Unlike most jalapeño peppers, which are picked while still green, these "El Jefe" variety jalapeño peppers are allowed to ripen on the vine, where they turn bright red and sweet. They're medium-hot and perfect for cooking or garnishing, in a tomato sauce, with eggs or on fresh fruit.
- Origin: Santa Cruz, California
- Aliases: Chipotle (unsmoked)
- Heat level: 7,500-10,000 Scoville units
- Process: Sun-dried & ground
- Ingredients: 100% Capsicum annuum v. Jalapeño
- Tasting notes: Summer Tomato • Sugar Cane • High Burn
- Season grilled meat or veggies for a bright spiciness
- Sprinkle over dips like baba ghanoush and hummus
- Add to chocolate and fruit for a sweet/spicy kick!
- Pairs well with: Wild Mountain Cumin, Smoked Pimentón Paprika, Cured Sumac
The peppers are grown by Fire Tongue Farms in the cool, coastal climate of Santa Cruz, CA. The farmers Ryan and Levon specialize in growing chili peppers of all shapes and sizes, and they are dedicated to maintaining a healthy environment on and around their farmland, rotating between grazing sheep and growing peppers. You can taste the difference!
Their work builds healthy soil, prevents erosion, protects wildlife habitats and conserves water and other resources. Learn more at firetonguefarm.com
- beef stew
I’m using the Red Jalapeño to spice up a marinade for chicken, or in scrambled eggs or almost any recipe that I decide needs some extra heat. It replaces red pepper flakes which I find too harsh in some dishes. All the Burlap and Barrel spices I’m using are excellent.
Really flavorful, and added a heck of a spicy kick to my lamb chops.
I expected these to taste pretty much like the standard, crushed red pepper flakes I like on my pasta and pizza. I was wrong - they are hotter and more flavorful, and now I don’t want to go back to “regular” red pepper again!
I’ve always loved red jalapeños when I could get them from someone’s garden. They have a sweetness and add a kick to almost anything, but they aren’t as hot as chili flakes. These dried red jalapeños hit the mark and I find myself sprinkling them on a lot of things.
This spice reminds me of Aleppo chili. It has heat but is not overwhelming. I use it in cooking and sprinkle it on finished dishes, such as egg dishes. It is delicious.