Chile jalapeño

Green heat over green acid. Char both and the salsa gains a smoky floor.

Leaf aldehyde against pepper methoxypyrazine: two greens, one raw, one hot.

Acid sharpens the grassy note that heat would otherwise flatten.

Fat and salt sand the edges off; the chilli keeps its vegetal snap.

Smoke, salt, fat, wrapped round green heat. Crude and it works.

Sweet kernels need an interruption; the chilli supplies it without smoke.

Raw acid plus raw heat, diced, salted, eaten within the hour.

Green chilli stew: the heat cuts fat, the fat rounds the heat.

Capsaicin dissolves into fat and stops climbing.

Green heat cuts corn sugar; the cheese in between stops it burning.

Green grassy heat sits closer to raw corn than any dried chilli does.

Same green pyrazine as the raw agave. Infusing it is barely a change of ingredient.

Cold water flesh against green burn; salt is doing the joining.

Enzyme acid and vegetal heat, both raw, both sharp at the edges.

Shared green aldehydes. Same smell, wildly different consequences.

Muddled raw: capsaicin extracts into alcohol faster than into anything else.

Both carry green-leaf volatiles under the sugar. Macerate, do not cook.

Brine and grassy heat; better than tabasco because you can taste the chilli.