Jalapeño peppers are mostly grown in Mexico, New Mexico, and Texas. On the Scoville scale (a scale for measuring the heat in peppers devised by Wilbur Scoville, a pharmacist, in 1912), they rank between 2500-10,000 SHU (Scoville Heat Units). This means that a chipotle pepper is relatively mild in comparison to a pure capsicum which tops the scale at 15-16 million units.
Jalapeño peppers originated in Mexico in a town in Veracruz called Xalapa–hence the name, jalapeño. The plants are about 2.5 to 3 feet high and produce 25-30 plants per season. Growers pick several times throughout the season; the red, unripened peppers are chosen to be smoked to make chipotles (pronounced chee-POTE-lays).
How are they smoked?