Jalapeño Red

ANDperhaps the most popular Mexican chili pepper, certainly the most widespread in Mexican and Texan cuisines.  Green in color when ripe, it can become red, white, yellow or brown depending on the species.  Particularly fragrant.  The pulp is dense, homogeneous and crunchy.  Ideal to be stuffed and cooked in the oven, deliciously breaded and fried or used as a base to obtain excellent sauces.  It also works well in vinegar and oil. 1 kg pack It belongs to the species: ANNUUM SHU 5000/15000