Discover red Jalapeño pepper powder (25 g), an iconic Mexican spice prized for its moderate heat, fruity aroma, and versatility in the kitchen. 

Origins and traditional uses of red Jalapeño peppers

Native to Mexico, the Jalapeño pepper takes its name from the city of Xalapa (Jalapa) in the state of Veracruz. Harvested when fully ripe and red, the Jalapeño develops richer, slightly sweeter flavors than its green counterpart.

Red Jalapeño peppers are traditionally used in Mexican cooking to season salsas, marinades, spicy sauces, and dishes made with meat, beans, or corn. Once dried and ground, they become a convenient, concentrated powder that’s easy to measure and store.

Are red Jalapeño peppers hot?

The red Jalapeño pepper is considered moderately hot. On the Scoville scale, it generally ranges from 6,000 to 8,000 SHU. That makes it an approachable pepper, enjoyed by both fans of spicy food and those just discovering spices.

Its heat builds gradually, adding pleasant warmth without masking the flavors of your food. In powder form, it’s easy to measure precisely and adjust the heat to your taste.

What do red Jalapeño peppers taste like?

Red Jalapeño pepper powder offers a balanced, complex flavor, with fruity, slightly sweet notes and a natural hint of smokiness from the pepper’s ripeness.

Unlike hotter peppers, it won’t overwhelm your palate. It spices up dishes while adding depth of flavor, making it perfect for everyday use.

Recipe with red Jalapeño pepper

Korean Fried Chicken with Red Jalapeño Pepper

Ingredients (serves 4)

For the chicken:

- 800 g boneless chicken thighs (or breasts)

- 120 g cornstarch

- 1 egg

- 1 teaspoon salt

- ½ teaspoon pepper

- Oil for frying

For the spicy Korean sauce:

- 2 tablespoons of ketchup

- 1 tablespoon soy sauce

- 1 tablespoon honey or Son of Zombie sauce (contains honey and chili pepper), or Dragon 8 sauce if you want more heat

- 1 tablespoon rice vinegar

- 1 teaspoon red Jalapeño pepper powder

- 1 teaspoon paprika (optional, for color)

- 1 garlic clove, finely minced

- 1 teaspoon sesame oil

For the topping (optional but recommended):

- Sesame seeds

- Sliced green onions

Preparation

1. Prepare the chicken

Cut the chicken into pieces. Toss with the salt, pepper, and egg. Then add the cornstarch and mix until the pieces are well coated and slightly sticky.

2. Fry the chicken

Heat the oil to 170–175°C.

Fry the pieces once for 5–6 minutes. Drain and let rest for 5 minutes, then fry a second time for 2–3 minutes for the extra-crispy texture typical of Korean fried chicken.

3. Prepare the sauce

Combine all the sauce ingredients in a small saucepan. Heat over low heat until the sauce is glossy and slightly thickened. Taste and adjust the amount of red Jalapeño pepper to your heat tolerance.

4. Coat the chicken

Add the fried chicken directly to the hot sauce and toss quickly to coat it well.

Serving

Serve immediately, sprinkled with sesame seeds and green onions.

Perfect with white rice, pickled radishes, or Asian-style coleslaw.

The result: crispy, sticky, spicy yet balanced chicken, with red Jalapeño pepper adding pleasant heat without overpowering the other flavors.

Packaging: 25 g packet of red Jalapeño pepper powder, ideal for preserving its freshness and full aroma.

A must-have for adding character and a little sunshine to your cooking!