Jalapeño

Jalapeños bring moderate heat and a green, spicy note to dishes.

Flavor

How to use it

Add to Salsas. Dice for salsa to infuse heat and tangy texture.

Stuffing and Roasting. Core them and stuff with cheese; roasting melds spicy oils with filling.

Common mistakes

• Skin irritation without gloves.
• Excess heat from too many.

What goes with jalapeño

• Lime. Lime's acidity accentuates jalapeño's natural vivid heat.
• Avocado. Avocado mellows jalapeño's hot punch with its creamy texture.
• Cheddar. Cheddar's salty fat tempers jalapeno's heat.
• Corn. Jalapeno's heat cuts corn's sweetness.
• Onion. Raw onion's sharp bite and jalapeno's green heat are the base of salsa.
• Black Bean. Jalapeno's green heat suits black beans' creamy earthiness.
• Tortilla. Jalapeno's heat and crunch suit tortilla wraps and nachos.
• Sour Cream. Sour cream's fat tames the heat of jalapeños.

Try tonight

• Stuff with cream cheese and bake.
• Dice into a guacamole.
• Add slices to tacos.

Storage

Refrigerate fresh jalapeños in a plastic bag or tightly sealed container.