These moderately hot peppers are the most popular chile peppers in the country. Fruits are perfect for roasting, stuffing, egg dishes, nachos, and (of course) jalapeno poppers. Peppers turn from deep green to red, and get hotter, as they stay on the plant, and may develop a harmless netting pattern on the skin. Heat level may vary from fruit to fruit (even on the same plant), but range from 2,500 to 5,000 on the Scoville scale.
-
Most popular chile pepper in the United States
-
Medium-heat, thick walled peppers are perfect for poppers, salsa, or nachos
-
Plants yield a bountiful harvest in a variety of climates
-
Peppers get hotter the longer they stay on the plant
-
Fruits may vary in heat level even if picked from the same plant