Are Red Jalapeños Hotter Than Green Ones?

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

Did you know those bright green jalapeño peppers at the grocery store are not completely ripe? Like bell peppers, jalapeños develop more color as they ripen, turning from green to red as they mature. Some jalapeño varieties may ripen into shades of purple or yellow too. But are red jalapeños hotter than green jalapeños, and how exactly do you judge how hot 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.

Related: The 11 Best Hot Peppers to Add to Your Garden, Ranked by Spiciness

Why Do 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 that’s found in red jalapeños, red bell peppers, cayennes, and many other pepper varieties. This red coloration indicates that jalapeños are ripe and ready to pick, but it can also tell you that peppers have lots of spicy heat.

Related: 12 Tips for Growing Peppers Indoors

Are Red Jalapeños Hotter?

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

The heat level of jalapeños and other peppers is directly related to how much capsaicin they contain, but the capsaicin content of peppers does not 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.

Related: If You Noticed Jalapeños Are Less Spicy, You’re Right—Here Are Our Flavor-Saving Tips

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 red peppers, your best bet is to grow your own. 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 taste brighter and sweeter. 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.

Related: How to Store Peppers So They Stay Crisp and Wrinkle-Free

Tips for Growing Hotter Jalapeños

Although color is not a reliable way to judge the heat level of jalapeños, there are a few indicators that jalapeños will be fiery hot. If you want to harvest the spiciest peppers for hot sauces, salsas, and more, here are 5 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 sun and water wisely. Jalapeños get spicier if the plants are a little 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 get a little droopy.
• Harvest at the right time. The capsaicin content peaks when jalapeños are around 40 days old, which is the perfect time to harvest. To get lots of pepper fire, look for jalapeños with firm, not wrinkly, skins and just a touch of red coloring.
• Watch for corking. Web-like striations or corking on jalapeño skins occurs 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 will kick up the heat level of salsas and other dishes, but if you prefer milder tastes, here are a few tips for making jalapeños less spicy.

• 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 pepper ribs and seeds can make jalapeños less spicy. To avoid skin or eye irritation, wear gloves when scooping out pepper seeds and process 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 be hot.
• Cut capsaicin with other ingredients. Pairing hot peppers with acidic ingredients, like lime juice or vinegar, or with dairy, can neutralize some of that jalapeño heat. That’s why jalapeños are often served with sour cream or a squeeze of lime.

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