(hah-lah-PEH-nyoh) Small, thick, green hot chite pepper
The most widely used fresh green (ripens to red) chile in the US. Also, referred to as the Texas sweet pickle. Averages 2" in length. The "hot" comes from the seed and the membrane. It is the most used pepper in Tex Mex cooking with Serrano pepper coming in 2nd. A great source of vitamin C. When ripened and smoked, it becomes a chipotle chile.
(Pronounced hah-lah-PEN-yo). A small plump dark-green Mexican hot pepper commonly used as a spice in the Southwest. (Mexican Spanish, adjective, from Jalapa )