You've probably eaten it before, but didn't know it had such a lilting name: the jalapeño is one of the world's most popular chillies. Of Mexican origin, the jalapeño belongs to the Capsicum annuum species and is said to have been first cultivated by the Aztecs, then spread around the world by the Spanish conquerors in the 16th century (see also ORIGIN AND HISTORY OF CHILI PEPPERS).
It's a small pepper, measuring between 2 and 3 inches in length (between 5 and 9 cm) and 1 to 2 inches in diameter. It is often found when picked green (and therefore immature), but can also be found in its red (ripening) or yellow variety.
Jalapeño is particularly popular in Mexican and Tex-Mex cuisine. Some recipes for chili, guacamole or enchiladas include it. Red jalapeño is also found in its dried and smoked form, known as chipotle (chil (pepper) and poctli (smoked)). (Stay tuned for a little chipotle surprise in April!).
Considered a moderately spicy pepper, it is measured at 2500-8000 units on the Scoville scale, making it a relatively mild pepper when compared to its cousin Habanero, which is measured at over 350,0000 units on the same scale (find out more about the Scoville scale on WHICH MASTARI SAUCE TO CHOOSE).
At MASTARI, we've created JAVA, a spicy sauce with 50% jalapeño pepper, combined with fennel, celery, lime and star anise. A mild, plant-based sauce that lets you discover jalapeño without losing your feathers. We like to pair it with fish, egg dishes or simply a raw vegetable salad (Find our Java Here!).
