Jalapeño
A moderately hot fresh chilli, whose heat can be adjusted by how much seed and pith is left in.
- Salt
- low
- Fat
- low
- Sweetness
- low
- Acidity
- low
- Heat
- moderate
- Moisture
- moderate
- Umami
- low
- Cooking requirement
- raw ready to eat
Preparation
Sliced into thin rounds
Heat is concentrated in the seeds and pith; remove them to moderate the heat level
Suitable to add after baking.
Cautions
- capsaicin concentration varies naturally pepper to pepper, so heat level is inherently inconsistent even at a fixed seed/pith ratio
History and cultural context
A chilli pepper with deep roots in Mexican cuisine, long predating pizza. Its use as a pizza topping is a more recent American development that grew out of the broader spread of Tex-Mex and Mexican-influenced flavours into mainstream US food culture — alongside dishes such as nachos and jalapeño poppers — rather than any Italian or Neapolitan tradition.
Traditional regions: Mexico
A common 'spicy' topping option on American-style pizza menus, frequently paired with other Tex-Mex-influenced ingredients.
- The Oxford Companion to Food — Oxford University Press
- PMQ Pizza Magazine (trade press) — PMQ Pizza Magazine
Pairs well with
- Honey (post-bake drizzle)
Explicitly noted as a good balance for Jalapeño. Provides a cooling contrast to Jalapeño's heat. Best added fresh after baking, for brightness against Jalapeño.
- Fried egg (post-bake)
Provides a cooling contrast to Jalapeño's heat. Adds textural contrast against Jalapeño. Best added fresh after baking, for brightness against Jalapeño.
- Guanciale
Provides a cooling contrast to Jalapeño's heat. Adds textural contrast against Jalapeño.
- Prosciutto crudo
Provides a cooling contrast to Jalapeño's heat. Adds textural contrast against Jalapeño.
- Cooked bacon
Provides a cooling contrast to Jalapeño's heat. Adds textural contrast against Jalapeño.
- Anchovies
Provides a cooling contrast to Jalapeño's heat. Adds textural contrast against Jalapeño.