The Jalapeño (Capsicum Annuum) is probably the mostly widely know chilli variety in the world. The chilli gets its name from the town of Jalapa in the Mexican state of Veracruz – although not grown there, it was imported from neighbouring regions and marketed there. In Mexico, only the pickled fruit is called a Jalapeño; the fresh chilli is known as a Cuaresmño.
The fruits are conical, thick-walled and typically sold and used green. They usually ripen to red and develop a distinctive ‘corking’ pattern (light coloured scars) as they reach full size.
Fresh Jalapenos are usually consumed in salsas, thinly sliced for nachos or pizza toppings, or pickled to preserve. When ripe, they are often smoked and dried and are then called Chipotle and used to flavour sauces, soups and stews.
Recipe: Poppers - Slice fruits in half lengthwise, de-seed, fill halves with cream cheese, re-assemble chillies, dip in whisked egg, dip in breadcrumbs. Put in freezer for 2 hours, then deep fry and drain. Serve warm.
The plants are upright, 3 to 4 feet tall with woody stems. The fruits take about 75 days from sowing to harvest with each plant producing 20 to 30 fruits which are typically 6 to 8cm long and 2 to 3cm wide and conical. The plants usually need some support as they start to fruit to avoid branches being broken by the weight of fruit.
This variety of Jalapeno produce large fruits which have a heat level of around 6000-8000 scoville units.
Average contents: 20 seeds.
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