Jalapeño chilli: what it is, heat and uses vs serrano

What is it?

The jalapeño chilli is probably the most famous Mexican chilli in the world and one of the most cultivated in the country. Its name comes from Xalapa, Veracruz, where it was grown commercially in the 19th century. It belongs to the species Capsicum annuum and measures between 5 and 9 cm, with an elongated shape, smooth and shiny skin, and an intense green colour (or red when ripe). It has fleshy, thick flesh that lends itself to stuffing, pickling and smoking (which turns it into chipotle). Its heat is moderate (2,500-8,000 Scoville units), below the serrano. It is grown above all in Veracruz, Chihuahua, Sinaloa and Oaxaca. It is the base of pickled jalapeños, nachos, salsas, chiles toreados, stuffed chillies and, dehydrated and smoked, the famous chipotle.

Origin and history

The jalapeño chilli is a Mesoamerican chilli cultivated since pre-Hispanic times in what is now Veracruz. Its current name comes from the city of Xalapa (Jalapa), the capital of Veracruz, where the chilli trade was concentrated in the 19th century. Some traditional regional varieties are called 'cuaresmeño' (common in markets of the centre) and 'huachinango' (larger and fleshier). Colonial sources mention the jalapeño as one of the chillies of the Gulf of Mexico, and the Florentine Codex describes among the chillies of the Tlatelolco market several that correspond to the profile of today's jalapeño. Larousse Cocina notes that it is the most exported fresh chilli of Mexico. SIAP reports an annual production of more than 800,000 tonnes. Today there are improved hybrid varieties such as 'Mitla', 'Tampiqueño', 'Espinalteco' and 'Jaral', adapted to different climates. Its dehydrated and smoked version gives rise to the chipotle, which has its own history since pre-Hispanic times.

Characteristic ingredients

The jalapeño chilli is a Capsicum annuum of elongated, cylindrical shape, measuring between 5 and 9 cm, with smooth, shiny and fleshy skin. It ripens from green to red, although it is generally harvested green for fresh consumption. Its heat is moderate (2,500-8,000 SHU) and comes mainly from the veins (placenta) that hold the seeds; deveining it reduces the heat considerably. Some jalapeños develop superficial striations called 'corking', a sign of ripeness and greater heat. It is used fresh and raw (chopped in salsas and guacamole), roasted on a comal (chiles toreados), stuffed (jalapeños filled with cheese or picadillo), pickled in vinegar (jalapeños en escabeche, the iconic presentation of the Herdez and La Costeña tins) and smoked (chipotle). The fleshy flesh makes it ideal for stuffing and pickling, where it provides moderate heat and texture. It pairs very well with cheese, tomato, garlic, onion, carrot, coriander and vinegar.

Cultural significance

The jalapeño chilli is one of the international emblems of Mexican cuisine and forms part of the traditional cuisine recognised by UNESCO as Intangible Cultural Heritage. It is the most exported fresh chilli of Mexico, present in the markets of the United States, Canada, Japan and Europe, where it is popularly identified with Tex-Mex food and nachos. SADER's SIAP reports production close to a million tonnes a year, with Veracruz, Chihuahua and Sinaloa as the main producers. The pickled-jalapeño canning industry, with brands such as La Costeña, Herdez and San Marcos, generates thousands of jobs and positions the jalapeño as a key export product. Stuffed jalapeños are a typical snack at family festivities, and chiles toreados (jalapeños fried with lime and soy) are an iconic accompaniment to seafood and tacos. Regional cuisines such as those of Veracruz, Puebla and the centre include it in countless dishes.

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