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Green Vs Red Jalapeno Peppers

dragonsfire

dragonsfire

So whats best, I have about 20 on my plants and have the intent of letting them go Red. Ive read today that supposedly they loose flavor when they go Red despite going sweet, so they have more vitamins, however if the flavor mellows out Im wondering whats best.
Anybody let them turn Red?
 
 
 
They lose their distinctive green flavour, yes, but they turn rather fruity in a non-citrus non-chinense way and gain a touch of sweetness. They then go well in tomato sauces or salads, on pizza or even make some truly delicious potato salad.

At the end of the day, it's all personal preference but I actually prefer my Jalapeños red.
 
Have to agree with the others - I like them better red ( can buy plenty of green ones at the local stores but can't find red ones !)  So when growing them I try to let them turn red before using (but they sometimes don't get enough time to get there before I get tired of waiting and have an urge for some Poppers :dance:
 
Red, ripe, corked jalapenos are my very favorite peppers!  I'll admit that I eat my fair share of them green, but the extra sugar content you get from the ripe ones really make them a connoisseur quality treat.  Also.. they have another unique pungency when they are transitioning from green to red.
 
dragonsfire said:
Yup have to agree, keep going with Red. Hope they do, First of August and I still have no Pumpkins, and some of the peppers have only now shown flowers, so more then half have no fruit so far.
Thanks!
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I'm intrigued to try red Jalapeno's myself, never had them red! Sadly I'm having the same issue as you, my single Jalapeno plant only has tons of flowers, HURRY UP AND GROW!  =P
 
dragonsfire said:
Yup have to agree, keep going with Red. Hope they do, First of August and I still have no Pumpkins, and some of the peppers have only now shown flowers, so more then half have no fruit so far.
Thanks!
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Yeah my pumpkins pretty much all died this year - have a couple vines still breathing but don't look like they are going to produce anything unless they make a comeback somehow.
 
Noah Yates said:
Red, ripe, corked jalapenos are my very favorite peppers!  I'll admit that I eat my fair share of them green, but the extra sugar content you get from the ripe ones really make them a connoisseur quality treat.  Also.. they have another unique pungency when they are transitioning from green to red.
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ditto but I'll pick some green ones for tacos, grilling for salsa etc...........
 
JoynersHotPeppers said:
Blame the Americans for green :) Red > Green
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Blame the Americans for not wanting to wait. The farmers want the product out as quickly and cheaply as possible. Waiting until they're red means they'll put in more ferts, time in the field, and labor; and make only as much as they would if the peppers are green. I don't know of a big outfit that grows them exclusively red, except for Huy Fong.
 
Myxlplyk said:
Blame the Americans for not wanting to wait. The farmers want the product out as quickly and cheaply as possible. Waiting until they're red means they'll put in more ferts, time in the field, and labor; and make only as much as they would if the peppers are green. I don't know of a big outfit that grows them exclusively red, except for Huy Fong.
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I don't know about the American thing, in Mexico the green are for eating fresh, the red for drying, so why blame the Americans? Ever had pico de gallo?? They are traditionally eaten green.
 
JDFan said:
Have to agree with the others - I like them better red ( can buy plenty of green ones at the local stores but can't find red ones !)  So when growing them I try to let them turn red before using (but they sometimes don't get enough time to get there before I get tired of waiting and have an urge for some Poppers :dance:
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+1... that's my philosophy.  
 
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