Red jalapenos

A co-worker gave me some red peppers. He said they were home-grown by a neighbor and he couldnt use them all. He thought they were jalapenos.

To me the size and shape were jalapeno-like. But I'm a relative newbie in the foodie world and the red color confused me. My research in Wikipedia indicates these could in fact be fully ripe jalapenos. Further, Wikipedia states that red jalapenos are considered inferior to green and that they are often smoked to make chipotles.

Given the notorious inaccuracies of Wikipedia, does all of this sound correct to the resident experts here?

Any suggestions as to the use of these red peppers?

Thanks.

Sounds right to me. Red japs tend to lose heat through the ripening process (could be wrong on this, but they do lose heat). They also lose that bright *green* flavor.

I use them any way I normally would use japs. If I need more heat I mix in some green or habs.

Dastardly Dick

Arrrrr matey

Not that you'd want to take chile advice from someone from New Jersey, but the article tracks with what I know about jalapeños. It should be pretty easy to identify yours by comparing with pictures on the web such as this one:
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I don't know about the inferior part, but I do like to put a little zing into my chili with canned chipotles in adobo sauce ... nothing inferior about that.

I love red jals and use them all the same ways I use green. Congrats on your haul, Mike!

I left all of the jalapenos on the plant until they turned red. Did not notice any difference in heat. There definitely is a difference in taste - green is, well, green. Something like the difference between a green bell pepper and a red bell pepper.

I have noticed over the years that I have developed an unnerving sensitivity to whatever aerosolizes when a hot pepper is cut. Within a few seconds I feel it in my upper airways an start to cough. No problem eating it, in fact, the hotter, the better but inhaling the air over a just cut slice is killing. I've taken to cutting hot peppers under water. I wonder if anyone else has developed the same ?

I left all of the jalapenos on the plant until they turned red. Did not notice any difference in heat. There definitely is a difference in taste - green is, well, green. Something like the difference between a green bell pepper and a red bell pepper.

I have noticed over the years that I have developed an unnerving sensitivity to whatever aerosolizes when a hot pepper is cut. Within a few seconds I feel it in my upper airways an start to cough. No problem eating it, in fact, the hotter, the better but inhaling the air over a just cut slice is killing. I've taken to cutting hot peppers under water. I wonder if anyone else has developed the same ?

Christina, I don't believe your reaction is isolated or unusual. Not only does the same thing happen to me, there is also a defensive weapon named pepper spray! Further, cutting/cleaning the jalapenos under water doesn't stop the issue. I have concluded the best thing is to avoid being directly over the peppers when cleaning them.

Red jalapenos are by no means inferior! They mellow out in flavor, becoming a little sweeter and milder.

I love the red jalapenos, just like I love the red bell peppers best. I find no difference in the heat. It might be our climate and the long growing season. I do pick the green jalapenos, but try to leave them to sweeten up. They freeze great too!

Thanks Karen - never thought to freeze them. What a good idea !