REP.

Capsicum annuum

Jalapeño - Escoville, sabor y usos

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 suele alcanzar una temperatura de 2,500-8,000 SHU (Medio). Se encuentra en toda Mexico, Veracruz en condimentos, encurtidos y adobos. 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. Ver salsas que llevan Jalapeño

También conocido como: Chile Jalapeño, Huachinango, Cuaresmeño

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

Especies

Capsicum annuum

Calor

2,500-8,000 SHUMedio

Sabor

Medio, grassy, Brillante, Crujiente, versatile

Origen / Regiones

Mexico, Veracruz

Color / Forma

Green when unripe, red when ripe

Tamaño del pod

5-8 cm long, 2-3 cm wide

Pruébalo en la vida real

Descubre las salsas con Jalapeño

3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
Descubre todas las salsasExplorar regalos

Salsas con Jalapeño

Descubre cómo los creadores utilizan Jalapeño en diferentes estilos y regiones.

Sabor y 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.

Perfil térmico

Escala de Scoville

2,500-8,000 SHU

Heat label

Medium

Periodo de cosecha

Summer to early autumn

Recuento del índice de salsas

18

Historia y cultura

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.

Notas sobre botánica y cultivo

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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
Caja de prueba

¿No estás listo para comprometerte? Prueba con una sola vez.

Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

Compra una caja de prueba

Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades y investigación académica sobre el pimiento

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08