re: Jalapeño plant question

They seem to be much tastier when allowed to Ripen.
I don't know why Grocery Stores won't allow this to happen.

I thought it was Otherwise: The Redder the Pepper - the Hotter it became.

I've got several varieties in my window sill pots. I will let all Ripen to expose their true Flavors.

I made hot sauce with my cayennes and jalapeños last summer. Canned and kept enough for then gave the rest away at Christmas. Tossed some in my pickled okra to spice it. Dried and good bit and tossed it the coffee grinder to make some red pepper flakes.

Dice them. Put them in a Freezer-Proof bag. They will add a Flavor/Color Profile to any dish.

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Dice them. Put them in a Freezer-Proof bag. They will add a Flavor/Color Profile to any dish.

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i second this. i could put jalapenos in pretty much anything

I figured the texture would be altered, but what about the flavor?

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I figured the texture would be altered, but what about the flavor?

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To quote Charles Barkely..."It was turrible."

In jalapenos, color is equal to heat...it's more about age. If you're looking through a bin of peppers, choose one with the brownish surface striations ("corks") if you want heat. Smoother skinned peppers are younger and less spicy.

In my backyard homegrown peppers, I find that the spice level goes up as the weather gets hotter. Late August's peppers are way hotter than similarly sized peppers from May.