The jalapeño is a medium-sized chili pepper of the species Capsicum annuum. It is of mild to medium pungency, having a range of 1,000 to 20,000 Scoville units, depending on cultivar. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange or yellow.

Selection and storage

Store peppers in a paper bag in the vegetable crisper of refrigerator. To freeze: Slice or chop peppers, then place in airtight containers or heavy-duty freezer bags, or wrap tightly in heavy-duty aluminum foil or plastic wrap.

Preparation and serving methods

Cooking reduces the heat of jalapeño peppers. Sliced and diced jalapeños make a spicy addition to tomato and mango salsas, nachos, black and pinto beans and corn-based dishes. 

Bacon-Wrapped Cheesy Stuffed Jalapeños by Sally's Baking Addiction