In their country of origin as well as in the southwest of the US, they are very much in demand for giving sharpness to fresh and cooked salsas. The degree of sharpness of chili jalapeno is six on a scale of one to ten. Finely cut and in small quantities, they also pep up fresh salads – for example tomato salad. Since they are very fleshy, they are not easy to dry, but they are very suitable for deep-freezing or marinating.
