jalapeno peppers

most are green 2 are red 85 have turned
black/purple can any one help

Here is some info on both types of jalapeno...the purple is still relatively new...released in 2002.

http://www.growing-peppers.com/jalapeno_peppers.html

http://www.jalapenomadness.com/growing_jalapeno_peppers.html

http://www.ehow.com/how_4481299_grow-jalapeno-peppers.html

http://www.melissas.com/Products/Products/Purple-Jalapeno.aspx

thanks for reply i thought they may be going bad but are still very solid to touch and taste the same as the others . will contact web add supplied .....ta dxcomposer

All three are just varying
stages of ripeness but all
are edible & none are
"spoiled"

They are commonly eaten
when greem the dark purplish
ones can be either more
"sunburned" or a little more
ripe, and the red ones are
totally ripe !

Color should not really affect
the heat (scoville units) but
you may be able to distinguish
a slightly, VERY slightly richer
flavor in the red ones.

The peppers can be smoked,
pickled or eaten raw or cooked.
Or yo could make armadillo
eggs with them ! Enjoy

You could also make salsa and
eat fresh or can it in jars ...

Good advice, BajaBlue...here we do everything from Ristras to jalapeno rice. I have discovered the ripe red J's have more actual pepper flavor than heat....I love the taste first, the heat is just an added attraction....grin


You are very welcome dxcomposer...enjoy your peppers.

Concur with bajablue. Most cultivars of jalapeno start green, black purple just before turning red. The black/purple is a very short stage. Purple jalapenos are purple in the immature stage.
Ripening progression of Ixtapa

Ummm, love thos jalapeno poppers

I'm glad you asked that dxcomposer. I was wondering the same thing. The problem with mine is they are not turning red. Now that the temperature is in the 60's I don't know if they will. Do you all think I should pick them before they rot? Also, does anyone have a recipe to pickle them?

Davdon, do you want sweet hot or sour hot?

You can pick and eat them green. To pickle them, wash the peppers and poke 2 or 3 small holes in them. Put them in a clean jar with a tight fitting lid. Measure out enough white or wine vinegar to cover the peppers. put the vinegar in a sauce pan, bring to a boil, pour over the peppers and allow to cool. Seal the jar and stick it in the fridge for a couple weeks...voila...pickled peppers

Thanks moon. That's all there is to it? I looked on line and the only recipes I found said you have to process them, you know like canning tomatoes or other veggies. I thought to myself "What a pain in the you know what. There has to be an easier way". Glad you told me about it. Is there a certain ratio between the water and or vinegar? Do I need to add anything else like sugar or something? I don't think my peppers are going to turn red because of the weather, that's why I am wondering if I should pick them now. They have been green for two months and don't seem to be getting any darker.

This message was edited Sep 29, 2009 9:41 AM

Davdon, I don't add any water, just heated vinegar. If you want sweet/hot, dissolve a 1/2 cup or so of sugar in the vinegar before pouring over your peppers. Some folks prefer to split the peppers in half and remove the seeds and ribs before pickling....strictly a matter of choice and space. Just remember if you do them whole, poke a couple holes in the peppers so they don't float.

Pick them and bring the green ones inside and set by a window. They will begin to turn red in a week or so. I was having the same problem and they all turned red after I brought them indoors.

I was thinking about doing that babeegirl. I have a three season porch that faces south and gets lots of sun. My wife asked me if that would work and I said I would ask. Thanks for the info.

Yes it will work fine Davdon, so long as it doesn't get too cold.