(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 )
Named after Jalapa, the capital of Veracruz, Mexico, these small, dark green chiles have a smooth and thick skin. Hot to very hot. Can be eaten raw or roasted. Also known as chipotles when dried
hah-lah-PEH-nyoh] A dark green pepper that is moderately hot. It is available fresh or canned and is named after Jalapa, a city in Mexico. It is used in sauces, as a seasoning in many dishes and can be stuffed with meats or cheese. When smoked, it is known as a Chipotle pepper.
plant bearing very hot and finely tapering long peppers; usually red
hot green or red pepper of southwestern United States and Mexico
The most widely used fresh, green (ripens to red) chile in the US. Ripened and smoked, it becomes a chipotle chile. Solid vegetable flavor.
Flat with a shiny green color, the jalapeño is a small to medium-sized chile that is prized for the hot, burning sensation that it produces in the mouth when eaten. It can be found fresh, roasted, pickled or smoked (when it is called a chipotle). It has a heat level that varies from mild to hot depending on how it was grown and how it was prepared. It is named after Jalapa, the capital of Veracruz. The jalapeño is America’s most popular chile.
small, triangular-shaped, green, hot chille. May also be bright red when mature. Often served pickled.
A grass-green, smooth-skinned chili, about 2 inches long. Hot and juicy, rather stringy. The jalapeno is widely available canned.
America's most popular pepper
Medium hot chile pepper. jalapeño peppers
A smooth dark green chili pepper named after Jalapa, the capital of Veracruz, Mexico. These peppers range in flavor from hot to very hot. The flavor is much milder if the seeds and veins are removed prior to use. Often found in salsas.
The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. It is a cultivar of the species Capsicum annuum.
a short, tapering chile with thick flesh, a moderately hot, green vegetable flavor and a dark green color (a red version is also available; it is a green chili that has been allowed to ripen); available fresh or canned;named for the Mexican city of Jalapa.