Jalapeño Chilli, Cracked Green

Origin & Story

The green Jalapeño is a classic of Mexican cuisine. It is deliberately harvested unripe, which creates a brighter, fresh aroma profile with mild to medium heat. In salsas, guacamole and over grilled vegetables it thus brings freshness and structure without overwhelming.

Highlights

After harvesting we dry the Jalapeños gently and coarsely crack them. That keeps the aroma lightly grassy and fruity with a subtle pepper note. The heat sits at approx. 25,000–40,000 Scoville – noticeable yet pleasantly integrated. Thanks to the coarse structure, the Jalapeño suits both sauces and dips as well as a topping. At Manufaktur Funke I process the blend single-batch; the exact cut quality remains my secret.

Quality

The Jalapeño chillies come from controlled cultivation in China. We process them without additives, without anti-caking agents and without technical aids – 100% all-natural and unadulterated. That preserves the varietal character and the result is consistent.

Tip from Tobias Funke

I first briefly toast the cracked Jalapeño in neutral oil – that intensifies the aroma – and then blend it with fresh coriander, lime juice and a little salt into a simple, fresh salsa.

Recommended use

• For Salsa Verde, guacamole or hot dips

• In chilli sin or con carne

• As a topping on tacos, nachos or quesadillas

• For flavouring oil, rice or corn

Recipe idea

Salsa Verde with green Jalapeño
View recipe

Origin / Ingredients

Jalapeño chilli, green, cracked (100%)
Origin: China
I process all ingredients with craftsmanship, 100%, at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening.