Chile jalapeño: history, varieties and uses of the best-known chilli

What is it?

Chile jalapeño is probably the most famous Mexican chilli in the world and one of the most widely grown in the country. Its name comes from Xalapa, Veracruz, where it was commercially cultivated in the nineteenth century. It belongs to the species Capsicum annuum and measures between 5 and 9 cm, with an elongated shape, smooth glossy skin and an intense green colour (or red when ripe). It has thick, fleshy 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 serrano. It is grown mainly in Veracruz, Chihuahua, Sinaloa and Oaxaca. It is the base of pickled jalapeños, nachos, salsas, chiles toreados, stuffed chillies and, dried and smoked, the famous chipotle.

Origin and history

Chile jalapeño is a Mesoamerican chilli cultivated since pre-Hispanic times in what is now Veracruz. Its current name comes from the city of Xalapa (Jalapa), capital of Veracruz, where the chilli trade was concentrated in the nineteenth century. Some traditional regional varieties are called 'cuaresmeno' (common in central markets) and 'huachinango' (larger and fleshier). Colonial sources mention 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 match the profile of the modern jalapeño. Larousse Cocina notes that it is the most exported fresh chilli from Mexico. SIAP reports an annual production of more than 800,000 tonnes. Today there are improved hybrid varieties such as 'Mitla', 'Tampiqueno', 'Espinalteco' and 'Jaral', adapted to different climates. Its dried and smoked version gives rise to chipotle, which has its own history going back to pre-Hispanic times.

Characteristic ingredients

Chile jalapeño is an elongated, cylindrical Capsicum annuum measuring between 5 and 9 cm, with smooth, glossy, 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 considerably reduces the heat. Some jalapeños develop surface striations called 'corcho' (corking), a sign of maturity and greater heat. It is used fresh and raw (chopped in salsas and guacamole), roasted on the comal (chiles toreados), stuffed (jalapeños stuffed with cheese or picadillo), pickled in vinegar (jalapeños en escabeche, the iconic Herdez and La Costena tinned product) and smoked (chipotle). The thick flesh makes it ideal for stuffing and pickling, where it brings moderate heat and texture. It pairs very well with cheese, tomato, garlic, onion, carrot, coriander and vinegar.

Cultural significance

Chile jalapeño is one of the international emblems of Mexican cuisine and forms part of the traditional cooking recognised by UNESCO as Intangible Cultural Heritage. It is the most exported fresh chilli from Mexico, present in markets in the United States, Canada, Japan and Europe, where it is popularly identified with Tex-Mex food and nachos. The SIAP within SADER reports production close to one million tonnes a year, with Veracruz, Chihuahua and Sinaloa as the leading producers. The pickled-jalapeño tinning industry, with brands such as La Costena, Herdez and San Marcos, generates thousands of jobs and positions jalapeño as a key export. 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 Veracruz, Pueblan and central Mexican use it in countless stews.

Frequently asked questions

What is the difference between chile jalapeño and chile serrano?

Both are fresh green chillies of Capsicum annuum. Jalapeño is thicker and fleshier (5-9 cm), with moderate heat (2,500-8,000 SHU), and lends itself to stuffing and pickling. Serrano is slimmer (3-5 cm), hotter (10,000-25,000 SHU) and is preferred for raw salsas such as pico de gallo. For chipotles, only jalapeño is used because its fleshy flesh withstands prolonged smoking.

What does chile jalapeño taste like?

It has a fresh, vegetal, slightly herbal flavour with moderate, fleshy heat (2,500-8,000 Scoville units). When ripened to red it gains sweetness and a fruity aroma. Roasted on the comal it develops sweet caramelised notes, and when smoked it becomes chipotle, with deep smoke and notes of chocolate and coffee. The thick flesh makes it very versatile and popular.

How is chile jalapeño prepared?

It can be used fresh and raw (chopped in pico de gallo or salsas), roasted whole (chiles toreados), stuffed with cheese or picadillo (stuffed jalapeños), pickled with vinegar, onion and carrot (escabeche), or smoked (chipotle). To reduce the heat, devein and remove the seeds. Stuffed ones are usually battered and fried. Toreados are fried in oil and bathed with lime and soy sauce as an accompaniment.

Where does chile jalapeño come from?

It is native to the state of Veracruz, Mexico, specifically the Xalapa region from which it takes its name. Today it is grown intensively in Veracruz, Chihuahua, Sinaloa and Oaxaca, with annual production close to one million tonnes. It is the most exported fresh chilli from Mexico and has spread to cultivation in the United States and other countries, although the original Mexican varieties retain the characteristic flavour.