What’s the Real Difference Between Red and Green Jalapeños?

Red vs. Green Jalapeños: Which One Packs More Heat And Why

Find out why jalapeños turn red and if red jalapeños are hotter.

Did you know those bright green jalapeño peppers at the grocery store are not completely ripe? Much like bell peppers, jalapeños develop more color as they ripen, turning from green to red as they mature. Are red jalapeños hotter than green jalapeños? Usually, but how do you judge how hot the jalapeños will be? Here’s a look at how color influences jalapeño heat, plus tips on how to get your hands on the hottest jalapeños.

Why Jalapeños Turn Red

Most varieties of jalapeños turn red as they reach maturity due to an increase in capsanthin, a naturally occurring carotenoid or antioxidant found in red jalapeños, red bell peppers, cayennes, and many other pepper varieties. The red coloration indicates that the jalapeños are ripe and ready to be picked, but it also suggests that the peppers have a high level of spicy heat.

Why Red Jalapeños Are Usually Hotter

Because red jalapeños have had more time to mature, they’re often spicier than green jalapeños, but this isn’t always true.

The heat level of jalapeños and other peppers is directly related to the amount of capsaicin they contain. However, the capsaicin content of peppers doesn’t increase at a steady rate during the pepper-ripening process. Capsaicin levels in jalapeños tend to peak when the peppers are about 40 days old or when they’re just starting to turn red. However, the capsaicin content of jalapeños begins to fall after day 40, which means that some nearly ripe green peppers may be hotter than fully ripe red ones.

Red vs. Green Jalapeños: How Do They Compare?

Red jalapeños are rarely sold in supermarkets because they take longer to mature and are less profitable for sellers. If you want to get your hands on fresh red peppers, your best bet is to grow them yourself. While red jalapeños aren’t necessarily hotter than green jalapeños, they differ from green jalapeños in a few distinct ways.

• Taste. Like many other vegetables, jalapeños develop a more complex flavor as they ripen, and red jalapeños often have a brighter and sweeter taste. By comparison, green jalapeños are slightly bitter and have a more grassy or vegetal taste.
• Texture. Green jalapeños have a crunchier texture, while red jalapeños are softer. This texture difference makes red jalapeños ideal for pureeing into hot sauces and fresh salsas, while crunchier green jalapeños are perfect for pickling, canning, and other preserves.
• Use. Red jalapeños can be used in any recipe where green jalapeños are normally used, and their bright red coloring can add extra pizzazz to recipes. Red jalapeños are tasty in fresh salsas, stir-fries, and dehydrated spice blends, but green jalapeños are the best choice for jalapeño poppers.

Tips for Growing Hotter Jalapeños

Although color is not a reliable indicator of the heat level of jalapeños, there are a few signs that suggest the peppers will be fiery hot. If you want to harvest the spiciest peppers for hot sauces, salsas, and more, here are five ways to ensure your jalapeños are as hot as possible.

• Choose hotter varieties. There are several types of jalapeños, and some varieties are hotter than others. If it’s heat you’re after, look for fiery cultivars like ‘Jalafuego.’
• Use the sun and water wisely. Jalapeños become spicier if the plants are slightly stressed during the growing season. For hotter peppers, grow jalapeños in a full-sun location and hold back on water, watering only when the plant’s leaves start to droop.
• Harvest at the right time. The capsaicin content peaks when jalapeños are around 40 days old, which is the ideal time to harvest. To get a lot of pepper heat, look for jalapeños with firm, unwrinkled skins and just a hint of red coloring.
• Watch for corking. Web-like striations or corking on jalapeño skins occur when plants are stressed by irregular watering, dry soil, or high heat. Corking is one of the best ways to spot a fiery jalapeño.
• Leave the seeds. After harvesting, don’t remove the ribs or seeds from jalapeños. That’s where jalapeños store most of their heat.

How to Make Jalapeños Less Spicy

Red and green jalapeños have a Scoville rating of 2,500 to 8,000 Scoville Heat Units (SHU), which places them in a spicier spot than poblanos but means they’re milder than habaneros. Sliced, diced, or pureed jalapeños can kick up the heat level of salsas and other dishes. However, if you prefer a milder flavor, here are a few tips for taming the spiciness of jalapeños.

• Pick peppers earlier. Since underripe jalapeños have a milder flavor, picking jalapeños before they start to change color can help you avoid some of their heat. Peppers with smooth skins will be less hot than peppers that display corking.
• Remove pepper seeds and ribs. Removing the pepper ribs and seeds makes jalapeños less spicy. To avoid skin or eye irritation, wear gloves when scooping out pepper seeds and process the peppers in a well-ventilated area.
• Try cooking or pickling. Cooking or pickling peppers in vinegar may tone down their spiciness. However, cooked and pickled jalapeños can still retain their heat.
• Cut the capsaicin with other ingredients. Pairing hot peppers with acidic ingredients, such as lime juice or vinegar, or with dairy, can help neutralize some of the jalapeño heat. That’s why jalapeños are often served with sour cream or a squeeze of lime.