I like the flavor of red ripe ones alot. When I am making hot sauce I use them to reduce the heat and give it a flavor. They are good on the grill too.

Seysonn

Those are yours? Wow Mary

They were in a mercado in Méjico. The lady spilled them out of a basket onto the table. They may be the best I have ever seen.

I hope you bought a few. I would have.

And saved some seeds.

Is that a hybred? You used an X instead of a J for jalapeno.

Yeah, I was going to ask the same, Ronny.
But judging from size and crack, they look like regular "J"alapeno to me.

Seysonn

They probally are. That much corking just proves they are ripe.

Jalapeños originated in Xalapa, Vera Cruz. Xalapeño means "from Xalapa"

I only pick my jalapenos fully ripe until the last possible moment before a freeze is imminent - at which time I pick everything. Every single year I get piles of jalapenos that look like that. They are so much more flavorful and nutritious when ripe. I don't even understand why we've come to think that jalapenos are supposed to be green.

In Méjico, where chiles are a staple, xalapeños are used both red and green. Try to make a salsa verde with red chiles.

Nice looking jals. Around here the grocery store jals and serranos have NO heat. The wussie Yankees have won. Have to put Bhut puree in a jal salsa. Or grow some that have heat...