Red & Green Jalapeo Peppers

Jalapeño peppers are a medium-sized chili pepper variety of the cultivar Capsicum annuum. They are typically harvested when green, but can be left to ripen to red, becoming sweeter and spicier. They are native to Mexico and are widely cultivated in Mexico and Central America.

Jalapeños are used to add a spicy, fresh flavor to a wide variety of dishes. They are commonly found in Mexican and Tex-Mex cuisine, often used in salsas, dips, nachos, stuffed peppers, and as a topping for pizzas and other entrees. Their heat can be controlled by removing the seeds and membranes.

Jalapeño peppers are a source of vitamins A and C, and capsaicin, the compound that gives them their heat. Some research suggests capsaicin may have anti-inflammatory properties and could play a role in metabolism, but more studies are needed. They are not subject to specific FDA regulations as a food additive. The FDA has not set upper intake levels for jalapeños.