Why Jalapeños Turn Red

Most jalapeño varieties turn red as they mature. This happens because of an increase in capsanthin, a naturally occurring carotenoid and antioxidant found in many red peppers. Red coloration indicates that the jalapeño is fully ripe and ready to harvest.

Why Red Jalapeños Are Usually Hotter

Red jalapeños often have more heat because they have had more time to mature, but color alone does not determine spiciness.

The heat comes from capsaicin. In jalapeños, capsaicin levels typically peak around 40 days after the pepper develops, when it is beginning to turn red. After that point, capsaicin levels can decrease, meaning some late-stage green jalapeños may actually be hotter than fully red ones.

Red vs. Green Jalapeños

• Taste: Red jalapeños are generally sweeter and have a more complex flavor. Green jalapeños tend to be more bitter and grassy.
• Texture: Green jalapeños are crisp and firm, while red jalapeños are softer and work well for sauces and salsas.
• Uses: Red jalapeños are excellent for fresh salsa, stir-fries, hot sauces, and dried spice blends. Green jalapeños are especially good for pickling, preserving, and jalapeño poppers.

Tips for Growing Hotter Jalapeños

• Choose hotter varieties: Cultivars such as ‘Jalafuego’ can produce particularly spicy peppers.
• Provide plenty of sunlight: Grow jalapeños in full sun.
• Avoid excessive watering: Slight plant stress can encourage hotter peppers. Water when the plant begins to show signs of wilting rather than keeping the soil constantly wet.
• Harvest at the right time: For maximum heat, harvest around the period when peppers are about 40 days old and beginning to show a little red.
• Look for corking: Web-like lines or corking on the skin can be associated with hotter jalapeños.
• Keep the seeds and ribs: Most of the pepper's heat is concentrated around the inner ribs and membranes, so leaving them in keeps more heat in your dishes.

How to Make Jalapeños Less Spicy

Jalapeños generally range from 2,500 to 8,000 Scoville Heat Units (SHU).

• Choose milder varieties such as ‘TAM II’.
• Harvest peppers while they are still green and underripe.
• Remove the seeds and inner ribs before cooking.
• Cook or pickle the peppers to help reduce their perceived heat.
• Combine jalapeños with acidic ingredients such as lime juice or vinegar, or with dairy products, which can help reduce the sensation of capsaicin.

Frequently Asked Questions

What should I do after handling jalapeños?

Avoid touching your eyes. Wash your hands thoroughly with soap and warm water after handling peppers. Wearing gloves is a good precaution when processing large amounts.

Do jalapeños get hotter in the refrigerator?

No. Refrigeration slows the chemical processes associated with pepper ripening and heat development.

Does rinsing jalapeños with water make them less spicy?

Rinsing a cut jalapeño can reduce some of its heat, but it can also wash away flavor.