Jalapeño (slightly corked)

The Jalapeño, a Cap. annuum is a classic that should be part of every pepper grower's experience. It's fun and easy to grow. The Jalapeño will likely also be among the first to produce fruit in the season. This accession has slight corking (scarring) to the pods-  a desirable trait for many pepper growers for aesthetic reasons (it does not taste woody in any way). We had a mix of small and larger pods but all had the characteristically thick walls. The  stems and leaves are covered in trichomes that make the plants look like they were part of the Cap. pubescens family. 
 
Jalapeño gets its name from a city of Xalapa in Veracruz, Mexico as the name translates to "from Xalapa" (also spelled Jalapa). The pepper was enjoyed by the Aztecs and has therefore been around longer than Mexico itself. The peppers are also delicious when green but we preferred to let them ripen to red. You can smoke them and turn them into chipotle or make a delicious fresh salsa.
 
Here’s a taste test video we made.
 
Approximately ,500 to 8,000 SHU