Below is a list of all known varieties for Jalapeño. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chipotle Meco | A lighter-colored, more tannish variety of Chipotle. Unlike the dark brown *Mora* or *Morita*, the Meco is smoked longer and at a lower temperature, giving it a smokier, less fruity flavor. |
| Chipotle Pepper | A variety of Jalapeño that has been fully ripened (red), dried, and **smoked** over wood. The smoking process infuses a rich, intense smoky flavor, which is a key component in Mexican adobos and sauces. |
| Jalapeño (Fire-Roasted) | The fresh green Jalapeño that has been charred over an open flame and peeled. The heat is slightly muted, and the flavor gains a deep, savory, smoky complexity, commonly used in salsas and dips. |
| Jalapeño (Pickled Sliced) | The common commercial preparation where green Jalapeños are sliced and preserved in a brine of vinegar, salt, and spices. They are tangy, crunchy, and milder than the fresh fruit. |
| Jalapeño (Red/Ripe) | The fully mature, red stage of the Jalapeño. The flavor is slightly sweeter and fruitier than the green, and the heat is generally more intense. Often used for hot sauces or when a deeper color is required. |
| Jalapeño (Relish/Chopped) | A prepared form where the Jalapeño is finely chopped and mixed with vinegar and spices (often sweet or savory). Used as a tangy, crunchy condiment on sandwiches and hot dogs. |
| Jalapeño (Smoked Powder) | The dried, ground form of the unripened (green) Jalapeño, smoked prior to grinding. It provides a unique smoky-vegetal flavor with a background medium heat, often used in Tex-Mex seasoning blends. |
| Jalapeño (Smoked/Dried Whole) | The fully dried, whole, red jalapeño (not Chipotle). It retains a smoky flavor from the drying process but has a sharper, more direct heat than the traditional Chipotle. |
| Serrano-Type Jalapeño | A cultivar grown for a slightly smaller, thinner, and often **hotter** profile than the common Jalapeño. It retains the same bright, vegetal flavor, used fresh in salsas and chili. |
| Tampiqueño Jalapeño | A large, thick-walled Jalapeño cultivar known for its lower-medium heat and excellent roasting qualities. It is commonly grown in the Tampico region of Mexico. |