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The jalapeño is a medium to large size chili pepper which is prized for the
warm, burning sensation when eaten. Ripe, the jalapeño can be 2?3½ inches
(5?9 cm) long and is commonly sold when still green. It is a cultivar of
the species Capsicum annuum. The name jalapeño is or hal-a-PAIN-yo) in
English, and or (depending on dialect) in Spanish. It is named after the
town of Xalapa, Veracruz, where it was traditionally produced. 160 square
kilometres are dedicated for the cultivation of jalapeño in Mexico alone;
primarily in the Papaloapan 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 cuaresmeños, huachinangos and chiles gordos.
As of 1999, in the United States were dedicated to the cultivat
