The jalapeño is variously named huachinango, for the ripe red jalapeño, and chile gordo also known as cuaresmeño. Compared to other chillies, the jalapeño pungency level varies from mild to hot depending on cultivation.

Green Jalapenos

Red Jalapenos

Yellow Jalapenos

As the peppers ripen their pungency increases, making red jalapeños to be generally hotter than green jalapeños, at least of the same variety. If the jalapeño plants were stressed by increased water salinity, erratic watering, temperature, light, soil nutrition, insects, or illness, this will increase their pungency.

We supply Jalapenos

  • In Jars
  • In Cans
  • In Drums

Types we export

  • Green Jalapenos
  • Red Jalapenos
  • Yellow Jalapenos

The number of scars on the pepper, which appear as small brown lines, called 'corking', has a positive correlation with heat level, as growing conditions which increase heat level also cause the pepper to form scars. Canning or packaging in calcium chloride increases the firmness of the peppers and the calcium content, whether or not the peppers are pickled as well as canned.