Variety
Jalapeño
The world's most recognisable chilli — thick-walled, accessible heat, endlessly versatile
Jalapeño is the most widely grown and recognised chilli in the world — a medium-hot variety with a thick, juicy wall and a clean, bright heat that has made it a cornerstone of Mexican cooking and BBQ culture globally. Green jalapeños are the standard; left to ripen to red they develop more sweetness. Smoked and dried, they become chipotle — one of the most important flavour compounds in BBQ cooking.
Flavour
Bright, fresh, grassy heat at the green stage with a clean, direct sharpness (2,500–8,000 Scoville). Redder, riper fruit develops more sweetness alongside the heat. The thick walls have a satisfying snap and juiciness. The smoke from a jalapeño grilled over fire adds a complex, slightly woody dimension to its flavour profile.
In the kitchen
Extraordinary on the grill — whole jalapeños charred over direct fire until blackened and blistered, then stuffed with cream cheese and wrapped in bacon (poppers). Also slice in half lengthways, remove seeds, fill with smoked cheddar and smoke-roast until melted. Pickled jalapeños are an essential BBQ condiment for pulled pork, brisket, and burgers.
Growing
Sow indoors at 21–24°C in January–February. Grow under glass in the UK — jalapeños need consistent heat. Plants grow to 60–90cm and are highly productive. Harvest green for the classic jalapeño flavour; allow to ripen to red for chipotle use. To make chipotle: ripe red jalapeños smoked slowly over pecan or mesquite wood until dried and wrinkled.