Jalapeno for the win for sure! I saw your comment about different varieties and like you I had to watch as I am always searching for different varieties of jalapeno when I'm not actually creating new varieties of jalapeno.
My NuMex Lemon Spice plants (3) are very healthy without pest issues. I’m planning on growing a lot of these next year. Beautiful color to add in pico. -North Carolina Thank you for doing this comparison!
Being a grower/hybridizer of jalapeno from North Carolina as well, it is good to hear that your NuMex Lemon Spice plants are healthy and without pest issues. Mine are overwintering.
My favorite is you guys doing these videos-super entertaining. I force my wife to do tastings like these, but I usually grow very hot varieties so the tastings are shorter than this-Haha
What a great idea for a video and we’ll done. I agree, you guys are both very informative and entertaining. Keep up the good work, we all really appreciate it!
I'm new to growing peppers, and these videos are very helpful. Especially, alongside your more in garden educational style videos. This video, in particular, helped me expand my knowledge of varieties, and gives me ideas on what to grow next. I'm not sure what type of jalapenos I'm currently growing, as I pulled the seeds from some store bought peppers, so I'll definitely be looking to figure that out as well. Thank you for your great videos!
I would also like to see a version comparing the ripe varieties. The flavor can change so much. I grow the colorful versions to bring variety in the garden so barring the end of season stripping of the plants before that first frost, I harvest peppers when they are fully ripe and changed colors.
Take this with a grain of salt but in my experience ripe peppers usually lose the aldehyde taste that green peppers have. I think it is most prominent in Sweet Peppers. maybe that is the case in hot peppers too! I see that a lot of your peppers have some that have completely ripe and maybe you should try tasting ripe versus unripe. Good luck!
It would have been interesting to end the test with a brief comparison of the ripe vs the unripe otherwise, since I like to stuff them, I think I'll try the Goliath if I can find them. Nice video. Oh yeah, my cayenne peppers came in pretty well up here in Mass but I buy the 6-pack from the nursery. One of the six was not the same with lots of small leaves, lots of buds/flowers but very few peppers about one inch long. It looks like a chile, and just as hot, but dwarfed compared to the 3-4" size from the other plants. Truth be told, I like the Portuguese hots better than cayenne as they have more flavor and a bit less heat.
I grew jalafuego this year. Was very prolific and the hottest jalapeño I have grown. My husband loves them. Might have to try the goliath variety next year.
Watched this last year after I had already got some jalapenos started. Decided back then to try Goliath this year based on your well done, informative and fun video. Will let you know how it went after this Fall. Thanks, keep up your good work. Den Bob - Canal Fulton Ohio
@@billyvillacis9975 It’s an old world heirloom from Oaxaca, Mexico dating back to the Aztecs and brought to the U.S. by the Chili Queen, Beth Boyd who passed away in 2014. Beth was an early pioneer in the chili industry who ran a website called Peppermania. She was like the Indiana Jones of the chili world, traveling frequently to Mexico and South America in search of special varieties. The Zapotec Jalapeño became her favorite jalapeño and the only one she would grow in her garden. It has a smoky sweet flavor, ripens to dark red with cracking lines lengthwise on the skin and has a high jalapeño heat level. In fact, I prepared some poppers with them this morning for an afternoon snack!
I've got 4 brown jalapeno seedlings going right now, really slow to start but they're coming up now, excited to see what these are like. I'm doing about 40 different pepper plants, 14ish varieties so its going to be a busy summer.
perfect timing on this video for me, I have been buying and picking jelopenos from Walmart, Superstore (Canada), and a local butcher that sells lots of pickling vegetables, and started saving the seeds from the larger better tasting ones and used your hot banana pickling recipes. I plan on doing this with banana peppers too, got find the right one!
This is my first year with the Zapotec jalapeño and it is fast growing, early flowering/fruiting, prolific, resistant to end rot, produces well indoors and outdoors, has full jalapeño clover and high heat (for a jalapeño). I love it!
I appreciate you stating which peppers are hybrids and which ones are heirlooms. Last year I grew Goliath jalapeños and had very good results from them so I saved the seeds, without looking at the the label and noting they were hybrids. The couple of plants I grew this year from last year‘s Goliath seeds we’re not so impressive or as large as last year‘s crop and they must’ve taken after the lesser of the parents’ varieties. While it is kind of rewarding to have success in the spring growing plants from seeds saved from the prior year, I am finding that there’s a pretty good reason why people have developed and grown hybrid peppers and tomatoes. All of my heirloom tomatoes this year got hit hard by blight, but my Sungold and Sunsugar hybrid grape tomatoes did not and were by far the healthiest plants of all my tomatoes. About a third of the varieties I am planting next year will be hybrids. I am more interested in ease of growth, flavor, and production than tradition and nostalgia when it comes to gardening.
OMG I was so hoping for this video. I literally just bought some of the lemon spice seeds to try and grow hydroponically this winter. Thank you for your impeccable timing.and a great video. Side note are either of you super tasters? I am and often pick up the soap taste more than most people.
My Jalapeno plants this year yield kinda smallish peppers...I am glad you two did this video, I will probably need to revisit this video in the spring to remember that I want to plant the Goliath variety next year. Thank you! :)
I have both, the Black Hungarian and also Purple Jalapeno. The Black Hungarian is kind of bitter, so I agree on that. And the Purple has a really nice flavour, great for Jalapeno Popper's. So maybe you'll try again next year. Of all the Varieties I tried so far, I like the Jalapeno brown best. Plant looks good every year, has big, beautiful pods in a wonderful dark red and a very good flavour.☺️
My favourite jalapeño tasting note, the one I want when I choose a jalapeño instead of another pepper, is the aroma of european wild blueberries, or unripe blueberries or blueberry leaves.
I really like it! Production is good, but really no better than my Jalapeños. I was also surprised it was no bigger than my regular Jalapeños. With a name like “Goliath” I just assumed they would be bigger 🤔
@@amyk6028 Where is your region? Sometimes plants-including peppers-didn't show their potential at the particular environment. Your region "might" not fit for Goliath' growth.
I grew Tiger Jalapeno plants this year which was fun. Strikingly Beautiful foliage and peppers. I was expecting more heat but they have been consistently no heat meaning 0 scoville which was surprising. I have a lot of people in my family who aren't interested in hot peppers, so this was a fun surprise.
Fun stuff! I'm looking forward to growing some peppers with specific names next year instead of whichever variety the local farm sold as "Jalapeño". I was actually storing pepper seeds as I came across and watched this video.
I grew "Early Jalapeno" this year. Good producer, greenish to little bit of black in color until they fully ripen (then red). Good heat too. My other Jalapeno I grew this year is an Heirloom variety but I can't remember the name of it. Those plants are just a little bit taller and the size of them is a little bit bigger than the early jalapenos.
My favorite are the Pumpkin Spice and Lemon Spice. I like the sweetness with the heat. Although, I think the drought this year made them hotter than last in my garden. I agree, pretty small peppers but they just taste good.
You know I love the Jalapeno so I had to watch this video of course.Your Jalafuego that you saved for last... I have this one with variegation that it borrowed from the Fish pepper.
Hold up. The Christopher Columbus comment had me laughing so hard I had to pause the video. 🤣 Great video. I always learn so much and this is the only channel I watch for all things pepper
This is my first year growing jalepeno but it seems like the spice depends on how long it's been since the last rain when you picked it. I few dry days before harvesting means a hotter pepper.
I'm still trying to figure out how to pick them to be the hottest they can be. sometimes they are as mild as an apple, but sometimes they burn my lips off.
@@chadd990 I picked the biggest one I had in like July and it was pretty early but a good size and it was HOT, comparable to a tiny piece of my habanero. Picked a few recently and barely noticed the spice. It could have been the different plants, or it could be the watering
Great video! Really like it. I've heard lots of people saying the Lemon Spice Jalapeño is really tasty. I have only grown the Mammoth and the Farmer's Market. I'm not sure the Farmer's Market actually was the Farmer's Market as it had *NO* corking and turned out a chocolaty colour. It was still the tastiest (and hottest!) one I've grown/eaten.
Goliath for the Win! I've been growing different Jalapeno varieties for years, and the Goliath is my favorite for all the reasons you stated. Especially when fully ripe, they're just an excellent pepper and the plant is sturdy, loaded with peppers, and disease free.
Great little series of comparison videos, really enjoy them. You missed the Zapotec jalapeno, it's supposed to be a gourmet jalapeno with an amazing taste.
Great question. Jean and I were talking about this last weekend in fact. Well, the actual question was what is the best to use for jalapeno poppers. But this is along those lines. Seems like the Goliath is the way to go for stuffing size and heat. Cheers to you both.
I have had the best luck with Big Guy hybrid jalapeños. I live in Oklahoma where it’s super hot and dry and they just keep on trucking. Big sturdy disease resistant plants with big fruit. I get so many peppers off a single plant it’s unreal. Super impressed
Ive only grown a couple varieties of jalapeno, but out of those my fave was Jalafuego, which I like to ripen to full red for jam. I also like em for drying, and general culinary use all season long. As long as I deseed em fully, they're even great as a direct replacement for bell peppers in sausage & peppers (italian), fajitas (mexican), and in deli salads and regular salads. Seems fairly disease resistant too.
Loving the taste tests, especially the independent final judging. Having to choose between unripe pods is a weird extra variable -- I've grown Czech Black and Hungarian Black, and I'd certainly never want to harvest them while still unripe, if in deed that is that you tasted. I personally have a strong preference for open-pollinated / heirloom peppers vs. hybrids as I like to save seeds (tomatoes are different, where there are so many more diseases and wilts to worry about, and I'm more willing to grow hybrids not of my own making).
I grew El Jefe and Craig's Grande jalapenos this year. Last year had Lemon Spice and Orange Spice and wanted the green/red ones this year. I regret not planting one of each. Both my El Jefe and Craig's Grande were around the same size as the Lemon Spice (so far) which has been disappointing. Maybe it's because we have had 40% shade cloth on the high tunnel instead of having them outside... So, Lemon Spice is also probably my favorite! I just keep waiting on the "larger" two varieties this year to grow bigger, but they just turn red. Sheesh. ;-) We are in Oklahoma, and it's been terribly hot and windy and a grasshopper plague in our area. . . So, I'm happy to have the high tunnel with anything growing in it. Lol
Have you tried the Black Magic Jalapeño? The seeds are from Johnnys. I grew that this year. It was absolutely loaded with fruits and the color was really interesting. I’d recommend it, hope to see your opinion.
I ordered some NuMex lemon spice and pumpkin spice seeds. I’m going to grow them indoors in my Aerogarden farm 24XL. Hopefully it goes well. Orange spice jalapeños will be my next seeds to try
What about numex pumpkin spice and orange jalapeno? Was excited to see them on the list... Pumpkin is my favorite one, the taste is so delicious and the heat is just perfect imo, not too low, not too high.
We’ve grown the Lemon Spice and love the color. Also grow a Tam Jalapeño the is a good general Jalapeño. And finally a Nadapeno- with no heat. This year I added the pumpkin spice for an orange color, but none have turned orange yet. We’ve had lots of stink bugs on peppers and tomatoes. Yuck.
I had two varieties of no heat jalapeno this year, the coolapeno and the Fooled You. Coolapeno is a real dud, bell pepper in the shape of the jalapeno. I was pleased with the Fooled You. Jalapeno flavor with just a hint of heat. They pickled really well.
Little late on this one. Just started watching your channel. Don't know if you know but when tasting different peppers try sugar water to neutralize the heat. When the scoville scale was being made they would spray sugar water in the mouth to neutralize the heat
I grew purple jalapeños last year for the first time, and they were EXTREMELY prolific. I had hundreds of them off two plants. It was wild. They were way hotter than the mammoth jalapeños and got bananas I grew. I pickled most of them, and the purple was washed off of them by the vinegar, so I wound up with green jalapeño slices and rose colored brine. I’ve never seen anything like it. They were great. I use them instead of pickle relish on hotdogs and sloppy joes.
I would be really interested in your take on no/low heat peppers that you grow for flavor. My standard pepper is the Poblano, and I just added the Mirasol (fresh guajillo) this year as I love the flavor both add to some of my favorite Hispanic dishes. I've also been trying the Ajvarski (with no luck) and pimento to round out the home-grown spice cabinet a bit. also, have you had very many crosses show up in your garden? I've been saving seeds for a couple years now and for whatever reason I always end up with purple pepper crosses as my Murasaki Purple plants draw in the bees (they have a purple flower) early in the season.
I have to say that your review of the Hungarian Black missed the mark. These are my favorite peppers so far. When they just start to blush red they develop a sweetness that compliments the heat. They get too hot for me when they’re all red. I haven’t grown as many varieties as you two yet but I’m working on it. Thanks for your information. My peppers this year are looking outstanding! I’ve been incorporating a lot of your advice. Thanks!
I grew the green variety with the black stripes down both sides, I could cut them off the bush and put on a hamburger and they were not that hot, but once I pickled jars of them then the heat came out, but I haven't been able to locate those kind of seeds anymore
I like the flavor of the lemon spice jalapenos too. Have either of you tried the variety zapotec? It's an old land race variety with excellent heat and flavor. Bought my seeds from Baker Creek. Highly recommend 👍
I tried The Emerald Fire variety this year. It had a sweet flavor with a little bit of a kick. Everyone in my family really liked it. I've grown the orange spice jalepeno the past few years. It was so hot. Really good but super hot.
so i did 12 variety, the lemon spice is way to pest persistant , chocolate jalapeno for flavor. its a mulato islano mix with earthy mole chilli flavors try it. love the videos keep them coming.
jalapeño are interesting in that some on the same plant will be WAY hotter than others .. I prefer to let them go red tho for more sweetness and flavor and heat
I definitely got a few instances of this from my plants. Tasted one and my wife and I were thoroughly unimpressed. Next one from the same plant had us suffering.
I also had a couple of jalapeños this year that were in the Cayenne to Thai pepper range in heat, but the rest of them have been pretty regular heat for a jalapeño. I had good luck with the Goliaths last year and will return to planting those, along with lemon spice, next year
Good stuff. I grew some similar to the Jalora this year called Santa Fe Grande that I got from NMSU. They've got good heat and a bit of a black pepper taste. I've mostly just been roasting them in the oven and having them as a side dish. The plants have A LOT of peppers on them but as you ran into, I've also had some problems with bugs on the lower peppers.
I grew the lemon spice and purple jalapeno this year. I grew the lemon spice in containers, hydroponic bucket, straw, and raised bed. Best two locations for the plant i had in Maryland was raised bed and in the hydroponic bucket. Both grew about 3-4 ft tall and was sturdy. The lemon spice had a flowery citrusy taste with a bit more kick then some jalapenos I've had but seemed like only for about 5-10 minute burn time. Very good pepper i think my plant produced like 50 plus peppers and still going. The purple jalapeno i had two plants growing one in raised bed and one container. It seemed like the one in container had the same like 2 in pods you show here but in the raised bed plant it was 6 ft tall with 3-4 in peppers at least. The flavor was best when ripe for this pepper as it didn't seem like much when green/purple. I seen you didnt have a brown or chocolate jalapeno review. i plan on trying more jalapeno types next year including the brown and growing the lemon spice again. I didn't have any pest issues with any of the varieties but i would see how the yellow could attract bugs. I was fortunate i had trap crops that pest took to more than my peppers
I thought that one was the Black Hungarian pepper that I grew this year from Baker Creek. It was the first to fruit of 10 varieties I planted and had 4 harvests here on the North side of Chicago (5b-6a). Picked ripe, all of mine had a great Black Cherry-like flavor that I absolutely love with a very mild amount of heat. Great different flavor that I enjoyed throwing in omelettes. I plan on keeping it in my garden for some time because of how different it is (and some 1/2-Hungarian pride).
I've been growing the orange spice as a bonsai for several years. I'm excited to try lemon and pumpkin spice this year! I also have grown Hungarian black. It is okay, I guess. Lol.
I’d love to see you cook with the peppers or roast them to describe their flavor cooked in some way. I only just learned that chipotle is just roasted Jalapeño.
My Jalapenos were the only ones that I got any production on....since it was mature and came out of dormancy in December and I had it in my tent, I actually got a second flush when I put it outside in June after the harvest in my tent. Still waiting on half a dozen pods to get red..... Planted Cayennes, Ghosts and Habaneros as well but the friggin squirrels kept digging them up so they never took hold. I wonder if yellow does attract pests more than green or red now too...Anecdotally I also had a lot of pest damage on my bell peppers but only when they went yellow...I had to pick them all green after losing the first half dozen to some kinda pest when they ripened to yellow. The pest issue did not cross over to the (non yellowing) Jalapenos at all and they were side by side, not even a foot apart.
There are a lot of pests, like white fly and aphids, that prefer new fresh growth for their diet, and will usually choose yellow and chartreuse color over dark green colors of mature leaves. That is why lots of sticky traps are bright neon yellow in color. I'm not sure what other pests might prefer yellow, but I bet aphids and white fly or gnat larva aren't to only ones!