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One of the milder chilis, the humble Jalapeno still packs a punch while maintaining the sweetness of the bell pepper. Usually picked while still green, Jalapenos can ripen into a deep red; so don’t be alarmed if you see a little red or yellow blush on your peppers. You may be looking at a little more heat and sweetness! When overripe, Jalapenos can be smoked, making delicious chipotles. Using that for inspiration, try something new by grilling your Jalapenos to really kick the flavor up a notch; or go the more traditional route and serve them raw in a pico de gallo. Just remove the seeds to adjust for the heat. If you want to add a little acidity to your spice, try pickling your Jalapenos and top off your nachos with them.
Place in a resealable bag and store in the fridge for up to a week.