Eaten pickled and fresh by the truckload in its native Mexico, the jalapeño chilli is harvested when green and stubby – hence it is also known as chile gordo (fat chilli). This ground form is easily added to your favourite dishes for some kick: to curries and casseroles; to sauces and vegetable dishes. Great when the red colouring of other chillies is undesired. Heat level: 5/10
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