Did you know—
This chile was named after the city of Xalapa in Veracruz, Mexico, where it is no longer commercially grown.

Jalapeño production in the United States—
In the United States, approximately 5,500 acres is under cultivation, with Texas the leading state for jalapeño production, followed by New Mexico. Home gardeners should remember that the U.S. varieties of jalapeños flourish better in semi-arid climates–ones with dry air combined with irrigation. If planted in hot and humid zones in the U.S. during the summer, the yield of such jalapenos decreases and so Mexican varieties should be grown. The growing period is 70 to 80 days, and the yield is about 25 to 35 pods per plant.

Culinary usage—
Jalapeños are one of the most famous chile peppers. They are instantly recognizable and a considerable mythology has sprung up about them, particularly in Texas. The impetus for the popularity of jalapeños starts from a combination of their unique taste, their heat, and their continued use as a snack food.

In 1956, Newsweek magazine published a story on a pepper-eating contest held in the Bayou Teche country of Louisiana, near the home of the famous Tabasco sauce. The article rated the jalapeño as “the hottest pepper known,” more fiery than the “green tabasco” or “red cayenne.” Thus the Tex-Mex chile was launched as the perfectly pungent pepper for jalapeño-eating contests, which have proliferated all over the country.

From Fiery-Foods.com