Jalapeño Chilli – Everyday Heat with a Fresh Twist
The Classic Chilli Everyone Knows
Jalapeño chillies are among the most recognisable chillies in the world — and for good reason. With their mild heat and clean, zesty flavour, they’ve become a global staple for everything from nachos to hot sauces.
Native to Mexico, the Jalapeño is picked when green for a crisp, grassy flavour, and when fully ripened to red, it develops a sweeter, fruitier depth. Both versions offer excellent flavour and versatility for everyday use in cooking.
Whether flaked, powdered, or used whole, Jalapeños deliver approachable heat and a vibrant chilli character that works across cuisines.
Flavour Profile & Heat Level
Jalapeños sit comfortably in the mild-to-medium range — warm enough to taste, but not enough to overpower.
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Heat Level: Mild to Medium
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Scoville Rating: 1,500 – 5,000 SHU
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Green Jalapeño: Fresh, grassy, slightly tangy
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Red Jalapeño: Sweeter, fruitier, with deeper flavour
Culinary Uses of Jalapeño Chilli
Jalapeños are a go-to for those wanting to add flavour and a little heat without overwhelming the dish. They’re versatile, crowd-friendly, and work beautifully in fresh or cooked dishes.
Use in:
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Salsas & sauces – Add zip and colour without overpowering
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Egg dishes – Sprinkle flakes into omelettes, huevos rancheros or scrambled eggs
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Soups & stews – A background warmth that lifts the broth
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Marinades & rubs – Pairs well with citrus, garlic and cumin
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Pizza & pasta – A touch of red Jalapeño powder adds colour and flavour
The green is perfect for fresh, sharp dishes. The red is deeper and more rounded – ideal for sauces and rubs.
Why Buy Jalapeño from CHILLIESontheWEB?
We stock both green and red Jalapeños, dried and prepared for full flavour and freshness. Whether you prefer the tangy bite of green or the mellow warmth of red, our Jalapeño flakes and powders are carefully sourced, dried and packed to preserve their natural taste and aroma.
Great on their own, even better in blends — our Jalapeños bring authentic, balanced heat to your kitchen.