Jalapeños are a particularly piquant type of chilli peppers, characterised by a strong fruity aroma with slight smoky undertones. They remain spicy even after cooking. It is advised to add the peppers to the dish approximately 10-15 minutes before the end of cooking. They are an ideal addition to grill marinades and sauces, minced meat (e.g. in chilli con carne), dishes with aubergines, saltwater fish and meaty soups.
Spiciness rating: 5
20 g
Jalapeño peppers coarsely ground
