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Moderate · Fresh · ENTRY 10

Jalapeño

Green, lively and slightly bitter; fruitier and milder when red. 2 500–8 000 SHU.

Origin
Mexico, Veracruz
Texture
Thick, crunchy flesh
Heat
🌶️🌶️ · 2 500–8 000 SHU
CHILLI PROFILE

Flavour before heat

Green, lively and slightly bitter; fruitier and milder when red.

Heat
Moderate
Scale
2 500–8 000 SHU
Form
Fresh
01
BEFORE YOU START

Prepare and measure it carefully

Wear gloves when cutting if sensitive; remove membranes to reduce some heat.

IN PRACTICE, STEP BY STEP
  1. Start with a very small amount. Heat varies from fruit to fruit, even within the same variety.
  2. Remove the stalk. To reduce heat, remove mainly the internal white membranes; removing seeds alone changes heat less than people think.
  3. Wash knife, board and hands after cutting, without touching eyes or face. Taste the preparation, wait a few seconds, then gradually increase the amount.
TERMS TO KNOW
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Reduce
evaporate some liquid to concentrate flavour and thicken sauce.
Stalk
small stem connecting the chilli to its plant; remove before cooking.
02
IN THE KITCHEN

How to bring out its aromas

Raw, pickled, stuffed, grilled or in salsa.

SÈVE MINI-RECIPE · STEP BY STEP

Cheese-stuffed jalapeños

Total time · 25 min4 people

BEFORE YOU START

Prepare all ingredients before handling chilli. Start sparingly: you can always add more.

RECIPE GUIDANCE15 minutes200 °C
INGREDIENTS
  • 6 jalapeños
  • 120 g cream cheese
  • 60 g Cheddar
  • chives
  • breadcrumbs
  1. 1

    Wearing gloves, halve jalapeños and remove seeds and membranes.

  2. 2

    Mix cheeses with chives and fill each half.

  3. 3

    Sprinkle with breadcrumbs and bake for 15 minutes at 200 °C.

HOW TO TELL WHEN IT IS READY

The chilli must never blacken: excessive browning develops bitterness and highly irritating fumes.

TERMS EXPLAINED
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Reduce
evaporate some liquid to concentrate flavour and thicken sauce.
Stalk
small stem connecting the chilli to its plant; remove before cooking.
03 · GOOD PAIRINGS

What to pair it with

avocadolimecorncheesepork
04 · SIMPLE IDEAS

Where to use it

salsanachospopperstacos
Red bell pepper and fresh chillies from Sève’s Notebook
FROM MILD TO INTENSE

Forty-three chillies to choose the right heat without masking flavour.

Compare heat, aromatic profiles and techniques for precise dosing.