Is the "capsicum annuum" milder or hotter than the jalapeno pepper?
Jalapeño The jalapeño ( , , , ] ) is a medium-sized chili pepper pod type cultivar of the species "Capsicum annuum". A mature jalapeño fruit is 5 - long and hangs down with a round, firm, smooth flesh of 25 - wide. Depending on cultivar, it can have a wide range of pungency, with Scoville heat units of a few thousand to as high as 462,884 (Chiltepín cultivar). Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. The Chile Pepper Institute is known for developing colored variations.
Llajwa Llajua or llajwa (] ) is a hot sauce prepared from locotos (Bolivian hot chili peppers) and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste: quirquiña (Bolivian coriander) in Cochabamba and wakataya in the Altiplano and other valleys of Bolivia. It is preferably prepared on a grinding stone called a batan, which can be found in most Bolivian households of Cochabamba and Altiplano. In the absence of a batan, it can be prepared in a blender.