Jalapeno Pepper
If you love a little zing on your plate, the jalapeño is your best friend. This medium-heat chili is famous for its fresh, grassy flavor and just the right amount of burn. Did you know jalapeños were the first peppers ever taken into space? Yep—astronauts needed a spicy kick too!
Jalapeños pack a Scoville Heat Unit range of 2,500–8,000, which puts them right between the milder Anaheim or Poblano peppers and the hotter Serrano. That means you get plenty of heat without blowing your tastebuds away.
One of the coolest things about jalapeños is how versatile they are. Fresh jalapeños are chopped into salsas, stuffed with cheese for poppers, or blended into sauces. When smoked and dried, they become chipotle peppers, a completely different flavor that’s rich and smoky—perfect for barbecue sauces and stews.
If you want to grow your own, jalapeño plants are surprisingly easy to care for. They love warm, sunny spots and will keep producing all season long if you pick the pods regularly. The more you harvest, the more the plant keeps flowering.
Here’s another fun tidbit: jalapeños are technically fruits, not vegetables, because they have seeds inside. But whether you call them fruits or peppers, they’re a staple in everything from nachos and tacos to pickled relishes.
If you’re looking to experiment, try pairing jalapeños with milder varieties like Sweet Bell Pepper or Pepperoncini. You’ll get great color, layers of flavor, and a custom heat level that suits any dish. So next time you’re at the market, grab a few fresh jalapeños and turn up the flavor!
