Green Jalapeño Chili

Green jalapeño chili, grassy-fresh heat for salsas and soups

Dried green jalapeño chili from Mexico, ground and packed in Klingenberg am Main. With a grassy-fresh note and a piquant yet pleasant heat. A classic of Tex-Mex and Mexican cooking, noticeably lighter and greener in aroma than red chili.

How to use

A classic for seasoning soups, stews, salsas and hot sauces. Ideal wherever bacon fits, so for bean dishes, hearty pan dishes and meatballs. An accent in guacamole, pico de gallo and in marinades for poultry.

Good to know: the aroma develops best when cooked along, for fresher heat scatter on at the end. Store dry and dark.

At a glance

• Dried green jalapeño chili, ground
• Grassy-fresh with a piquant, medium heat
• A classic for salsas, tacos and stews
• Also in guacamole and pico de gallo
• Chili from Mexico, ground in Klingenberg, without additives

Goes well with

For Tex-Mex cooking: Förster's braising pot for bean stews, smoked paprika mild as a smoke counterpart, Harissa for hot marinades. For guacamole: fleur de sel as a finish. A BBQ complement: BBQ Beef.

Frequently asked questions

How hot is green jalapeño?
Medium-hot, noticeably more savoury than red chili. The heat is clearly perceptible but not burning. If you like it hotter, combine with habanero or fresh chili.

How does green jalapeño differ from red?
Green jalapeño is harvested unripe, grassy-fresh, savoury and a little less sweet. Red jalapeño is harvested ripe, fruitier and with more sweetness. Both have a similar heat.

When do I add the chili?
Green jalapeño unfolds its aroma best when cooked along. For fresher heat, scatter on afterwards.

Where does the chili come from?
The green jalapeño comes from Mexico and is ground and packed by us in Klingenberg am Main, without additives.