by Pam Corbin

Neither crazily hot, nor wimpishly mild, the jalepeño is a gutsy little pepper. It has a robust spicy flavour with a hint of green bell pepper. I love to mix this pickle with sour cream or soft cream cheese then pile into corn tortillas or with slices of avocado, chicken or strips of pan-fried or grilled steak. Alternatively use a tablespoon of chopped pickled pepper in cheese scone dough, scatter onto pizza or spread in sandwiches.

Side dishes