This variety is the sister to APS Jalapeño Large Red. It has similar sized pods heat and flavour. Plants grow just as good but are a little smaller reaching only a foot or two. It's has very good yields and can take to cooler climates a little better than it  brother. Both are very nice Jalapeño varieties that can take some cooler whether 

C.Annuum 

SHU 2,500-5,500

APS JALAPEÑO RED - The Timeless Classic

**Basic Info**  

Species: *Capsicum annuum*  

Origin: Mexico / Global cultivation  

Heat: Medium (2,500-8,000 SHU)  

Type: Standard red jalapeño variety  

**Story**  

The APS Jalapeño Red embodies the quintessential jalapeño experience - a pepper that has been cultivated for centuries in Mexico and has become a global culinary staple. This variety represents the traditional path of jalapeño development: starting as a deep green pod that gradually ripens to a vibrant, glossy red, signaling the peak of both heat and sweetness.  

Historically, the jalapeño has been a cornerstone of Mexican cuisine, featured in everything from fresh salsas and pickled condiments to stuffed appetizers and grilled dishes. The name 'jalapeño' derives from Xalapa, the capital of Veracruz state in Mexico, where these peppers have been grown for generations. The red variant, in particular, is prized for its increased sweetness and concentrated heat that develops as the pepper matures fully on the vine.  

What makes the red jalapeño special is its versatility. When harvested green, it offers a crisp, fresh heat ideal for salsas and pickling. When allowed to ripen to red, the pods develop a deeper, sweeter flavor with a more pronounced warmth, perfect for roasting, stuffing, or drying into chipotle peppers. The thick walls hold up exceptionally well to cooking methods, maintaining structure while absorbing smoky or charred notes.  

In culinary traditions worldwide, the red jalapeño serves as a foundational ingredient. Fresh, it adds warmth and crunch to tacos, salads, and sandwiches. Roasted and peeled, it becomes the base for rich, smoky sauces. Dried and smoked, it transforms into chipotle, a staple of Mexican cooking with deep, earthy complexity. The heat level, ranging from 2,500 to 8,000 SHU, makes it accessible yet satisfying for a wide range of palates.  

For gardeners, the APS Jalapeño Red offers reliable production and proven adaptability. The plants are sturdy and disease-resistant, producing continuous harvests throughout the growing season. Pods transition from green to red over time, allowing for staggered harvesting based on desired heat and flavor profiles.  

**Plant**  

Medium size (2-3 feet), sturdy, productive.  

**Pods**  

2-4 inches long, glossy red when fully ripe, thick-walled.  

**Flavor**  

Rich, classic jalapeño with increased sweetness when red.  

**Kitchen**  

Fresh, pickled, roasted, dried (chipotle), stuffed.  

**Growing Tips**  

- 70-85 days to maturity  

- Full sun (6-8 hours)  

- Zones 5-11 (adaptable)  

- Well-draining soil  

**Culinary Uses**  

- Fresh salsas and tacos  

- Pickled rings  

- Roasted for sauces  

- Dried for chipotle  

**Common Questions**  

Q: When is it best to harvest?  

A: Green for mild, red for maximum sweetness and heat.  

Q: Can it be dried?  

A: Yes, perfect for making chipotle peppers.  

Q: Heat level?  

A: Medium at 2,500-8,000 SHU.  

Q: How does red differ from green?  

A: Sweeter, more concentrated heat when fully ripe.