 When it comes to peppers, being beautiful and popular does not make one hot. To wit, the year-round demand for prettier jalapenos has compromised some of the pepper's hotness.
To meet the demand, jalapeno breeding has promoted varieties that are flawlessly pretty, easy to ship and easier to grow in cooler climates. Jalapenos used to be grown mostly in the high deserts of New Mexico, Arizona, and Northern Chihuahua and Sonora, Mexico. Hot, dry climates promote the production of capsaicin, the chemical that makes a hot pepper hot. Now, some varieties can be grown in wetter, cooler climates that don’t create enough heat for a spicy chile pepper.
If you like a hot jalapeno, look for Biker Billy, Early and Mitla varieties. For a milder version, try Delicas or Tam.
Recipe: Mexican Pilaf With Cumin And Jalapeno (Cookthink)
Reference: Help! I ate a hot pepper! (Cookthink)
Reference: How to seed a chile pepper (Cookthink) |
