shells are topped with vegetables, meat, cheese, and fresh jalapeno slices.
Quesadillas
Slices or diced jalapenos add punch to melted cheese quesadillas.
Guacamole
No guacamole is complete without the flavor of minced jalapenos.
Cocktails
Beyond food, jalapenos are popular additions to spirited Mexican drinks:
Paloma
A tequila cocktail mixed with grapefruit juice and lime gets a spicy rim from ground jalapeno chili powder.
Michelada
Sipping on this beer cocktail combination is like enjoying a spicy Bloody Mary. It’s rimmed with chili powder.
Mariachi
This margarita riff adds muddled jalapenos for a spicy kick. It’s refreshing with a bite.
Mexican mule
Tequila and ginger beer meet sliced jalapenos for a south of the border mule.
Bloody Maria
A Bloody Mary made with tequila instead of vodka and spiced up with pickled jalapenos.
Oaxacan old fashioned
A smoky mezcal old fashioned incorporating muddled jalapenos for a complex flavor.
El Diablo
This cocktail blends crushed jalapenos, lime juice, creme de cassis, and tequila for a devilish burn.
Growing Jalapenos
It’s fairly easy to grow jalapenos at home with the right conditions:
Full sun
Jalapenos need at least 6 hours of direct sunlight per day. Choose a sunny, south-facing spot.
Rich soil
Mix in compost or fertilizer to ensure the soil has enough nutrients.
Warm weather
Jalapenos thrive in summer. Wait until all chance of frost is gone before transplanting seedlings.
Consistent water
Water 1-2 inches per week. Irregular watering can cause bitterness and spice level to fluctuate.
Well drained
Make sure the soil drains well to prevent waterlogging around the plants.
Start indoors
Get a head start by germinating seeds indoors 6-8 weeks before last frost date.
Space 18-24 inches
Allow adequate space between plants for sufficient airflow and light exposure.
Use cages
Install stakes and cages to support the bushy, heavy-yielding plants.
Harvest often
Pick peppers regularly to encourage more to develop.
Conclusion
From adding a fiery kick to tacos to bringing bright flavor to fresh salsas, the versatile jalapeno is an essential part of Mexican cuisine. Moderately spicy with a crisp, herbaceous taste, these flavorful peppers can transform dishes across the spice spectrum. Whether sliced raw over handmade tortillas or smoke-dried into chipotle seasoning, jalapenos encapsulate the complex layers of heat and tang that make Mexican food irresistible. Though small in size, their impact is mighty—it’s no wonder jalapenos continue to be the pepper of choice for authentic cooking south of the border.