A veteran jalapeño producing fruit that measure about 2.5 x 6 cm and are hot when red ripe. The medium-sized plants can be grown in either the ground, grow bags, or containers 7.5 litres to 10 litres in volume. They can get quite top heavy and will fall over unless given strong support.
Heat level: medium hot/hot (approx. 25,000 SHU)
For more information on Scoville Heat Units and what they mean click here.
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What is a jalapeño chilli?
Fruit of a typical jalapeño are thick-fleshed and somewhat sausage-shaped. They have rounded shoulders at the stem end and are blunt at the apex. The surface can be quite smooth, but is often marked by corky striations that are rough to the touch. Though traditionally used when green and unripe, the fruit can also be left to mature on the plant and harvested after they ripen to red.
Fruit anatomy and morphology are fairly consistent from one variety to another, though there are differences in yields, earliness, fruit sizes, plant growth habits and heat levels. When deciding which varieties to sell, we give top priority to those that are early and high yielding. Heat levels are important, too, and we strive to offer a range that suits our customers needs; so far our catalogue includes mild Telica (4,000 SHU) and hot Early Jalapeño (25,000 SHU).
Essential in both Mexican and Tex-Mex cuisine, jalapeños are as versatile as they are popular. For example, they can be pickled, added to salsas, used in corn bread, or sliced into rings for pizza toppings. For great party snacks called ‘poppers’, the fruit can also be stuffed with cheese, coated in breadcrumbs and deep fried in hot oil. And if you’ve got the right equipment, the red fruit can be dried and smoked to make chipotles.