NN · Ingredient 19
Produce · one recipe
Ingredient 19Produce
Ingredient 19 · Produce
Jalapeño
A thick-walled Capsicum annuum at roughly 2,500 to 8,000 Scoville. It is bred for flesh volume, and it is more than 90 % water. Most of the heat is in the pale placenta, the ribs inside the pod. The seeds carry little heat of their own. For a pickle, pick firm, glossy pods with no soft spots. A soft pod gives a soft round. Weigh the pods whole, with the stems, before you cut them.
Item no. 19
Aisle Produce
Usual unit g
Recipes 1
Also called
jalapenojalapenosjalapeños
— the index filter finds this page by either name
I
Recipes using it
oneRecipe
A refrigerator pickle of jalapeño rounds in a warm spirit and cider vinegar brine. Ready in 24 hours. Best crunch in the first 3 to 4 weeks.
Mexican · Second revision · 13 OCT 2026