The jalapeno is the most popular spicy pepper in the world. It’s actually a chili pepper, which means it’s also the most popular of the chili variety. For as long as it’s been a staple in spicy cuisine, it has been synonymous with the color green, but jalapenos can be red, too! I didn’t even realize this until I picked up a red one from our local farmers market not long before writing this. So, this article might help you get familiar with both varieties.
The Difference Between Red and Green Jalapenos
The main difference between the red and green peppers is how far along they are in their ripeness. Red jalapenos are left on the vine longer, which gives them more time to ripen and acquire their red color. You can even find jalapenos that are a mixture of red and green.
Is One Spicier than the Other?
Yes! Red ones are spicier than green ones. And if you’ve ever had a green jalapeno before, especially a fresh one, then you know they are plenty hot enough. Only true lovers of spicy food will appreciate the red ones more than the green. Red jalapenos obviously have more Scoville scale than green ones.
Where to Find Red Jalapenos?
Red jalapenos are less common than green ones, and they are much harder to come by. It’s not likely that you will ever see one in your local grocery store, but specialty food stores might be one place you can come across them. As I mentioned earlier, I found mine at a local farmers’ market. You can also buy them online, but so far I’ve only seen them being sold online either canned or jarred, not fresh or dried. One of the reasons why green jalapenos are more abundant in groceries is that they prefer unripe fruits to be displayed in their store for longer shelf life.
Talk about spicy?
Are you the type of person who can’t live a meal without having to eat something spicy? Or do you just want to explore the world of chili to widen your cooking scope? Check out more of these spicy recipes that you will surely love! Spicy Buffalo Fried Okra, Sweet and Spicy Garlic Eggplant, and Spicy Thai Meatballs.