Why is this jalapeño so damn hot? And reddish purple hues? I grew this in my garden on the same plant that produced the typical green mildish ones. I ate part of the bottom of this an hour ago and my lips are still burning. Beautiful pepper!
by Peter24x7
20 Comments
It got ripe
I never pick mine green
Even the jalapeños I buy at the supermarket vary a lot in hotness from pepper to pepper. They may just dump peppers from different farms, with different growing soils, together. I suppose certain minerals in the particular soils facilitate higher capsaicin production.
People say stress on your peppers make them hotter. So if they go thirsty for a while or have to deal with other negative conditions. I don’t know enough to know that is true.
What I do know is that jalapeno’s go red. That’s what a chipotle pepper is. A fully ripe jalapeno that got smoked.
That looks poisonous. And I mean that as a complement.
It just be jalapeñoing. I’ve have ones that were a bell pepper and some that were a cayenne. Its just what they do lol
It’s transitioning to red, they can look quite dark when that happens. As they rdden, they approach peak heat (and peak sweetness though you may not taste it).
Inside every jalapeno is a desire wanting to grow up and become a cayenne pepper. Like most of us mortal beings, our dreams become dust and crumble before our eyes. The lucky few get to live out our dreams and make them a living reality in our waking hours.
This is that chilli’s dream.
Be thankful you that were involved in the process.
Bathroom break after eating……
Jalapeños just be like that sometimes. They can have unreliable heat levels unlike say habaneros
My mom grew Jalapeños one year that rivalled any habanero that Ive tried. Sometimes they just be like that.
It’s a shiny jalapeño. They’re rare, you usually need to catch a lot of them before you get rare jalapeño
Thats the chocolate jalapenos….
Sneakypeño strikes again
Jalapenos vary a lot in heat, some are just barely warm and some are wild. A lot at play, like genetics, growing environment, rain, ect. But even the “typical green mildish” ones will turn red if you leave them alone. They taste way better, too. Also some peppers when there is a lot of direct sunlight will turn a purple color to protect themselves, sort of a sun burn.
In the future look for reputable pepper breeders. They tend to have better phenotypes with more consistent fruit. Bagseed or store bought can get a little squirly with the phenotypes.
Jalapeños are notorious for being the Russian roulette of spice. You’ll get lulled into a sense of safety after a string of normal ones and then BAM 💥
Also, IME red ones are much more hot than the green ones, so the fact that yours has red might be a contributing factor.
Gimme sum
Please get a proper cutting board, microplastics aren’t good for ya