Jalapeño Chile

One or two medium-sized jalapeño chiles (veined and seeded) add the tiniest amount of heat to a saucepan of alicha wot, and I find this to be perfect. But jalapeño chiles can be fickle little fellas; sometimes they’re hella-hella hot, even after they’ve been veined and seeded, and sometimes they’re so mild you can pop an entire one in your mouth without batting an eye. I’ve learned to taste each jalapeño as I’m working with it so I know exactly what sort of creature it is. I recommend you do the same, and if you love heat, add as many as you like. Or up the game and choose a serrano or even hotter chile. If heat isn’t really your thing, you can just leave the chile out, although I’d recommend choosing something milder, such as an Anaheim chile, instead of abstaining altogether.