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The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm (2–4 in) long and hangs down with a round, firm, smooth flesh of 25–38 mm wide. It can have a range of pungency, with Scoville heat units of 4,000 to 8,500. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow.

The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm (2–4 in) long and hangs down with a round, firm, smooth flesh of 25–38 mm wide. It can have a range of pungency, with Scoville heat units of 4,000 to 8,500. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow.

Poblano (pronounced po-BLAH-no) peppers are a mild variety of chile pepper. They are as large or even larger than a bell pepper but are skinnier and have a pointy tip, similar to hot chile peppers like jalapeños. Poblanos are best when peeled and seeded, which can be done more easily after cooking. They are affordable and often sold while green for use in dishes like chile relleno, chiles en nogada, and rajas con crema. Dried red poblano peppers are called ancho chile peppers.

Poblano (pronounced po-BLAH-no) peppers are a mild variety of chile pepper. They are as large or even larger than a bell pepper but are skinnier and have a pointy tip, similar to hot chile peppers like jalapeños. Poblanos are best when peeled and seeded, which can be done more easily after cooking. They are affordable and often sold while green for use in dishes like chile relleno, chiles en nogada, and rajas con crema. Dried red poblano peppers are called ancho chile peppers.