Jaloro Chili Peppers
20,000-25,000 Scovilles.
The Jaloro is a hybrid version of the jalapeno, created by the Texas Agriculture Extension Service in 1992. It is basically a yellow jalapeno, but turns red if left un-harvested for long enough. It can be used at any stage of its maturation, but is commonly used while yellow. The Jaloro is juicy and meaty, with thick walls. It tastes like a regular jalapeno but slightly more fruity.
The Jaloro is delicious in Mexican food, especially in salsas, on salads, or on nachos. It can also be pickled, just like its sister.
Most significant, perhaps, is the fact that it is disease resistant to 6 types of viruses that often affect peppers.
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Preserving Chili Peppers
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Strictly Sauces!
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Jalapeno Salsas!
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