When to Pick Jalapenos

[kcquer]

My plants are starting to produce from the first blooms. I picked some (16) this morning that were big enough or not shaped nice. Is there something I should be looking for to indicate ready to pick? Will they get hotter with maturity or mellower?

My only hot pepper experience is with cayennes. I try to pick those when they first turn red so they're past having the strong chlorophyll flavor but not yet dried out. Japs are obviously a chile of a different color.

[TeeCee]

(new here, but I know a little about peppers)
You may not know this but Jalapenos will turn red just like your cayennes. Not as dark, but a real nice red. There is no pepper that's ripe at green. We're just lucky enough that Jalapenos don't taste green when they're green like so many other peppers do.

[kcquer]

TeeCee, thanks and welcome.

As a follow up question, I've read a couple dozen pico de gallo recipes and all seem virtually identical. tomatoes, chilis, onion, garlic, lime juice (read a couple that omit this) and cilantro. If you have a take on this, let me know how you do it. I like lime so the juice is probably in, I'm not particularly fond of cilantro should I substitute another herb or just use less cilantro.

[brdbbq]

I'm not particularly fond of cilantro should I substitute another herb or just use less cilantro.

Think that is illegal.

[Jorge]

I'm not particularly fond of cilantro should I substitute another herb or just use less cilantro.

Think that is illegal.

Could explain why I eat so many fajitas at some places though.

[brdbbq]

On the serious side "Missing E" I pick mine when they done growed up. :mrgreen:

[Mark]

Not trying to be smartalek but pick them when you need to. Picking them early tends to stimulate production. Picking them late when they start getting "leathery" and turning from green to red tend to be sweeter (that's how I prefer them). Stressing them by holding back watering tends to make them hotter (if that's what you're after).

[Bigmista]

Check this out. Different but really good!

http://www.bandera-brethren.com/index.php?module=recipes&func=display&lid=91&pid=7

[kcquer]

Not trying to be smartalek but pick them when you need to. Picking them early tends to stimulate production. Picking them late when they start getting "leathery" and turning from green to red tend to be sweeter (that's how I prefer them). Stressing them by holding back watering tends to make them hotter (if that's what you're after).

Mark, makes perfect sense. I will wait on them to ripen for the most part. These are supposed to be a mild variety and I plan to help them stay that way. I'll turd up a few greener ones too and see how they are cooked a bit.

[Mark]

If you got enuf, try smoke-drying some for salsa and such too.

[kcquer]

smoke-drying

This is a "cold smoke" thing closer to curing? And the result is chipotle?
I'd like very much to try this, got any particulars that aren't in the last chile thread?

[Mark]

It's all been posted before but the basics is core them and get a "grill wok" or something similar so when they shrivel up they dont fall between the grill slats. And when they get close to dried out they can go to burn't pretty quick so watch out for that.

[TeeCee]

TeeCee, thanks and welcome.

As a follow up question, I've read a couple dozen pico de gallo recipes and all seem virtually identical. tomatoes, chilis, onion, garlic, lime juice (read a couple that omit this) and cilantro. If you have a take on this, let me know how you do it. I like lime so the juice is probably in, I'm not particularly fond of cilantro should I substitute another herb or just use less cilantro.
I don't do Pico, but I do a salsa. You can try http://www.fiery-foods.com/ for a Pico recipe or two.

One thing about cilantro - I've only used dried cilantro to date. I do find salsas with fresh cilantro to be a little strong for me. Maybe you could try using dried cilantro. Hell, smoke some fresh cilantro!

[TeeCee]

It's all been posted before but the basics is core them and get a "grill wok" or something similar so when they shrivel up they dont fall between the grill slats. And when they get close to dried out they can go to burn't pretty quick so watch out for that.
I'll search later, but does everyone here core their Chipotles prior to smoking? I've bought some whole and they were whole right up to the stem.

[Mark]

No, but when your're smoke-drying several trays of peppers, it takes a long time.; especially since you're not using a big fire. Opening them and removing the stem and cores makes it lots easier/quicker to dry. Also, don't use the water pan when smoke-drying.

[DarkRubiTJ]

Cilantro is a very powerful herb. A little goes a long way. Try cutting back on the suggested quanity until you reach a level that pleases you. In most dishes where it is called for you can decrease quanity by half and still get a slight cilantro flavoring. It works well with basil, chilis, chives, dill, garlic, ginger, mint, and parsley.

[kcquer]

very powerful herb.

Nothin' wrong with that! 8)

Thanks TJ, I do know not to use the stems as they are particularly strong. I made a killer batch of pico years ago and added the cilantro last and basically ruined it.
I get pico from a local Mexican resturant (you get fresh fried tortilla chips and a little pico with every order) that is very good and they use some but not so much I mind it, so I plan to use a little any way. I've asked for their recipe and the owner was happy to tell me the ingredients but says she just chops stuff and tosses it in the bowl until it looks right. Hopefully I'll get to make enough this season to do it by eye too.