RHS Red Hot Chilli Grower by Kay Maguire

Author:Kay Maguire
Language: eng
Format: epub
Publisher: Octopus Publishing Group Ltd

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RED HOT CHILLI GROWER

Capsicum annuum ‘JALAPEÑO’

Jalapeño juice is drunk as a remedy for cardiovascular problems.

ORIGIN: Xalapa, Veracruz, Mexico. Pronounced ‘halapeno’, the chilli is named after the town where it was traditionally grown.

APPEARANCE: Stocky, green, bullet-shaped fruit 5–10cm long.

HEAT LEVELS: Mild–medium (2,500–10,000 SHU).

SOWING: Sow indoors in late winter to late spring. Sow 1cm deep in trays or, alternatively, two seeds per pot.

GROWING: One of the world’s most famous chillies, ‘Jalapeño’ is a popular and easy plant to grow, producing heavy harvests of crisp, green fruit. Generally harvested when green, the fruit will ripen to red if left. Plants reach a height of around 80cm and fruit continuously from late summer onwards or 80 days from sowing. Other varieties include ‘Purple Jalapeño’.

COOKING AND EATING: ‘Jalapeño’ have a distinctive flavour and a thick skin, which makes drying them tricky. They are therefore commonly either pickled or smoked

– and called chipotles, which have a richer, sweeter flavour. Delicious with nachos and tacos, they are also often stuffed with cheese, seafood or meat. ‘Jalapeño’ are a popular ingredient in salsas and other chilli sauces and the juice is drunk as a remedy for cardiovascular problems.

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