Early Jalapeño fresh chillies (four fruit)

Description

Capsicum annuum

A veteran jalapeño producing fruit that are hotter than most jalapeños. The fruit are very thick fleshed, juicy  and with a tender skinned. This year the fruit are extra large – maybe due to the hot season or maybe the new fertiliser we used!

We will send them out in the green stage as this is the traditional colour for jalapeños. However, if you would prefer some or all of the fruit to be red say so in the comment section when making your order.

Four fruit.

Heat level: hot (approx. 25,000 SHU)
For more information on Scoville Heat Units and what they mean click here.

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What is a jalapeño chilli?

Fruit of a typical jalapeño are thick-fleshed and somewhat sausage-shaped. They have rounded shoulders at the stem end and are blunt at the apex. The surface can be quite smooth, but is often marked by corky striations that are rough to the touch. Though traditionally used when green and unripe, the fruit can also be left to mature on the plant and harvested after they ripen to red.

Fruit anatomy and morphology are fairly consistent from one variety to another, though there are differences in yields, earliness, fruit sizes, plant growth habits and heat levels. When deciding which varieties to sell, we give top priority to those that are early and high yielding. Heat levels are important, too, and we strive to offer a range that suits our customers needs; so far our catalogue includes mild Telica (4,000 SHU) and hot Early Jalapeño (25,000 SHU).

Essential in both Mexican and Tex-Mex cuisine, jalapeños are as versatile as they are popular. For example, they can be pickled, added to salsas, used in corn bread, or sliced into rings for pizza toppings. For great party snacks called ‘poppers’, the fruit can also be stuffed with cheese, coated in breadcrumbs and deep fried in hot oil. And if you’ve got the right equipment, the red fruit can be dried and smoked to make chipotles.