it's like a more earthy/fruity cayenne pepper, like why don't people use more of it? there's so many jalapeños so it's not like it wouldn't be cheap to make
just a shout out to ground jalapeño, you're a real spice king
If you're in europe look for "Pul Biber" at your nearest turkish store. Add it to everything savory, thanks!
I'm sick and am dealing with pretty bad brain fog right now, and my first thought was, "Don't all jalapenos come from the ground?"
Same, but thought about digging peppers out of the earth like potatoes
Jalapeños themselves are absolutely wonderful. Eat the red ones though. Green is fine but reds much more flavor.
Powder is also great. Can make it yourself by dehydrating then blitzing in a food processor but easier to just buy some at a spice shop.
But yes, Jalapeños all the way man. Lot of people miss out on peppers.
That is fair they are more spicy than literally nothing. They’re up there with sprite.
on first read I thought the title meant like, a jalapeno paste, not a powder
Now I'm thinking about jalapeno pesto
I've never seen it offered for sale, even at the weird little niche place that has all the other stuff no other shop in town has heard of (zaahtar, sumac, ras el hanout, etc)
where did you get yours? you probably live somewhere less backwater than the pimples on Ohio's booty though
It's an international food store in my town but the brand is badia which should be pretty common
If you think ground jalapeno is underrated, you should try sky jalapeno
that sounds amazing. you know what else is good? chipotle peppers. the little cans of em, or the ground spice kind. so roasty and flavorful.
grilled peppers are one of my favorite foods.
chipotle peppers. the little cans of em
we make cinnamon chipotle pork loin at my work and everyone else just uses a pre made spice rub but I make a puree of those and basically what goes into that spice rub but also with fresh basil and parsley added to it, plus fresh garlic, idk just seems better with almost no effort
but yeah I also use the ground dried version for depth of flavor in chili and such
which is why I'm talkin' about this ground jalapeño because yeah it's more of the same, just a different way to add a bit of spicy heat with a different flavor undertone, I'd never had jalapeño has a ground spice until I'd had it at a friend's but I think it's p. good and should be utilized like ground cayenne because imo it's about on par heat wise
