jalapeño

(redirected from Jalepeno pepper)
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ja·la·pe·ño

 (hä′lə-pān′yō)
n. pl. ja·la·pe·ños
1. A cultivar of the tropical pepper Capsicum annuum having a very pungent green or red fruit.
2. The fruit of this plant.

[American Spanish (chile) jalapeño, (chile of) Jalapa, after Jalapa (a traditional center of the production of the cultivar).]

jalapeño

(dʒæləˈpiːnəʊ; Spanish xalaˈpenjo)
n
(Plants) a very hot type of green chilli pepper, used esp in Mexican cookery. Also: jalapeño pepper
[Mexican Spanish]

ja•la•pe•ño

or ja•la•pe•no

(ˌhɑ ləˈpeɪn yoʊ)

n., pl. -ños or -nos.
a hot green or orange-red pepper, the fruit of a variety of Capsicum annuum, used esp. in Mexican cooking.
Also called ja′lape′ño pep′per.
[1935–40; < Mexican Spanish (chile) jalapeño (chile of) Jalapa]

jalapeño

1. A Mexican Spanish word for a type of hot green or red chili pepper (from chile jalapeño, a chili from Jalapa, Mexico).
2. A very hot, dark green chilli, about 2 in long. Used in Mexican cooking.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.jalapeño - plant bearing very hot and finely tapering long peppersjalapeno - plant bearing very hot and finely tapering long peppers; usually red
chilli, chilly, chile, chili, chili pepper - very hot and finely tapering pepper of special pungency
red pepper, cayenne, cayenne pepper - ground pods and seeds of pungent red peppers of the genus Capsicum
genus Capsicum, Capsicum - chiefly tropical perennial shrubby plants having many-seeded fruits: sweet and hot peppers
capsicum, capsicum pepper plant, pepper - any of various tropical plants of the genus Capsicum bearing peppers
2.jalapeño - hot green or red pepper of southwestern United States and Mexicojalapeno - hot green or red pepper of southwestern United States and Mexico
chilli, chilly, chile, chili, chili pepper - very hot and finely tapering pepper of special pungency
chipotle - a ripe jalapeno that has been dried for use in cooking
Translations

jalapeño

jalapeno [ˌhæləˈpeɪnjəʊ ˌdʒæləˈpiːnəʊ] n (= chilli pepper) → jalapeño m (petit piment piquant)
References in periodicals archive ?
1 15-oz can black beans, no salt added, drained 1 cup cooked quinoa 1 cup frozen corn 1 small red bell pepper, chopped 1 cup chopped fresh mango 1/4 cup chopped red onion 1/2 cup fresh cilantro, chopped 1 small fresh jalepeno pepper, finely diced 1 lemon, juiced 1 1/2 Tbsp extra virgin olive oil 2 cloves garlic, minced 1/2 tsp cumin 1/2 tsp chili powder
Toss the mango, tomatillos, tomato, onion, jalepeno pepper, cilantro (if desired) and lime juice together to make a fresh salsa.
If you fancy a spiced-up parmo, there's a chicken fajita version, devised by head chef Jason Leadbeater, with Monterey Jack cheese, jalepeno peppers, fajita spices, sour cream and guacamole among the toppings.