Jalapeno chiles or peppers are broad, tapering, thick-fleshed chiles that measure about 2 inches (5 cm) long. The jalapeno is usually dark green, although ripe red ones are occasionally available. It is extremely hot with a distinctively sharp flavor. Jalapenos are sold fresh or canned and pickled.
To roast and peel jalapeno chiles:
Roasting develops the flavor of chiles and softens their flesh. Place whole chiles on a baking sheet and roast in a preheated broiler until the skin blackens. Or, hold with long-handled fork over an open flame. Transfer to a paper bag or cover with aluminum foil until cool, about 10 minutes. Peel off the skin, then remove the stems, ribs, and seeds.
To handle jalapeno chiles: Wear kitchen gloves to prevent any cuts or abrasions on your hands from contacting the volatile oils. Wash your hands well with warm, soapy water after handling chiles, and do not touch your eyes or other sensitive areas. For other varieties of chile, see Anaheim, ancho, arbol, bird's-eye, cayenne, chilaca, chipotle, guajillo, habanero, mulato, pasilla, poblano, serrano, and yellow chiles, and dried red chiles and ground dried chile.