Please Suggest Jalapeno Hybrid Varieties

[greenthumbomaha]

I've only grown op jalapenos, and they checker like crazy, especially if you leave them to ripen to red on the vine. Johnny's Seeds claims any of their hybrid varieties have less checkering than OP varieties.


I'd like to try a variety that has checkering resistance, but I'd also like it to have a chance of ripening in my climate. I've never taken note of what the market growers with high tunnels sell, but it's a moot point for me with just an open garden.


I'm open to Johnny's varieties (they have several choices but I need just one) or any other seed companies. Any suggestions on jalapeno varieties for my climate?


- Lisa

[DonDuck]

I've grown just about every supposed "large" jalapeno variety I can find with the goal of growing peppers as large as those sold fresh in grocery stores. Each year, I would grow four or five varieties plus the largest of the group from the previous year. I found that out of the many varieties grown, "Mammoth" invariably produced the largest peppers without any checkering or cracking from the green phase to the red phase. I still have not found a pepper as large as the grocery store peppers, but I am happy with Mammoth. It also didn't develop sun scald as many of the varieties did due to it''s heavy foliage which protects the peppers. I've never germinated them from seed because they are so available everywhere as a "Bonnie" plant. I will probably plant ten of them this year purchased from a local farm supply store at one half the price of the same plant at Walmart or Home Depot. Next year, I will germinate my own seeds purchased on line.

[Worth1]

Corking is a much desired trait in peppers.

[Rockandrollin]

Originally Posted by Worth1

Corking is a much desired trait in peppers.

Ditto what Worth said!

Generally speaking, the corking indicates that the jalapeno is at or near it's hottest. So if you wait until it's corked and red, then you will have the jalapeno at it's hottest and sweetest.

[GoDawgs]

Originally Posted by Rockandrollin

Generally speaking, the corking indicates that the jalapeno is at or near it's hottest. So if you wait until it's corked and red, then you will have the jalapeno at it's hottest and sweetest.

Thanks for the explanation. I always wondered about that pattern on the peppers and wondered what it was. It had to have a name and indicate something. More new information that's now stored in the mental library!

[Ozark]

My wife found a vacuum-sealed bag of whole garden jalapenos in our freezer today, and I made a tray of "poppers" stuffed with sausage and cream cheese on our pellet grill to go with supper. Good eating!

I thought we were out of those, but things get lost in the freezer sometimes. These were from a couple of years ago when my jalapeno plants were producing so heavily that I just washed bunches of peppers off and froze them whole in bags for a while. That easy method works just fine.

Pretty sure these were Mammoth jalapenos - very large peppers and good producers, but a little hot for our taste. The heat in peppers depends a lot on growing conditions of course, but I'll try Emerald Fire this year and see how that does - they're supposed to have around 2500 Scoville units as compared to Mammoth's 5000.

[pmcgrady]

2 hybrids that did well last year
Mucho Naucho
Biker Billy

OP
Purple Jalapeno (lots of peppers but they were small)

[greenthumbomaha]

I actually grew the purple jalapenos from my local seed library a long time ago, and they were smaller than the size of my thumb. I don't remember the taste but they were thick walled.



You can always throw two jalapenos in the chil., I'm not sure why size is important in a pepper, except for challenge or stuffing. They look nice in the grocery, but in my backyard other qualities are more important. Disease resistance, production, ripening, BER (don't remember having this on a hot pepper).


I'm not exactly a fan of very hot peppers, so not looking for that. I mostly brine them in a jar and infrequently have them on a burger. I find the checkering is also an indication that the peppers are drying out, which is not really the big juicy plump slice that I prefer.



There must be other qualities that the breeders intended to select for in non-checkered hybrids. apparently preference plays a big role here. Anyone have this info handy?


I'd prefer to grow from seed over winging it with Lowe's Bonnie selections for $4. I want to grow two plants and keep disease far away.

[DonDuck]

I like my Jalapeno peppers, large, thick walled, perfectly smooth with a waxy texture, medium hot, productive; and tasty in both green and red.

I believe the mammoth pepper is supposed to be about 36" tall. With the late season (fall) growth spurt, mine reached about 45" and produced heavily on both old and new growth. I'm in zone 7b and my peppers performed (and lived) well even in 110 degree F weather last summer.

I grow really hot peppers for my "really hot" needs. I grow jalapenos for good eating which can also be eaten by people who don't like "really hot" peppers.I put a lot of Jalapenos and whole kernel corn in my corn bread. Folks who don't normally like hot peppers, do like my cornbread.


I'm not really a Bonnie fan, but they do provide a few things other companies don't provide. I will buy some Husky Cherry Red tomatoes from Home Depot this year and some Mammoth pepper plants from a different provider this year. The Bonnie plants usually cost over three bucks each. The plants from a different nursery cost $1.65 each at the local farm supply store.


I also grow some small peppers of other varieties for different purposes. I grow large Poblanos, large jalapenos; and large New Mexico or California style Anaheims for stuffing or slicing; or smoking.

[greenthumbomaha]

We're very much on the same page, especially the smooth characteristic. I imagine growing conditions play a role in heat the jalapeno pepper too. One year I grew regular jalapenos for stuffing with cream cheese and were too hot for my daughter to eat, and she loves Thai foodand requests it extra hot.

[GoDawgs]

Originally Posted by greenthumbomaha

We're very much on the same page, especially the smooth characteristic. I imagine growing conditions play a role in heat the jalapeno pepper too. One year I grew regular jalapenos for stuffing with cream cheese and were too hot for my daughter to eat, and she loves Thai foodand requests it extra hot.

Here's a tip I read about which will be heresy for those who have to have heat but it's worked for me for a long time. Tolerable heat and still all the jalapeno flavor. When I make poppers I cut the jalapenos in half lengthwise and scrape out the seeds and veins but leave the cap in place so cheese doesn't run out the end. Then I boil some water in a small pan and simmer the halves. It will tame the pepper's heat.

You'd have to test how long suits your taste. I let them go about 6 minutes, then remove them and put them upside down on a paper towel to drain and cool before stuffing them with a cream cheese, sharp cheddar, garlic powder, cumin etc filling.

[rhines81]

Originally Posted by GoDawgs

Here's a tip I read about which will be heresy for those who have to have heat but it's worked for me for a long time. Tolerable heat and still all the jalapeno flavor. When I make poppers I cut the jalapenos in half lengthwise and scrape out the seeds and veins but leave the cap in place so cheese doesn't run out the end. Then I boil some water in a small pan and simmer the halves. It will tame the pepper's heat.

You'd have to test how long suits your taste. I let them go about 6 minutes, then remove them and put them upside down on a paper towel to drain and cool before stuffing them with a cream cheese, sharp cheddar, garlic powder, cumin etc filling.

if you really want heat in your poppers, take a few jalapenos (or other hotter peppers - even habenero) and put them in a blender. Mix this puree with your cream cheese/meat mix for stuffing. Nothing wrong with scraping out the seeds before stuffing. I steam cook my poppers, length of time varies depending on flesh thickness. Oh, and I steam them pre-stuffed!

[GoDawgs]

Originally Posted by rhines81

if you really want heat in your poppers, take a few jalapenos (or other hotter peppers - even habenero) and put them in a blender. Mix this puree with your cream cheese/meat mix for stuffing. Nothing wrong with scraping out the seeds before stuffing. I steam cook my poppers, length of time varies depending on flesh thickness. Oh, and I steam them pre-stuffed!

Steaming! I steam just about every other veggie to keep the flavor in so why didn't I think about doing that with the jalapeno halves instead of simmering them? Probably because that's what the recipe said to do. Duh! Thanks for the tip.

Oh, and to keep it on topic, I've been growing Mucho Nacho for a long time. Last year I tried Jalapeno M and like it too. Average size peppers which is what I want for pickled slices and poppers.

[Ozark]

I've grown various jalapeno varieties for several years now, trying to find one to stick with. I like a moderate amount of heat for salsa and poppers, and it seems every jalapeno I grow is either too hot or too mild for my taste.

This year, I've ordered seeds from Tomato Growers Supply of a hybrid jalapeno that sounds Goldilocks-like "just right". I'm hoping so, anyway - here's their description:

"Emerald Fire Hybrid. ALL AMERICA SELECTIONS WINNER. Extra large and tasty jalapenos grow on vigorous, compact plants that set a huge amount of concentrated fruit. Thick walled and glossy green, these 4 inch long peppers are great for stuffing, grilling, canning, or using in salsa. They have 2500 Scoville units of heat, which is perfect for most tastes. Disease resistant plants, 65 days."

That's gotta be worth a try, I think.

[creeker]

Emerald Fire is my choice, also. Smooth straight peppers with a rather pointed tip.
It seems to me that many peppers with a pointed end are usually hotter than those with a rounded end. Another good choice is Jalamundo.