Jalapeño

I've been lazy and have not picked the Jalapeños. They have turned red which I read are inferior in comparison with the green ones in the markets. Javier, the wonderful man that put up our new fence, lit up when he saw these little gems and took some home with him. He prefers the red. He said to cut them open and let them dry a little before using them. I shall try this.

Jalapeño Facts: (thank you Wikpedia.com)
The jalapeño rates between 2,500 and 10,000 Scoville units in heat. In comparison with other chili peppers, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, which is caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. — deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeños. They also have a distinct acidic taste. Handling fresh jalapeños may cause mild skin irritation in some individuals. Some handlers choose to wear latex or vinyl gloves while cutting, skinning, or seeding jalapeños.

The growing period for a jalapeño plant is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically, a single plant will produce twenty five to thirty five pods. During a growing period, a plant will be picked multiple times. As the growing season comes to an end, the jalapeños start to turn red. The fresh market consists of green jalapeños, and red jalapeños are considered inferior. Growers often either discard the red jalapeños into the ground or use them for the production of chipotles.