The jalapeño pepper is undoubtedly the most well-known pepper found in many dishes. It is a very accessible pepper that is not too hot. However, the terroir—such as the climate, soil, water amount, etc.—can greatly influence the heat of this pepper.
In most cases, jalapeños are harvested while still green, but they can also be harvested red, dried, smoked, and turned into chipotle.
Today, you can find varieties in orange, yellow, purple, and more.
Origin:
This pepper originates from Xalapa in southern Mexico.
Scoville Scale: 5
2,500 to 8,000
Flavors:
Acidic and smoky notes.
How to Cook It?
The jalapeño can be stuffed, grilled whole on the barbecue, fried, or paired with a good BBQ sauce. It is also used to make salsas or to top fajitas. In short, it’s a very versatile pepper that will appeal to everyone.
Varieties Grown on the Farm:
On the farm, we grow the Pumpkin Spice Jalapeño, Jalafuego, and El Jefe varieties.
Botanical Characteristics:
This pepper measures 6 to 8 cm long.
