Chilli Jalapeno

A very popular thick walled, medium heat chilli used widely in Mexican cooking. Great for salsas, nachos, tacos, burritos and pizzas. Usually harvested when green but can be left to mature and turn red. Caution: Can irritate skin and eyes.

CAN BE USED IN:

PIZZA – RELISH – BAKE – PICKLE – SAUCES

SOWING DIRECTIONS

When
Spring to Summer, Winter too in hot northern areas.
Where
In seed trays or in fertile well drained garden soil or pots.
How Sow
5mm (¼”) deep, cover with fine soil and keep moist.
Care
Pick regularly to encourage further fruit growth. Harvest: As required, 12-14 weeks from sowing.
Harvest
0 -20 weeks from sowing
Sow:
-Spring
-Summer
Harvest:
0 -20 weeks from sowing
Soil type:
-well drained

Availability: In stock

$4.90

Mango Chilli Salsa

Ingredients

  • 200 g mango pulp, diced
  • 100 g mango puree
  • 1 red or green capsicum, diced
  • 50 g red onions, finely chopped
  • 10 g coriander leaves, chopped roughly
  • Salt & white pepper to taste
  • Juice of 1 lime
  • 2-3 Jalapeno chilies, chopped
  • 30ml olive oil

Instructions

  1. In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.
  2. Add the coriander leaves just before serving.