Jalapeno pepper varieties (Capsicum annuum longum group) originated in Mexico where the peppers were used for religious ceremonies and to spice up food. Most jalapeno peppers rate 3,500 to 8,000 units on the Scoville scale, which measures hotness in peppers. Bell peppers place 0 units on the scale, while habanero peppers rate at 60,000 units. Capsaicin, a chemical compound found in peppers, determines the heat of a pepper. Remove the seeds and ribs to cool off the peppers. Different varieties of jalapeno peppers offer a variety of hot culinary experiences.
Mild jalapeno peppers put just a little spice into the food it is cooked with. The mildest jalapeno pepper is the Senorita Jalapeno, which is only 1/10th as hot as a normal jalapeno. This pepper is rated at 400 units on the Scoville scale. Commercially, Senorita is used in burritos, tamales and for cream cheese-filled fried jalapenos. When the Senorita pepper is smoked, it is called a chipotle chili. Another mild jalapeno is Tam Mild Jalapeno 2, which rates at 1,000 units. This variety produces 3-inch-long peppers that are crack resistant. The plant is resistant to tobacco mosaic virus, tobacco etch virus, pepper mottle virus and potato virus Y.
For equal amounts of heat and flavor, try a variety of jalapeno pepper considered to be medium on the hotness scale. NuMex Heritage Big Jim jalapeno pepper variety produces a 9-inch-long pepper with a Scoville rating of 2,000 to 4,000 units. This variety spawned one of the largest chili peppers grown, which measured more than 12 inches long. NuMex Big Jim, which was the original variety, produces large peppers, but the hotness level of the pepper depends on where the pepper is located on the plant. The lower branches grow hotter peppers. NuMex Espanola Improved is an early maturing variety of medium hotness with 5- to 6-inch-long peppers.
Hot jalapeno peppers commonly make your eyes water and nose run as part of the reaction to the capsaicin in the pepper. Early Jalapeno is a variety that matures two weeks before the other jalapeno varieties. This compact plant produces many small green peppers under cool night conditions. The Scoville rating for Early Jalapeno is 3,500 units. Spicier still is Jalapeno M, which is a pudgy variety, growing barrel-shaped peppers 3 inches long. This variety is ready for harvesting in 73 days. The heat scale rating for this pepper is 4,750, which is considered the average rating for jalapeno peppers.
Jalapeno varieties are also available in an extreme heat. These peppers burn the inside of the mouth and any exposed skin. If too hot, consume or apply dairy products, which contain the chemical casein that cools the heat. Mucho Nacho is used to make salsa, sauces and pickled jalapeno peppers. This pepper rates between 4,500 and 6,500 on the Scoville scale. The plant resists tobacco etch virus and potato virus Y, but is susceptible to vascular wilts and fungal diseases. One of the hottest jalapeno varieties is the Rome Jalapeno rated at 7,000 to 9,000 units. The peppers reach 3 1/2 inches long when ready for harvest 70 days from the transplant date.
- Sunset: Peppers
- Yardener: About Hot Peppers
- University of California Good Life Garden: Chillis
- U&D Nursery: Peppers 2012
- Ed Hume Seeds: Pepper Early Jalapeno
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- Learn2Grow: Capsicum Annuum ‘Tam Mild Jalapeno 2’
- Learn2Grow: Capsicum Annuum ‘Mucho Nacho’ (Longum Group)
- Sandia Seed Company: Mild to Medium
- Sandia Seed Company: Hot to Very Hot
- Golden Gate Gardening; Pam Peirce
- ChilliWorld.com: Fact File - The Scoville Heat Scale
- PhotoObjects.net/PhotoObjects.net/Getty Images