Jalapeño pepper
About the ingredient jalapeño pepper. Including 899 recipes with jalapeño pepper, nutrition data, and where to find it.
What is jalapeño pepper?
The jalapeño pepper is a fruit, a medium- to large-sized chili pepper with a spicy, burning sensation when eaten.
A ripe jalapeño is 2–3½ inches (5–9 cm) long and is commonly picked and sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico.
Jalapeños are a pod type of Capsicum. The growing period is 70–80 days. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red.
Compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation.
Nutrition
Nutrition Facts
Serving Size 1 cup, sliced (90g)Where found
Jalapeño pepper is usually found in the produce section or aisle of the grocery store or supermarket.
Food group
Jalapeño pepper is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
How much does jalapeño pepper weigh?
| Amount | Weight |
|---|---|
| 1 cup, sliced | 90 grams |
| 1 pepper | 14 grams |
Related
Vegetables and Vegetable Products
| In Chinese: | 墨西哥辣椒 | |
| British (UK) term: | ||
| en français: | piments jalapeño | |
| en español: | chiles jalapeños |
Recipes using jalapeño pepper
There are 899 recipes that contain this ingredient.
Guacamole Ole
This easy party-perfect appetizer teams the flavors of Mexican and California cuisine in a lively dip.
Guacamole with Yoghurt
An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.
MacHo Nachos
Loaded macho nachos piled high with spicy bean dip, melted cheddar, guacamole, sour cream, and sliced jalapenos. This fiery Mexican appetizer is microwave-ready in minutes for game day or any party.
Chilled Sonoma Tomato Vegetable Soup
California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.
Brownsville Chili
Texas-style Brownsville chili with ground beef, dried pinto beans, jalapeños, and a hint of cinnamon. A border-town big-batch chili serving up to 32 with that distinctive sweet-savory backbone.
Meatless Monday Chili
Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.
Chili, Chuck Morford
A hearty beef and two-bean chili loaded with jalapenos, kidney and black beans, and a deep spice blend, slow-simmered with an optional splash of beer. Big-batch, crowd-pleasing, and seriously warming.
Alamo Chili
A simple but savory chili made with succulent stewing beef, pinto beans and jalapeno peppers.
Mama Delilah's Pasta Primavera
Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!
Picadillo (Rice-And-Beef Hash/Filling)
Cuban-style picadillo with ground beef, raisins, olives, apple, jalapeno, and warm spices like cinnamon and cloves. Serve over rice, in tacos, or as a stuffed pepper filling.
Vegan Enchilada Corn Tortillas
Melt In Your Mouth Vegan Corn Tortillas! Yellow Corn Tortillas Were Used In This Dish!! Quick And Easy To Make!5
Pinto Bean & Feta Cheese Quesadillas
Pinto bean and feta cheese quesadillas with a chunky bean puree seasoned with jalapeno, cumin, chili powder, and red onion. A hearty vegetarian quesadilla with a Mediterranean-Mexican mash-up.
Jacquie's Excellent Cornbread Muffins
Garlic, jalapeño peppers and two kinds of cheese deliver and muffin mix made them so easy to make.
Best Chunky Guacamole
Freshly homemade guacamole is a great accompaniment with tortilla chips, and it is so quick and easy to make, refreshing feeling through the whole body!
Fresh Tomatillo Salsa
Fresh tomatillo salsa verde roasted in a dry cast iron pan with serranos, jalapenos, pequin chiles, and garlic. Smoky, tangy, and seriously spicy with three types of peppers.
Pasta with Hot Sausage & Rapini
Fairly easy to put together, and the dish was packed with flavor and very filling too. It is an excellent way to add dark leafy greens such as rapini into your meal. Feel feel to use kale or spinach to replace rapini.
Bowl of Compassion Vegetarian Chili
Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.
Grilled Tomatillo Shrimp
Smoky mesquite-grilled shrimp with tangy tomatillo-avocado salsa verde. Succulent grilled seafood marinated in chili-lime butter, perfect for summer entertaining.
New Delhi-Style Chick Pea Hummus
Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.
Fresh Seven-Layer Dip
So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.
Pasta with Grilled Summer Vegetables
Grilled summer vegetables are served on top of spaghetti that is tossed with tomato sauce. A refreshing and tasty summer dish!
