is a small to medium-sized chile
pepper that is prized for the hot, burning sensation
that it produces in the mouth when eaten. Ripe, the Jalapeño
can be 2-3.5 inches and either red or more commonly green.
It is a cultivar of the species Capsicum annuum.
It is named after
the city of Xalapa, Veracruz where it was traditionally
produced. 160 square kilometres are dedicated for the
cultivation of Jalapeño in Mexico alone; primarily in the
Paloapán river basin in the north of the state of
Veracruz and in the Delicias, Chihuahua area. Jalapeño is
also cultivated in smaller scale in Jalisco, Nayarit,
Sonora, Sinaloa and Chiapas. The jalapeño is known by
different names throughout Mexico. Jalapeños are
also known as cuaresmenos, huachinangos and chiles gordos.
As of 1999, 5,500
acres in the United States were dedicated to the
cultivation of jalapeños. Most jalapeños were produced
in Southern New Mexico and West Texas.
Jalapeños are a
pod type of Capsicum. The growing period for a jalapeño
plant is 70-80 days. When mature, the plant stands two and
half to three foot tall. Typically, a single plant will
produce twenty five to thirty five pods. During a growing
period, a plant will be picked miltiple times. As the
growing season comes to an end, the jalapeños start to
turn red. The fresh market is for green jalapeños and red
jalapeños are considered inferior. Growers either disk
the red jalapeños into the ground or use them for the
production of chipotles.