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Jalapeños are versatile peppers with both green and mature-red peppers used fresh and in processed products. Peppers can be dried, pickled whole in brine or as salted mash for sauces. Mature fruit can also be smoked and dried to produce chipotle which can be used in several ways including preparation of sauces. Although there are many individual cultivars of jalapeño peppers available, little is known of their processing characteristics. Most food processors still rely on fresh-market supplies rather than contracting specific cultivars which might provide better processing characteristics. A study was begun in Summer 2005 at LSU to provide information concerning the processing characteristics of commonly available jalapeño cultivars. Over a 3-year period, each cultivar will be evaluated in fresh form, as pickled whole fruit, as salted mash and as smoked chipotle. Besides good cultural production qualities, pepper cultivars that will be manufactured into processed products should have 1) acceptable and consistent heat content, 2) good stable color and, 3) consistent/suitable size (for whole pack). Seventeen jalapeño cultivars were evaluated in fresh green, brine-cured green and mature-red state for fruit surface color, average fruit weight, dry weight, and percent seed.

PERFORMANCE OF 18 JALAPENO VARIETIES IN WHOLE PACK AND SAUCE