Jalapeño
The jalapeño is a fleshy, glossy green chile with a blunt tip, grown in many regions of Mexico and eaten stuffed, sliced, pickled and ground into sauces. Smoked and dried, it becomes the chipotle.
Description
Larousse describes the jalapeño as a fresh chile, light or dark green, an elongated cone with a flat, blunt tip, fleshy and glossy, averaging about 6 cm long and 3 cm wide. Its heat ranges from moderate to very hot. It ripens to a deep red, but the green stage is the one more commonly used, and it goes by various local names across Mexico.
Use
Jalapeños are stuffed, cut into rajas or ground into guisos. Pickled jalapeños are among the most popular spicy toppings for tostadas, and jalapeños or serranos pickled with carrot accompany tacos de canasta. Jalapeño can replace serrano in salsa mexicana. When dried and smoked, it becomes the chipotle.
Reviews
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See also
References
- "Chile jalapeño". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Chile chipotle". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Tostada". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Los tacos (primera parte)". México Desconocido. Retrieved 2026-10-10.