jalapeño
Medium-sized green chilli from Mexico, thick-fleshed and juicy, with a fresh, moderate heat.
Sliced pickled jalapeños are sold in almost every supermarket, while fresh ones are found in larger supermarkets, Turkish or Asian grocers, or at markets. Where a recipe calls for fresh chillies they are worth seeking out, since the pickled kind is softer and tastes distinctly of vinegar.
Substitute:
Other fresh green chillies of medium heat work well, such as serrano, which is somewhat hotter, or sturdy green chillies from an Asian grocer used more sparingly. Mild Turkish long green peppers give a similar freshness but little heat.
Used in
Carne AsadaCitrus-marinated beef steak, seared hot and sliced thin against the grain3 hChiles en EscabechePickled jalapeños with carrots and onion: hot, tangy and fragrant with spice45 minEsquitesSkillet corn with lime, chili, cotija and cilantro: creamy, bright, with a kick20 minFrijoles RefritosMashed, pan-fried pinto beans: creamy, savory and quick to make30 minHuevos RancherosRanch-style eggs: fried eggs on tortillas and beans with roasted tomato salsa45 minMigasSoft scrambled eggs with crispy tortilla pieces, jalapeño and roasted salsa verde40 minPicadilloSpiced ground beef with potato and carrot in a roasted tomato-jalapeño sauce55 minPozole RojoRed chile soup from Jalisco with pork, hominy and a pile of fresh toppings2,5 hTostadasOven-crisped corn tortillas with creamy chickpea purée, avocado and jalapeño25 min