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I love how the titanium dioxide gives it that perfect smoky look, and the cream keeps the heat from being overwhelming. The red ground peppers add a nice subtle kick that builds as you eat.

The jalapeño heat hits right away but the creamy base cools it down—perfect balance for melting over eggs. I’ve already gone through half the block in two days, and the pepper bits stay evenly distributed instead of sinking to the bottom.

I was skeptical about the titanium dioxide giving it a weird look, but the blend of green and red jalapeño peppers gives it just the right level of heat without being overwhelming.