Jalapeno             Capsicum annuum var. annuum Linne'

Other Names    Acorchado, bola, bolita, candelaria, cuaresmeno, gorda, huachinango, jarocho, mora, morita 

Tule Jalapeno

Flavor  55,000 Scovile Units

Shape  Cylindrical, blunt apex, jalapeno type, 3 inches long by 1-1/2 inches wide 

Color   Bright to deep blackish green, matures red

Fresh  Readily available in markets across the United States

Dried   Will not air-dry, must be smoked.  Smoked peppers are called chipotles, and when chipotles are canned with vinegar they are adobado

Early Jalapeno

Processed   Canned sliced or whole, pickled, prepared with other canned or frozen foods, in cheeses, sauces, candies, etc.

Available Cultivars  Early Jalapeno, Espinalteco, Jalapa, Jalapeno M, Jaloro - yellow, Jarocho, Jumbo Jal, Mitla, Papaloapan, Peludo, Pinalteco, Rayado, San Andes,  76104, TAM Mild Jalapeno-1

The best known chili in the United States, it originated in Mexico and was named for the city of Jalapa on the state of  Veracruz.  In Mexico only the pickled form is called jalapeno and the fresh form is called cuaresmeno (Lenten Chili nd Candelaria (candlemas chili).

When smoked it is called Chipotle as is any pepper when it has been dried by smoking.  Chipotle is a form of the Nahuatl word pochilli, or smoked chili.