The thick fleshed green Jalapeño is the best known and most widely eaten hot chile in the United States. It is medium to dark green in color with a tapered shape. The cylindrical pods are three inches long and one inch wide. The red Jalapeño is the ripe form of the green Jalapeño and has a sweeter flavor. Once the red Jalapeño is dried and smoked, it is known as Chipotle Chile. Grown in Veracruz, Oaxaca, and Chihuahua, Jalapeño has a SHU range of 2,000 to 35,000. Jalapeño peppers are popular for making salsas, soups, brines, purees, and sauces.