HeySolids
Choking risk
Cooked into a dish as a flavoring, jalapeño is a low choking risk. It is a seasoning rather than something a baby eats on its own.
Take out the seeds and white membrane, cook it soft, and chop it very finely - pepper skin is firm and can peel away from the flesh in the mouth. See how to serve for age-by-age prep.
Allergens
Jalapeño is not a common food allergen, so a true allergy to it is rare.[1]
Redness around the mouth or bottom after chili is usually capsaicin irritating the skin, not an allergy - one more reason to keep the heat low for now. Start with a small amount and watch for a reaction.
If baby refuses
There is no need to win a baby over to chili heat. If a spiced dish is turned down, ease off the jalapeño and lean on sweet bell pepper, paprika, garlic, and herbs for flavor without the burn.
How to serve
6+ months old
Mild flavor, very little heat
The pepper itself is fine from around 6 months - it is the heat to hold back on. Take out the seeds and the white membrane, where most of the heat sits, and use a small amount of the flesh cooked into a dish. Some heat will still come through, and jalapeños vary a lot from one to the next, so taste the dish before serving it. Bell pepper gives a similar flavor with none of the heat if you would rather avoid it altogether.
18+ months old
A little gentle heat, as tolerated
As your child grows, you can let them try a little mild chili heat if they enjoy it, building up slowly. Always deseed, keep amounts small, and have milk or yogurt on hand to cool the mouth.