Chilli - Jalapeno
Jalapeño, a cultivar of the Capsicum annum species, is indigenous to Veracruz, a city in Mexico where it grew for years as a subsistence vegetable. Nevertheless, Jalapenos are now produced on a large scale in Mexico, Peru, India and the USA. Mature pods can range from 5 to 10 cm in length. While many people prefer to pick the pods when they are green and unripe, many others prefer the ripe pods which are red. Jalapeños have a fruity sweetness that agrees well with their mild heat which ranges from 2,000 - 10,000 Scoville heat units.
The fleshy sweetness of the pods makes Jalapeños ideal for making jalapeño poppers, guacamole, salsas, tamales, sauces and my personal favourite antojitos. You can also dry the peppers before grinding them to a powder which can then be used to make chipotle pepper. Alternatively, you can also dice and pickle the peppers. The range of options accorded to you when cooking with Jalapeños explains why they are one of the most popular peppers in the world.
|Botanical Name||Capsicum annum|
|Seed Packet||30 Seeds|