When to pick jalapenos

angelique · June 20, 2006

Hi All,

Sorry in advance for the most basic of questions, but the tag didn't give any advice. At what length should I pick my jalapenos?

Cheers,

Angelique

Love2Troll · June 20, 2006

They are best when they turn ripe color (usually red). And yes, they can be picked at any stage, but why? Ripe ones that exhibit "corking" are preferred by many/most of us. Not all varieties "cork" though.

angelique · June 20, 2006

Hi Love2Troll,

Thanks for the info. BTW, what is "corking"?

**coronabarb** · June 20, 2006

'Corking' is scar like lines on the peppers. I don't know why they are preferred. I always pick my jals red. They are hotter and sweeter, w/o the chlorophyll green taste.

Love2Troll · June 20, 2006

This is corking on some unripe jals:

Very desirable in Mexico and not so in USA markets for obvious cosmetic reason. And am sure they laugh at us for eating green, unripe pods too. LOL

jt

angelique · June 20, 2006

Wow. I always thought those lines meant the peppers were old.

Go figure. When my grandmother would send me to the store to buy jalapenos, I would always pick the glossiest "blemish" free green jalapenos. Ooops. To my defense, I guess I only learned what I was taught.

JohnF · June 20, 2006

I like them at all stages ( though they are sweeter when red) and prefer the green ones in fresh salsa.

Great pic jt

WVTomatoMan · June 26, 2006

You can pick them anytime from the mature green stage onwards. At the non mature green stage I think they have an earthy taste*, that I don't like, and they aren't as pungent. I like to let mine get to the ripe color (usually red). That is when I think they have the sweeter more pungent taste.

Randy

Note: coronabarb, is "clorophyll green taste" what you call it or is that the preferred term?

Earl · October 14, 2006

The day before freeze hit southern Ohio the other day I cut all my pepper plants and brought them into the garage. Most plants did exceptionally well. I picked 95 fruit off one Early Jalapeno plant. Most all did well except for the pimemto plants. Now I've got to figure out what to do with all these peppers! :-)

barkeater · October 15, 2006

Pickle them Earl! Chop a clove of garlic and put in the bottom of a jar, stuff jar with hot peppers, add half white vinegar and half water, and keep refrigerated. They are great for a year.

I've tried all the jals but Early Jalapeno is still my favorite with nice size, good corking, and lots of heat.

Grub · October 15, 2006

Give us a photo Earl.

A pic of your picked peck of peppers would be great for starters!

June 20, 2006	#1
angelique Tomatovillian™ Join Date: Jan 2006 Location: Rocklin, California Posts: 501	When to pick jalapenos Hi All, Sorry in advance for the most basic of questions, but the tag didn't give any advice. At what length should I pick my jalapenos? Cheers, Angelique

June 20, 2006	#4
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	'Corking' is scar like lines on the peppers. I don't know why they are preferred. I always pick my jals red. They are hotter and sweeter, w/o the chlorophyll green taste. __________________ Corona~Barb Now an Oregon gal

June 20, 2006	#2
Love2Troll Tomatovillian™ Join Date: Feb 2006 Location: 64079 (Missouri) Posts: 252	They are best when they turn ripe color (usually red). And yes, they can be picked at any stage, but why? Ripe ones that exhibit "corking" are preferred by many/most of us. Not all varieties "cork" though.

June 20, 2006	#5
Love2Troll Tomatovillian™ Join Date: Feb 2006 Location: 64079 (Missouri) Posts: 252	This is corking on some unripe jals: Very desirable in Mexico and not so in USA markets for obvious cosmetic reason. And am sure they laugh at us for eating green, unripe pods too. LOL jt

June 20, 2006	#7
JohnF Tomatovillian™ Join Date: Feb 2006 Location: Bangor, Maine Posts: 66	I like them at all stages ( though they are sweeter when red) and prefer the green ones in fresh salsa. Great pic jt

June 26, 2006	#8
WVTomatoMan Tomatovillian™ Join Date: Jun 2006 Location: West Virginia - Zone 6 Posts: 594	You can pick them anytime from the mature green stage onwards. At the non mature green stage I think they have an earthy taste*, that I don't like, and they aren't as pungent. I like to let mine get to the ripe color (usually red). That is when I think they have the sweeter more pungent taste. Randy Note: coronabarb, is "clorophyll green taste" what you call it or is that the preferred term?

October 14, 2006	#9
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	The day before freeze hit southern Ohio the other day I cut all my pepper plants and brought them into the garage. Most plants did exceptionally well. I picked 95 fruit off one Early Jalapeno plant. Most all did well except for the pimemto plants. Now I've got to figure out what to do with all these peppers! :-)

October 15, 2006	#10
barkeater Tomatovillian™ Join Date: Jan 2006 Location: NE Kingdom, VT - Zone 3b Posts: 1,439	Pickle them Earl! Chop a clove of garlic and put in the bottom of a jar, stuff jar with hot peppers, add half white vinegar and half water, and keep refrigerated. They are great for a year. I've tried all the jals but Early Jalapeno is still my favorite with nice size, good corking, and lots of heat.

October 15, 2006	#11
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Give us a photo Earl. A pic of your picked peck of peppers would be great for starters!