Jalapeño

Halve the jalapeños lengthways and scrape out the pale ribs, then fill with cream cheese and wrap each half in bacon. Bake at 200°C (180°C fan) for 15–20 minutes, until the pepper softens and the bacon is cooked through.

It can help, but scrape out the pale inner ribs as well: most of the heat is concentrated there, while seeds can carry some from contact. Wash your hands after handling chillies and avoid touching your eyes.

Keep them unwashed and dry in the fridge, ideally in a paper bag or a loosely closed container. Use them while they’re firm and unwrinkled; discard any that have become slimy or mouldy.

Yes. Drain them first, then scatter them over nachos before baking for a softer, milder bite, or add them after baking to keep their sharper tang. They also work well in burgers and cheese toasties.

A green finger chilli is easy to find in the UK, but it can be hotter and has less flesh. Start with less than the recipe’s amount and add more only if you want extra heat.

Red jalapeños have been left on the plant longer and are generally sweeter and riper-tasting than green ones. Ripe jalapeños are also smoked and dried to make chipotle.

Yes. Finely slice them into fresh salsa, or add a few rings to tacos, quesadillas or sandwiches. If you’re unsure about the heat, start with a small amount and remove the inner ribs first.