Jalapeno

Jalapeño is a medium-heat green chilli from Mexico's Papaloapan region, picked green for a grassy heat or left to ripen red and smoked into chipotle — low-to-medium on the Scoville scale, real warmth rather than a fireball, with a fresh vegetal snap distinct from a dried chilli's heat. It's built for tacos, nachos, wings and pulled pork, plus anything off a smoker that wants a bright, building heat rather than a slow burn; pickled, it's a standout on burgers and cheese boards, and fresh or fermented it carries hot sauces and salsa verde.

Start with John Henry's Jalapeno Pepper Rub for ribs and brisket, Chuds BBQ's SnakeBite for a Texas-style vinegar snap, Meat Mitch's Candied Jalapeño Seasoning & Rub for a sweet-then-spicy hit on wings, or Acide's Pickled Jalapeño Onions to finish burgers and nachos.

The range spans rubs, salts, glazes, mustards and hot sauces — from US imports like John Henry's and Meat Mitch through to small-batch Australian makers like Nomad Chilli Co and Heavenly Hell. Around half carry a genuine gluten free tag, and Nomad Chilli Co's Sriracha and Jalapeño Verde are both real fermented hot sauces rather than vinegar-spiked for shortcut heat — check the individual listing for your own dietary needs.

Real jalapeño, real warmth, no shortcuts.

Explore more: our spicy and Mexican collections.