The subject of this lesson is ‘The Scoville Scale’. In 1912, Wilbur Scoville created this scale to measure the heat in different chillies. The scale measures the amount of ‘capsaicin’ in the chilli, (the bit that makes it spicy). At the top of the scale, you’ve got the Trinidad Moruga Scorpion Chilli (!) at 2,000,000 Scoville Units, whilst the jalapeño (star of this recipe) is only 3,500 Units. However, if you’re sensitive to heat we still recommend you go easy on the spice!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Organic Black Beans
Remove the core from the red pepper, slice into matchsticks then chop finely. Chop the cherry tomatoes into quarters. Drain and thoroughly rinse the black beans, chickpeas and sweetcorn. Roughly chop up the jalapeños and coriander.
Heat 2 tsp of olive oil in a saucepan on medium-high heat. Once hot, add in the chickpeas and smoked paprika. Season with a pinch of salt and pepper.
After 3 mins, turn the heat to low. Add in the black beans, sweetcorn and cherry tomatoes. Toss everything together for 1 minute.
Add in as much jalapeño as you dare. Tip: Jalapeños aren’t the spiciest of chillies but they still have a decent kick - add them bit by bit and taste if you want to keep things cool.
Remove the pan from the heat and toss in the chopped red pepper. Toss in your chopped coriander and squeeze over the juice of half the lime.
Enter yourself into a chilli eating competition.
Test for seasoning and add more salt and some pepper if needed. Serve your Mexican Jumble with crumbled feta and another squeeze of lime juice. Ándale!