Chili Peppers
JALAPENO PEPPER
The jalapeño gets its name from Jalapa (Xalapa), the capital city of Veracruz, Mexico. Indigenous peoples, particularly the Aztecs, cultivated jalapeños long before the Spanish arrived. After the Columbian exchange, chili peppers spread globally, but the jalapeño maintained a strong cultural and agricultural presence in Mexico and the American Southwest.
By the 20th century, jalapeños became widely commercialized, especially in the U.S., where they’re now a staple in Tex-Mex cuisine and processed food products (e.g., nacho toppings, poppers, salsas).
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Key benefits
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High in antioxidants
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Boosts metabolism
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Supports immune health
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May help relieve sinus congestion
Fun Facts
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Smoke it and it’s chipotle: When jalapeños are ripened and smoked, they become chipotle peppers, often used in adobo sauces.
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They can turn red: While usually harvested green, jalapeños ripen to a deep red if left longer on the plant.
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Astronaut-approved: Jalapeños were taken into space on NASA missions thanks to their long shelf life and nutritional value.
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Not just for heat: Their flavor includes earthy, grassy notes that balance spice, making them ideal for stuffing, pickling, or roasting.
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They were the first chili in space: Jalapeños were the first chili pepper grown on the International Space Station in 2020.
SERRANO PEPPER
The serrano pepper is native to the mountainous regions of Puebla and Hidalgo in central Mexico. Its name comes from the Spanish word sierra, meaning "mountain," reflecting its natural habitat.
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Used for centuries in Mexican cuisine, serrano peppers were traditionally eaten raw or roasted and blended into salsas. Unlike jalapeños, serranos are usually not dried or smoked due to their high moisture content.
In modern times, serrano peppers have gained popularity in the U.S. and globally, thanks to their fresh, crisp flavor and fiery punch.
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Key benefits
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Boosts metabolism
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Rich in fiber and vitamin B6
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Supports cardiovascular and immune health
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Contains antibacterial and anti-inflammatory compounds
Fun Facts
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Twice as hot as jalapeños: Serranos are hotter and sharper than jalapeños, often used by those who want more kick in their salsa.
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Used fresh, not dried: Their high water content makes them ideal for fresh preparations—especially raw salsas like pico de gallo and salsa verde.
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Comes in many colors: While most are green, serranos can also be found in red, brown, orange, or yellow as they ripen.
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Small but mighty: Though only 1–4 inches long, serranos pack more heat per inch than larger peppers.
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Loved in gardens: Serranos are relatively easy to grow and thrive in warm climates with good sunlight.
POBLANO PEPPER
The poblano pepper takes its name from Puebla, Mexico, where it originated. It has been a cornerstone of central Mexican cuisine for centuries, especially in traditional dishes like chiles en nogada—considered Mexico’s national dish.
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While relatively mild in heat, poblano peppers are prized for their earthy, complex flavor. When dried, they’re known as ancho chiles and become sweeter, with raisin-like depth—commonly used in mole sauces.
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Poblanos were among the first peppers cultivated in colonial-era convent kitchens, merging indigenous ingredients with European culinary techniques.
Key benefits
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Rich in vitamin C and antioxidants
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Supports skin and immune health
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Low in calories, great for weight management
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Gentle on digestion due to mild heat level
Fun Facts
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Stuff it! Poblanos are the classic choice for stuffed pepper dishes, especially chiles rellenos, thanks to their size and thick walls.
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Mild, but unpredictable: While generally mild, some poblanos can surprise you with moderate heat—no two are exactly the same.
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Dried = ancho: When dried, the poblano becomes the ancho chile, a key ingredient in mole poblano and other complex sauces.
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Heart of Mexican Independence Day dish: Poblanos are used in chiles en nogada, a patriotic dish representing the green, white, and red of the Mexican flag.
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Versatile in cooking: You can roast, grill, stuff, or puree them—poblanos hold their shape and flavor well under heat.
HABANERO PEPPER
Though originally from the Amazon Basin, the habanero found its spiritual and culinary home in the Yucatán Peninsula of Mexico, where it remains a regional staple. The name “habanero” means “from Havana,” as it was once traded heavily through Cuba, though it’s not native to the island.
Maya and other pre-Columbian civilizations were known to use habaneros in food and medicine.
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The habanero's fiery heat and fruity, citrus-like flavor have made it a global favorite in hot sauces, marinades, and salsas.
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Key benefits
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Extremely high in vitamin C (almost 4x more than an orange)
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Contains capsaicin, which has anti-inflammatory and metabolic effects
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May reduce appetite and increase fat oxidation
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Rich in flavonoids and antioxidants
Fun Facts
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Insanely hot: Habaneros are 40 to 100 times hotter than jalapeños. Eat with caution!
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Color spectrum: Common colors include orange, red, and chocolate-brown, but they also come in white, yellow, and even purple.
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Flavorful fire: Despite the heat, habaneros have a tropical, fruity flavor, often described as mango-like—perfect for hot-sweet sauces.
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World record ancestor: The habanero was once considered the hottest pepper in the world (before being surpassed by the likes of the ghost pepper and Carolina Reaper).
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Used in pepper sprays: Due to its high capsaicin content, habanero extract has even been used in non-lethal self-defense sprays.
TOMATILLO
The tomatillo is native to Mexico and Central America, where it has been cultivated for over 2,000 years, predating the arrival of Europeans. It was a staple in the Aztec diet, used in sauces, stews, and medicinal remedies.
While often compared to tomatoes, tomatillos are not just green tomatoes—they are a different species altogether. They grow in a papery husk, which gives them their nickname "husk tomato."
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Tomatillos are essential in Mexican cuisine, especially for making salsa verde, green enchilada sauce, and chile verde. Today, they are grown throughout the Americas and have become increasingly popular in global cuisines.
Key benefits
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Good source of vitamin C, potassium, and niacin
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Low in calories and fat
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Rich in antioxidants that support eye health and reduce inflammation
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Helps regulate blood sugar and aids digestion
Fun Facts
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Not a tomato: Though related, tomatillos are not immature tomatoes—they belong to a different genus (Physalis).
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Husked, not peeled: Tomatillos grow in a papery husk that must be removed before cooking. The fruit inside has a slightly sticky coating.
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Salsa superstar: Essential for making salsa verde, one of the most iconic sauces in Mexican cuisine.
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Tart = ripe: Green tomatillos are ripe when firm and tangy. If they turn yellow, they become overripe and bland.
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Milpero vs tomatillo: Milperos are a smaller, more intensely flavored variety—preferred by many chefs for sauces.
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Pollination quirk: Tomatillo plants require at least two plants for pollination—they don’t self-pollinate well.