Red japenos, same right?

[pauly7]

Mmmm... tasty...

Hope I can get some jalapenos fruiting before I pack them all away in a greenhouse for the pretend winter we get.

 

[RedtailForester]

I fell in love with fresnos several years ago. I think they have more of a sweet bell flavor but a bit more heat than a standard jalapeno. Bacon wrapped stuffed fresno poppers on the grill. . . . . HEAVEN!!!

 

[Jetchuka]

Gonna agree with everyone here on letting your Jalapeno's ripen fully red, they taste so much better and sweeter, well worth the extra wait. They're great fried, BBQ'd or stuffed.

Red Fresnos are equally good.

 

[sfmathews]

Nice pics Chileaddict.

 

[pepperjoe]

Oo,
Jalapeno's get characteristic 'cracks' in their skin as they ripen...as you can see in the pics that Willard and ChileAddict posted. Many varieties get black at the shoulders while still green on the side that faces the sun.
Yup, they look like Fresnos. Still a good, thick fleshed pepper and good for stuffing.

 

[chileaddict]

I talked to the grocery dude yesterday at the store and asked him if he knew the "red jalapenos" were mislabeled. He was confused by the question and I let him know they are really Red Fresnos. This surprised him and he admitted he never heard of them. He also made the comment that nobody else knows them by that name and they probably wouldn't sell well if they were labeled correctly. I wonder.

 

[Siliman]

Nice pics Chileaddict.

+1--awesome! Got some Biker Billy's on the grow and will definitely shoot for some red ones.

I get a fair number of jalapenos that get the partially blackened 'suntan' effect. With time and patience will those also go to red?

 

[POTAWIE]

Yes, they will ripen to red in time. The purple in just anthocyanin pigment protecting the pods with a sort of sun-tan

 

[Avon Barksdale]

I talked to the grocery dude yesterday at the store and asked him if he knew the "red jalapenos" were mislabeled. He was confused by the question and I let him know they are really Red Fresnos. This surprised him and he admitted he never heard of them. He also made the comment that nobody else knows them by that name and they probably wouldn't sell well if they were labeled correctly. I wonder.

Groceries stores are horrible about naming chiles. The two Krogers and the Baesler's here have a large, long, pointy, sweet red one they label as "pasilla". Looks like the ones often sold as "ancient sweet". Never mind that pasilla refers to the DRIED form of chilaca, which is a much smaller and skinnier dark green/black chile that looks nothing like those.

They also can't seem to spell anything correctly...tomatillA, pAblano, habaÑero. These are PRINTED signs, not even hand written. They also have anchos labeled as japonese. Once of these days I'm going to go in there with a permanent marker and fix their signs. :o

 

[Nick]

Once of these days I'm going to go in there with a permanent marker and fix their signs. :o

I completely support this idea. You should go for it.

It seems like most of the chain grocery stores are at a loss whenever they get anything in stock other than jalapeños or habs.

 

[buddy]

This is what happened last year when I finally let the jalapeno pods turn red. Oh yeah. This year I am growing Vaquero and Biker Billy for heat.

great looking chiles! i usually do not have enough patience to let mine go all the way to red. this year i'm growing a few extra jalapenos and am going to try to let a couple of the plants ripen completely.

 

[chileaddict]

They looked good but had no heat. No more mild jalapenos for me.

 

[Avon Barksdale]

great looking chiles! i usually do not have enough patience to let mine go all the way to red. this year i'm growing a few extra jalapenos and am going to try to let a couple of the plants ripen completely.

If you're lacking the patience to let them ripen, why don't you just pick up some green ones at the grocery store?

IMO, the flavor is a lot better when they're red, well worth the wait.

You also could try a few Early Jalapeños which are faster growing.