JGBaxter59 said:
That very snippet on SFGATE is what started me on this odyssey in the first place. I wanted a jalapeno with an extra kick to it. I wound up submitting a question about this variety last week to the Chile Pepper Institute at New Mexico State University and got a response back today: Good Morning Gary, [/size]The Rome Jalapeno is open-pollinated. I'll be saving seeds if this thing pans out.[/size]
Interestingly, If you follow this link,
ChilliBOM Blog , you'll find this:
JALAPEÑO VARIETIES
The Mucho Nacho peppers will give you mucho heat and are one of the hottest of their kind. These peppers grow up to a full inch longer than the average Jalapeños, making them thicker, fatter, heavier and of course hotter. They rate at 4500 - 6000 on the Scoville scale.
But if you’re after something even hotter, the Rome Jalapeño at 7000 - 9000 SHU is
one of the hottest Jalapeños you’ll find.
Chipotle. We’ve all heard of this chilli before and surprise, surprise it’s a Jalapeños. More specifically it’s a smoked, dried Jalapeño. Of the Chipotle there’s two types: the Chipotle Morita, a purple chilli from the north of Mexico and the Chipotle Meco, a grey chilli from central, south Mexico. They’re both recognised by their dry and earthy flavours that add a great touch to any dish.
The mildest of the Jalapeños is the
Señorita Jalapeño, rating a measly 400 SHU or less. So if you want heat in a small dose, this is your go-to.
For those who want to completely skip on the heat, there are also sweet Jalapeños. These Jalapeños have been developed by cultivist for everyone's enjoyment. These are jalapeños that look, smell, taste and feel the same as normal jalapeños except that they lack capsinoids, so they don't burn.
And when you click on the link in the Rome info area, guess where it takes you?
Back to the SFGate page!