REP.

Capsicum annuum

Jalapeño - Scoville, smaak & toepassingen

The Jalapeño is Mexico's everyday heat, and a kitchen friend. Green pods taste fresh, bright, and grassy. Red pods turn sweeter, with a fuller flavor. The heat is medium. It lands clean, then fades. Most citizens meet Jalapeños in salsa, escabeche, or nachos. Makers smoke ripe pods into chipotles, which add depth to stews and rubs. Thick walls grill well, stay juicy, and stuff neatly for poppers. You will see them in tacos, burgers, and breakfast bowls. The Scoville range runs 2,500 to 8,000 SHU. That is enough to wake you up, not enough to scare you. Reliable heat, steady character - approved by the Ministry of Heat Affairs. Jalapeño heeft doorgaans een temperatuur van 2,500-8,000 SHU (Gemiddeld). Komt in Mexico, Veracruz veel voor in specerijen, augurken en marinades. Use Jalapeños fresh in pico de gallo, guacamole, and tacos. Pickle them for escabeche, sandwiches, and pizza. Grill or roast to soften heat and add smoke. Stuff with cheese for baked poppers, or slice thin for burgers and bowls. Smoke ripe red pods to make chipotles, then blend into adobo, chilis, and marinades. Ferment rings for sauces and salsas. They pair well with lime, cilantro, garlic, cumin, and oregano. Cheese, chicken, pork, and beans all welcome this pepper's steady warmth. Bekijk sauzen met Jalapeño

Ook bekend als: Chile Jalapeño, Huachinango, Cuaresmeño

Capsicum annuumSausindex | 18
Jalapeño pepper - medium (2,500-8,000 SHU) from Mexico, Veracruz

Soort

Capsicum annuum

Warmte

2,500-8,000 SHUGemiddeld

Smaak

Gemiddeld, grassy, Helder, Knapperig, versatile

Herkomst / Regio's

Mexico, Veracruz

Kleur / Vorm

Green when unripe, red when ripe

Pod-grootte

5-8 cm long, 2-3 cm wide

Probeer het eens in de praktijk

Ontdek sauzen met Jalapeño

3 Europese sauzen in kleine hoeveelheden – smaak, pit en af en toe een beetje chaos, in één doos.

Met zorg samengesteldKleine seriesOp warmte getest
Bekijk alle sauzenCadeaus bekijken

Sausjes met Jalapeño

Ontdek hoe makers Jalapeño gebruiken in verschillende stijlen en regio’s.

Smaak & Aroma

The Jalapeño is Mexico's everyday heat, and a kitchen friend. Green pods taste fresh, bright, and grassy. Red pods turn sweeter, with a fuller flavor. The heat is medium. It lands clean, then fades. Most citizens meet Jalapeños in salsa, escabeche, or nachos. Makers smoke ripe pods into chipotles, which add depth to stews and rubs. Thick walls grill well, stay juicy, and stuff neatly for poppers. You will see them in tacos, burgers, and breakfast bowls. The Scoville range runs 2,500 to 8,000 SHU. That is enough to wake you up, not enough to scare you. Reliable heat, steady character - approved by the Ministry of Heat Affairs.
Use Jalapeños fresh in pico de gallo, guacamole, and tacos. Pickle them for escabeche, sandwiches, and pizza. Grill or roast to soften heat and add smoke. Stuff with cheese for baked poppers, or slice thin for burgers and bowls. Smoke ripe red pods to make chipotles, then blend into adobo, chilis, and marinades. Ferment rings for sauces and salsas. They pair well with lime, cilantro, garlic, cumin, and oregano. Cheese, chicken, pork, and beans all welcome this pepper's steady warmth.

Warmteprofiel

Scoville-schaal

2,500-8,000 SHU

Heat label

Medium

Oogstperiode

Summer to early autumn

Sauce Index count

18

Geschiedenis en cultuur

Jalapeños likely originated in Veracruz, Mexico, near the city of Xalapa. Farmers selected them for thick walls, moderate heat, and good yields. The pepper spread across Mexico through local markets and seed saving. Spanish trade carried Capsicum annuum worldwide, and Jalapeños followed with migration and cuisine. By the late 20th century, they were widely grown in the United States and beyond. Today, Jalapeños anchor Mexican salsas, Tex-Mex dishes, and global street food. Chipotles, made from smoked ripe Jalapeños, further increased their influence in sauces and marinades.

Plantkunde & kweekadvies

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Jalapeños are easy for home growers. They prefer warm climates, full sun, and well-drained soil. Start seeds indoors 6 to 8 weeks before the last frost. Transplant when nights stay above 10°C, and days reach 21 to 29°C. Plants grow 60 to 90 cm tall. Expect harvest 65 to 85 days after transplanting. Pick green for bright flavor, or wait for red for sweeter notes. Water evenly, feed lightly with balanced fertilizer, and stake if windy. Containers work well, at least 10 liters with good drainage.
Trial box with three small-batch bottles
Proefpakket

Nog niet klaar om je vast te leggen? Probeer het dan eens eenmalig.

Eén doos met drie verschillende sauzen. Proef ze naast elkaar, geef ze een beoordeling in je Sauce Vault en beslis of je dit ritueel wilt voortzetten.

Koop een proefpakket

Veelgestelde vragen

Jalapeño bereikt doorgaans een hoogte van 2,500-8,000 SHU (Gemiddeld). Deze waarden variëren naargelang de cultivar en de teeltomstandigheden.

Bronnen

  • Republic of Heat veldnotities van het proeflaboratorium
  • Via Directus ingediende producentendossiers
  • Open rasregisters en wetenschappelijk onderzoek naar paprika’s

We vergelijken gegevens uit zaadbanken, peer-reviewed literatuur en gegevens van gerenommeerde producenten om de SHU-waarden en herkomstclaims te verifiëren.

Beoordeeld door Republic of Heat - laatst bijgewerkt op 2025-11-08