This month we are featuring once of the world’s most recognised chillies, the Jalapeño.
Before we continue, let’s get the pronunciation right – ‘Halapeno’ not ‘Jalapeño as in jam!
It comes from the genus, Capsicum Annum growing mainly in Mexico and China.

Hailing from the town of Jalapa in the Mexican state of Veracruz, the jalapeño is mostly used in Mexican and Tex-Mex recipes in pickles, salsas, soups, stews, bread as well as topping pizzas all over the world. The jalapeño is considered one of the most versatile chillies and is normally used when it is green, giving a zesty, green almost lime flavour. However, if kept on the vine at the end of the chilli growing season, they will go red delivering a sweet, rich flavour.