I start them indoors in April and its September or even October sometimes before they turn. I'm in southern NE on the coast so we have milder Falls due to the warm water.
Maybe cover them in poly to protect against an early frost?
I start them indoors in April and its September or even October sometimes before they turn. I'm in southern NE on the coast so we have milder Falls due to the warm water.
Maybe cover them in poly to protect against an early frost?
The heat of the jalapeño is optimized when it’s still green but has developed striations (brown “stretch marks”). The red jalapeño is considered “spoiled”.
Chipotles (dried jalapeños) are easy to buy in good grocers (at least around here,) pretty cheaply because they keep so well.
I'm liking learning the more authentic Tex-Mex terminology. Up here we just say 'that jalapeño is woody'. Very cool to learn that the heat is optimized at that point.
For me, the red jalapeño is awesome. Sweet and hot.
The striation thing is partly a matter of the jalapeño not being cosseted, or taken care of too carefully (watered etc), they thrive on benign neglect and reward you with good performance (we grow them.) They take that and throw it back at you with a delirious punch. That also makes the best chipotles (concentrated hostility :^)