A medium-sized chilli pepper of the species Capsicum annuum, originating in Mexico and named after the city of Xalapa. Jalapeños are typically harvested green, measuring 5 to 9 centimetres, with a bright, grassy heat ranging from mild to moderately hot on the Scoville scale. They are used fresh in salsas, nachos, and salads, pickled as a condiment, or smoked and dried to make chipotles. Their thick flesh makes them ideal for stuffing, as in jalapeño poppers. The heat comes from capsaicin concentrated in the membranes and seeds, which can be removed to temper the fire. Jalapeños also supply vitamin C and vitamin A.