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annuum Zapotec Jalapenos

ShowMeDaSauce said:
I think mine and his seeds came from Refining Fire Chiles.
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I believe that is right? I remember you telling me about wanting to try these, that they were an Old Mexico Jalapeño, which in turn Sparked my interest! You sent me a link and i ordered from it, You and i got our Seed about the same time iirc? Pretty close anyway
 
If you cant wait till later. Mine are growing close to a couple other annuums so they could end up as Mucho Zapo next year :P
https://www.superhotchiles.com/product/zapotec-jalapeno-seeds/
 
Zapotec Jalapeno-(Capsicum annuum)-The Zapotec Jalapeno is an Old World Jalapeno from Oaxaca, Mexico. It was one of the many older peppers that date back to the time of the Aztecs. But why you are seeing it now is because it has a story. I obtained mine from Louisiana grower and friend Gary Montcalm. But Gary found out about this pepper from Beth Boyd. So I, Jim Duffy have decided that this informational post about the Zapotec Jalapeno will be dedicated to the Memory and Legacy of the Chile Queen Beth Boyd. Beth was a native Houston, Texan. She passed away at the young age of 55 in October 2014. Beth Boyd had a website called Peppermania. On it you could find pepper seeds, BBQ supplies, spices and many other items. But Beth was not just another seller. Beth went to other countries especially Mexico and brought back seed varieties many of us never grew till she told us about them. Many were from Oaxaca region. The Chilhuacle types especially. Also Beth known as the “Chile Queen” was also called the “Aji Queen”. Because she was one of the first people to expose us to the Aji pepper types. Beth also brought attention to the Foodarama Scotch Bonnet she discovered in a local store. Isn’t it fascinating for you all to finally know who she is and the Legacy she passed onto us Chile growers and spicy food lovers! We need to always remember Beth! Now back to the Zapotec Jalapeno. Beth brought back this pepper from Oaxaca. It soon became her favorite Jalapeno and the only one she would grow in her garden. It has a smoky sweet flavor. It ripens from green to dark red and will get cracking lines lengthwise on the pepper skin. It has a high jalapeno heat level. Perfect for poppers or salsa but also just roasting as well. The Zapotec Jalapeno chile plants grow 2 to 3 feet tall. This was Beth’s favorite Jalapeno. Because of her love for peppers and Chileheads you now can experience it. As I have said before there are more important things than the World’s Hottest Pepper. The Memory and Legacy of Beth Boyd is more important. Please grow and share her story and enjoy the Zapotec Jalapeno!
 
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Thought I'd put a face to the name as I met Beth at Open Fields in Indiana circa 2004.............
 
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From Duffy's site, I presume?
"Zapotec Jalapeno-(Capsicum annuum)-The Zapotec Jalapeno is an Old World Jalapeno from Oaxaca, Mexico. It was one of the many older peppers that date back to the time of the Aztecs. But why you are seeing it now is because it has a story. I obtained mine from Louisiana grower and friend Gary Montcalm..."

I got my seeds from Gary M, too. He's a helluva guy. And in a huge fan of Beth Boyd's; her contributions to the chile life were nothing short of amazing. And, then there's Jim Duffy, a guy who thinks Oaxaca is part of the "Old World." On the one hand, Him Duffy is an arrogant prick, but on the other hand, his seeds cost double what everyone else's do... I guess he's got some redeeming qualities, somewhere, though...
 
Oh and PS I dropped off a couple pounds of nice-sized ripe, red Zapotecs at the local cantina the other day. Few days before that, I dropped a bunch of at the local BBQ to be smoked. Those things just keep on pumping out delicious, beautiful, juicy pods and I'm loving this season so far.
 
That's rad. Last I checked his site, seemed like most seeds were selling at $6... & Freebies are always good.

Doesn't negate the experiences I've had with him on Social Media, nor the weird shady stunts he pulled a while back, during the Pepper X hysteria.
 
Just did a quick search and Zapotec seeds are as hard to find as chichimeca. I think i will leave my potted one alone until its producing ripe pods and save as many of those seeds as i can. I sampled one and its damn hot also. This is gunna make a top shelf ripe jala sauce. Ive never been able to get/make a really hot ripe jala sauce except for PexPeppers Taco Fuego and he no longer offers it. Ive gotten some really hot pods off other jalas but Zaps are consistently hotter. I bet as they ripen some of the bitterness im getting mellows a little.
 
I did a side by side tasting with a Mucho Nacho and its definitely more pronounced in the Zapotec even from just the tip of the pod. Granted the Mucho Nacho seemed to be around half as hot too. Pretty close to the average i get from them. Ripe jalas are much sweeter and seem less spicy. When they are just starting to turn they seem to be at their peak heat level. Ive gotten some real bruisers partially ripe. Pods i would swear are in the 30K range. Easily serrano hot and the occasional freakishly hot pod.
 
Im way behind atm on ripe jalas and i need a few badly. Got plenty of other pods close including some supers. The guy i got my chichimeca seedlings from says he can bring me a few ripe next Saturday to the farmers market. Im making a Taco Hell Diablo sauce clone...well sorta....Its gunna be a REAL Diablo sauce. :D
 
BTW there is a Zapotec mater and its a heirloom. I found seeds from several sources too.
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This spectacular scalloped tomato was found in the dry mountains of Mexico, where it's grown by the Zapotec Indians. It's sweet tasting, very ornamental, and it loves dry heat. Indeterminate. 80 days.
 
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I think i said That pics dont do my a Little Zapotecs Justice Somewhere in this thread?

This is what i mean by that, These things have done AWESOME for me

This is my 2 BABY Plants, My other 4 will Literally BLOW these 2 away! My Wife wanted to Make a Salsa Verde, So i went ahead and Cut my 2 Smallest Plants.
 
All the Zapotec happiness in here helped confirm that for next year's balcony grow. Well, that and I'd like to have something my wife can enjoy besides the mediocre Korean peppers I grew from grocery store pod seeds.
 
ShowMeDaSauce said:
BTW there is a Zapotec mater and its a heirloom. I found seeds from several sources too.
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Wow, that is a freaking awesome tomato!  :shocked:
 
My little Zapotecs Dont wanna give up, This time of year in North Idaho is kind of a Bummer, for Gardening Plants that is. You can REALLY Feel the Change in the Air here now, Its Cold in the Mornings with lots of Dew on the Ground, Fall is FAST approaching. But that also means Elk, and Deer Season. Its just about time to go Kill an Elk to eat with my Peppers

I noticed these Little Zapotecs This Morning, I Cut the Plants off at the Soil 11 Days ago and Harvested the Peppers. Gotta give these little fellas a Capital E for effort, They are trying REALLY Hard for a Comeback

 
Next year im gunna put most of my Zapotecs in fabric pots. Maybe even buy a few larger ones. Only thing in the ground plot this year that is rockin are my burr gherkins. Got quite a few pods for plant size but the size is horrible vs previous years. Im just now getting a few ripe jalas.
 
The odd part is, my aji panca pods are HUGE vs last years pods. Some easily twice as large and all are in dirt. The 5 i got in another bed are really large plants too and i used quite a bit of the same bed mix in both beds. I tried not tilling that bed this year and its pretty much the only thing different than last year.
 
I've been looking to replace my standard nursery variety Jalapeños, because for the most part the nursery variety just doesn't cut it with the heat. Are Zapotec's hotter than the average Jalapeño? Is there any difference in taste? 
Idaholewis said:
These Zapotec Jalapeños are doing good for me, I really like the Flavor, Good Solid Jalapeño Heat, I will definitely save back seed from these and continue on with this variety. I have 6 of these Plants, they are just now starting to Take off good


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Ive had the very rare Mucho Nacho or Early that was freakishly hot but every single Zapotec ive had is hotter on average. I would say vs a Mucho Nacho on average they are about twice as hot. Still undecided on flavor but green i like Mucho Nacho better. Ripe might be a whole other story. Im still waiting on a ripe Zapotec.
 
Thank you for the information. Please let me know if you try it again once ripe. So now it's Mucho Nacho vs. Zapotec...Anyone else have any input on the "hotter and better" pepper?
ShowMeDaSauce said:
Ive had the very rare Mucho Nacho or Early that was freakishly hot but every single Zapotec ive had is hotter on average. I would say vs a Mucho Nacho on average they are about twice as hot. Still undecided on flavor but green i like Mucho Nacho better. Ripe might be a whole other story. Im still waiting on a ripe Zapotec.
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