Where in BR to find fresh RED jalapeños

I’ve never seen red ones but maybe try one of the many Mexican grocery stores?

I grow my own, but now that I think about it I don't think I've ever even seen red jalapenos even at the farmers market.

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Red jalapeños do taste different. They are same as green but just stay on plant longer

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Like bell peppers once they turn red I'm pretty sure they'll have a sweeter flavor as they mature on the plant.

I grow hot peppers but not jalapeno so much since I like hotter varieties. Right now I have an abundance of habanero and ghost peppers and gave about 50 of them away earlier today to a group of Hispanic workers doing cement work in my neighborhood.

I've already made a few quarts of my hot sauce, pepper jelly and dried some for pepper flakes and will probably pick a few hundred more off the bushes before they play out in the fall.

The recipe is here. I wrote this up myself so apologize if it’s not translating well or something doesn’t make sense. Some of this is gut feel from my mother over decades of doing this so there’s always some judgment. This is straight from the mother land so I hope you enjoy.

Kimchi Recipe
There are three parts to making kimchi:

Prep the Napa cabbage
Make the pepper paste
Combine and store

Prep the cabbage:
- This recipe is roughly enough for a case of cabbage. Don’t have that much room? Just a buy how ever much you want to make. If you make too much red sauce, that’s ok. Just store the remaining red sauce away for another time.
- Wash cabbage and cut in quarters length wise
- Put in big tub of cold water
- Put Morton salt in the water (1ea 4lb box)
- Lightly salt inside the leaves as well
- Immerse cabbage in water and rotate in the water after a couple of hours.
- let it soak for 8 hours
- Rinse with clean water 3 times and let it drain

Make pepper sauce:
- Prepare 1/2lb sweet rice flour (Mochiko brand)…to a medium thick consistency. Soupy thick. Able to flow and not drip.
- Separately, put the following in a processor:
- 2tbps of salted shrimp sauce
- 3/4 of a bottle of fish sauce (24oz bottle)...if you don’t want to mess with salted shrimp sauce just pour whole bottle of fish sauce
- 2 small apples
- 2 cups of garlic minced
- 1.5 big yellow onions
- 10 red jalapeños
- Combine the rice flour and processor paste and add 5 cups of Gochu kkalu (Korean red pepper flakes)
- Add 4 tbsp of sugar
- Mix the red paste together until well mixed

Combine:
- Cut up about 6 bunches of green onions and set aside. Make them 3-4” long
- Take the red paste (get some gloves) and lightly coat the each and every leaf (inside and out).
- Insert a green onion in between the leaves every so often. Roughly 3-4 green onions per quarter of cabbage
- Take the finished cabbage and pack into a large jar (best) or another tightly sealed container.
- If in winter time, place in shady area and leave them to ferment for 24 hours or so. Then bring in to fridge. Don’t freeze
- If in summer, leave outside in shade for a couple hours and then bring in to fridge
- The taste of the kimchi will get progressively more sour and deep with time. Nothing wrong with fresh but again, longer the better. I like to make kimchi and leave it in there for 2-3 months before I even touch it.
- Cut up as needed and enjoy!