Locally grown jalapeños with firm, glossy skin and a bright, medium heat. Dice them into salsa and guacamole, slice them onto tacos and nachos, roast or grill them alongside corn, or stuff and wrap them for poppers.
Heat Tip: Remove the seeds and membranes for a milder pepper, or leave them in for full heat.
Storage Tip: Keep refrigerated in the crisper drawer for the best freshness.