The jalapeno is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. A mature jalapeno is 5-9 cm long and is commonly picked and sold when still green, but occasionally when ripe and red. It is a cultivar of the species “capsicum annuum” originating in Mexico. It is named after Xalapa, Veracruz, where it was traditionally cultivated. About 160 square km are dedicated for the cultivation in Mexico, primarily in Delicias, Chihuahua. The growing period is 70-80 days. When mature, the plant stands 2.5 to 3 feet tall. Typically, a plant produces 25 to 35 pods. As the growing season ends, jalapenos 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 chilies, jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the membrane surrounding the seeds.