Jalapeño
A vibrant green chilli with a moderate level of heat and a fresh, vegetal flavour. It can be used fresh, roasted, or pickled to add intensity to Mexican sauces and dishes.
What it offers and why to use it
A vibrant green chilli with a moderate level of heat and a fresh, vegetal flavour. It can be used fresh, roasted, or pickled to add intensity to Mexican sauces and dishes. Wash, dry, and remove the non-edible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, roasted, sautéed, steamed, or stewed.
A vegetal flavour that changes with maturity and becomes sweeter and more concentrated when roasted or sautéed.
From shopping to cooking
Choose
When buying jalapeños, look for firm pieces of the correct variety, with a uniform colour, healthy skin and no bruises, deep wrinkles, mould or watery patches.
Store
Store whole and dry in the vegetable drawer; wash only just before using. Once cut, store in the refrigerator, covered, and consume within a few days.
Prepare
Wash, dry, and remove the non-edible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, roasted, sautéed, steamed, or stewed.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onion, tomato, cheese, eggs, cereals, pulses and fresh herbs.
How to substitute it
If you don't have jalapeños, substitute with a similar-textured and moisture content vegetable, adjusting the cooking to avoid over-watering or drying out the dish.
Recipes with jalapeño
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