The jalapeño is a medium-sized chile pepper pod-type cultivar of Capsicum annnuum. It can have a range of pungency, with Scoville heat units of 3,500 to 8,000. It is commonly picked and consumed while still green; it is occasionally allowed to ripen fully and turn red, orange, or yellow. It is more expansive and generally milder than the similar Serrano pepper.
Chopped jalapeños are a common ingredient in many salsas and chilis. Stuffed jalapeños are hollowed-out fresh jalapeños (served cooked or raw) filled with seafood, meat, poultry, or cheese. Pickled jalapeños, a type of pickled pepper, sliced or whole, are often served hot or cold on top of nachos, tortilla chips with melted cheese on top.
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