The jalapeño pepper has a Scoville heat scale of 5000-8000. It is not bitter and, unlike hotter peppers, has a flavor. It reminds me of a regular green pepper, only hotter.

The heat is not constant, the effect is very short-lived – it lasts for a few minutes. It can be eaten fresh or pickled.

It is often added to pizza, burgers, and eaten with meat. My favorite way is to eat sliced ​​fresh or pickled jalapeño with meat.