jalapeño
Also known as: Jalapeños
A medium-hot green chile pepper, turning red as it ripens; used fresh, pickled, or -- smoked and dried -- as chipotle. Most of its heat lives in the white pith and seeds rather than the flesh, so removing them tames a pepper considerably.
Buying guidance
Choose peppers that are firm and glossy, not shriveled or soft; small white lines or cracks on the skin, sometimes called corking, are actually a sign of a hotter pepper rather than a defect. Heat varies a lot even within the same batch, so taste a small piece first if heat sensitivity matters before committing a whole pepper.
Substitutions
- Serrano -- noticeably hotter and a bit smaller; use less.
- Poblano -- much milder and larger, good for the vegetal flavor without real heat.
- Canned or pickled jalapeno -- softer texture and a tangier, less fresh flavor; drain before using.
- Green bell pepper plus a pinch of cayenne or chile flakes -- no real heat from the pepper itself, but keeps the color and crunch.
Tips & common mistakes
Capsaicin oil lingers on your hands after cutting one and doesn't rinse off with just water -- wash with soap afterward, or wear gloves if you're sensitive, and avoid touching your eyes or face until you have.
Storage
Fresh jalapeños keep for a couple of weeks refrigerated, longer than most fresh vegetables. They also freeze well raw and whole with no need to blanch first -- the texture softens as they thaw, so frozen ones are best used sliced into a cooked dish rather than eaten raw.