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Red Jalapeño chile peppers are curved to straight pods, averaging 5 to 15 centimeters in length and 2 to 5 centimeters in diameter, and have a conical shape tapering to a rounded point on the non-stem end. The skin is smooth, taut, and glossy, ripening from dark green to red when mature. More mature peppers will also exhibit characteristic cracks near their stem end. This streaking is known as corking and is a pepper characteristic sought after in Mexico. Underneath the surface, the thick flesh is crisp, red, and aqueous, encasing a central cavity filled with round and flat, cream-colored seeds. Red Jalapeño chile peppers have an earthy, vegetal, and sweet flavor mixed with a mild to moderate level of spice.
Seasons/Availability
Red Jalapeño chile peppers are available year-round.
Current Facts
Red Jalapeño chile peppers, botanically classified as Capsicum annuum, are the mature pods of one of the most popular peppers in the world and belongs to the Solanaceae or nightshade family. Named after its city of origin Xalapa, also spelled Jalapa, in Mexico, Red Jalapeño chile peppers are a moderately hot variety ranging 2,500-10,000 SHU on the Scoville scale. The peppers are rare to find in commercial markets due to their extended growing season and are often overshadowed by their green counterparts. Despite their limited availability, Red Jalapeño chile peppers are popularly used in the production of chipotle pepper and salsa.
Nutritional Value
Red Jalapeño chile peppers are an excellent source of vitamin C and contain copper, magnesium, vitamins A, E, and K, folate, manganese, fiber, potassium, and iron. The peppers also contain capsaicin, which is the chemical compound that triggers the brain to feel heat or spice. Capsaicin has been shown to have anti-inflammatory properties and can help aid in digestion.
Applications
Red Jalapeño chile peppers are best suited for both raw and cooked applications such as grilling, roasting, baking, stir-frying, and simmering. The mature peppers can be used as a substitute for green jalapeño chile peppers in recipes, and the pods can be sliced and stirred into dips, salsa, guacamole, and sauces. The peppers can also be mixed into casseroles and mac and cheese, tossed into soups and stews, used as a filling in tamales, stuffed with cheeses and grains, or roasted with cooked meats. In addition to cooked preparations, Red Jalapeño chile peppers can be baked into cornbread and kneaded into pasta dough, or they can be pickled for extended use as a condiment. Red Jalapeño chile peppers pair well with meats such as beef, pork, poultry, and fish, cheeses such as cheddar, swiss, and cream cheese, corn, tomatoes, garlic, onions, green onions, potatoes, and citrus. Fresh peppers will keep up to one week when stored whole and unwashed in a paper bag in the refrigerator. The peppers can also be frozen up to three months.
Ethnic/Cultural Info
Red Jalapeño chile peppers are most famous for their use as a chipotle pepper, which is a term used for a dried and smoked Red Jalapeño chile pepper. Once dried, the peppers can be ground into a powder, used whole as a flavoring, or mixed into adobo sauce for added smoky flavors. Chipotle peppers are considered to be an integral earthy and spicy flavoring in regional Tex-Mex cuisine, which is a version of Mexican food that was created in Texas in the United States. Red Jalapeño chile peppers are so prevalent in Texas that they were also deemed the state pepper in 1995.
Geography/History
Jalapeños are native to Xalapa, which is the capital city of Veracruz, Mexico, and have been cultivated since ancient times. Spanish and Portuguese explorers introduced the pepper to Europe and Asia in the 15th and 16th centuries, and since then, the peppers have become cultivated worldwide. Before the twentieth century, Red Jalapeño chile peppers were more commonly sold at the market in its dried and smoked form known as chile ahumados or chipotle peppers. As the variety increased in popularity, farmers began to also sell the fresh, mature red pods as an additional source of income. Today the majority of jalapeño commercial production is located in northern Veracruz, Chihuahua, specifically Delicias, and the lower Palaloapan River Valley in the state of Oaxaca. Its popularity in the United States as a commercially produced pepper has also grown significantly since the 1980s and is cultivated in New Mexico, Texas, and California.
Atlanta State Farmer Market
16 Forest Pkwy, Forest Park, GA 30297
(404) 675-1782
Red Jalapeño chile peppers have a unique flavor profile combining earthy, vegetal, and sweet notes with a mild to moderate spiciness. When mature, they feature smooth, glossy red skin, often exhibiting distinctive corking near the stem—a prized characteristic in Mexico. Their thick flesh is crisp and aqueous, enclosing a central cavity filled with flat, cream-colored seeds.
Red Jalapeños at CT Farmers Market in Atlanta Georgia …..Red Jalapeño chile peppers are versatile and can be enjoyed raw or cooked. They complement many dishes, from dips, salsa, soups, and tamales to casseroles and mac and cheese. Red Jalapeños pair wonderfully with meats, cheeses, tomatoes, garlic, and citrus, adding a vibrant flavor. Store them in a paper bag in the refrigerator for up to a week, or freeze them for up to three months to preserve their freshness.
Red Jalapeño chile peppers are the mature form of the popular Capsicum annuum variety. They are moderately hot, measuring 2,500-10,000 SHU on the Scoville scale, and are named after Xalapa in Mexico. Their red color comes with an extended growing season, making them rarer in markets compared to green jalapeños. These peppers are key in making chipotle and salsa, which enhances their culinary importance despite their limited availability.
Beylik Farms
Jalapeños are native to Xalapa, Veracruz, Mexico, and have been cultivated since ancient times. Historically, Red Jalapeño chile peppers were commonly dried and smoked into chipotle peppers before being sold, but as their popularity grew, fresh red pods became an additional market option. They are now widely grown in northern Veracruz, Chihuahua, and Oaxaca, with significant commercial production in New Mexico, Texas, and California since the 1980s.
Nature's Fresh
Central market of Athens Y-12-13-14
View on Instagram
210 4831874 [email protected]
Red Jalapeño chile peppers are widely known for their transformation into chipotle peppers, achieved by drying and smoking them. They are frequently ground into a powder, utilized whole for flavoring, or blended with adobo sauce for a smoky essence. Central to Tex-Mex cuisine, these peppers are celebrated for their earthy and spicy profile and were even named the official state pepper of Texas in 1995, emphasizing their cultural prominence.
Nature's Fresh
Central market of Athens Y-12-13-14
View on Instagram
210 4831874 [email protected]
Red Jalapeño chile peppers measure between 5 to 15 centimeters long and 2 to 5 centimeters wide, with a smooth, glossy skin that ripens from dark green to vibrant red. Mature peppers often show corking, streaking near the stem end, which is prized in Mexico. Their flesh is crisp, red, and aqueous, offering an earthy, sweet flavor complemented by mild to moderate spice. Inside, they house cream-colored seeds in a central cavity.
Bashas' Grocery Store
10631 N 32nd Street Phoenix AZ 85028
(602) 996-1040
Red Jalapeño chile peppers are not only vibrant in color but are versatile in their use. They can be enjoyed raw in dips, salsas, and guacamole or cooked in casseroles, soups, and baked goods like cornbread. These peppers pair wonderfully with meats, cheeses, garlic, tomatoes, and citrus. For storage, fresh peppers last about a week in the refrigerator, while freezing extends their use for up to three months.
Lee Lee International Market
7575 W Cactus Road Peoria AZ 85381
(623) 773-3345
Red Jalapeño chile peppers are botanically classified as Capsicum annuum and named after Xalapa, Mexico. These mature pods are moderately hot, ranging from 2,500 to 10,000 SHU on the Scoville scale. Rare in commercial markets due to their longer growing season, Red Jalapeños are notably used in producing chipotle pepper and salsa, offering a unique smokiness compared to their green counterparts.
Nature fresh SA
Central market of Athens Greece Y-14
View on Instagram
Jalapeños are originally from Xalapa, Veracruz, Mexico, and gained global popularity after Spanish and Portuguese explorers introduced them to Europe and Asia in the 15th and 16th centuries. Red jalapeños were historically sold dried and smoked as chipotle peppers, but farmers later began marketing fresh pods as demand grew. Today, they are commercially produced in regions like Chihuahua, Oaxaca, and even in U.S. states like New Mexico, Texas, and California.
Cardenas Market - High Street
1630 High Street Oakland CA 94601
(510) 532-2654
Red Jalapeño chile peppers are celebrated for their transformation into chipotle peppers, achieved by drying and smoking them. The resulting smoky flavor is versatile, adding depth to dishes in powder form, whole, or blended with adobo sauce. Integral to Tex-Mex cuisine, this pepper epitomizes a Texas culinary identity, officially recognized as the state pepper in 1995.
is easiest, three is harder.
