I grew some Jalapeños, and they did well: shiny green,
plump, well formed, with a great taste.
Today, I noticed one that I had missed: Bright red, shiny,
I tasted it, and it was great. It had a sweet initial taste
followed by the familiar heat.
And so this question:
Why do I never see red Jalapeños in stores?
Thanks for any comments,
1. It takes longer to get a pepper to market if you wait until
2. Ripe peppers won't hold as long as the green ones.
3. Consumers have been duped into believing that green is the
correct stage to eat a pepper, just as they buy those tasteless
orangey-red things they call tomatoes, or consider thin, watery
There are a few peppers that are best harvested green, but the
vast majority are so much more flavorful ripe.
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn" < firstname.lastname@example.org>
That's a good question. :-)
I prefer them red also.
If I do get green ones from the store and let them ripen for a few days
at room temp, they will also turn red.
My pet cockatoo prefers them ripe as well! She loves jalapenos...
When I grow peppers, I never pick them green.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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