Jalapeno Harvesting (Again)

[maillme]

Hi All,

Once again I'm asking this question - as I never seem to understand or get the answer.

I posted on when to pick my jalapeno's - and someone very kindly told me when they cork - and posted a picture, then they would go red, then they would cork again.......

Well - my jalapeños have not corked - but a few started to turn red - so i picked these, as well as one of my other larger ones that were green (more lighter than dark) - in order to do a test.

Upon tasting, the one that was turning red was absolutely roasting - the green one had no chilli taste at all.

So, from this i took that when they are light green they are not ripe / hot - and when they are about to turn red, they are mega hot. I haven't let one turn red yet, but as i understand it - these are more sweet than hot?

So - in conclusion and in search of my answer once more - would it be fair to say that i pick my jalapeños when they are dark green and / or about to turn red, in order to have them the hottest.

My intention is to pickle my jalapeños - as i have lots.

many thanks - great forum.
Neil

[Two_Sheds]

Jalapeno is not a hot chilli, just fair-medium heat, imo .


I'd pick them red, if it was me (green peppers give me indigestion)
Corking (I've never come across it myself) is considered desirable in Mexico, apparently. Corked Jalapenos get a higher price than smooth ones.

[rustylady]

Jalapeno is not a hot chilli, just fair-medium heat, imo .


I'd pick them red, if it was me (green peppers give me indigestion)
Corking (I've never come across it myself) is considered desirable in Mexico, apparently. Corked Jalapenos get a higher price than smooth ones.

Sorry to be thick, but what is "corking"

[Two_Sheds]

Sorry to be thick, but what is "corking"

It's what this is. Horrible, imo

[rustylady]

Looks horrible - what causes it?

[HeyWayne]

As far as I'm aware - colour is no indication of heat. It's type/variety that dictates heat.

The colour - is the same as in any ripening process where the plant becomes "sweeter". Something to do with enzymes and sugars I think.

If you eat a green "sweet" pepper it tastes bitter when compared to the yellow, orange or red version of the same plant.