Knowing when to pick jalapenos is key to getting the best flavor and heat from your garden. This guide will show you exactly how do you know when jalapenos are ready to pick.
It’s not just about color. Size, firmness, and even the appearance of the pepper’s skin give you clear signals. Picking at the right time encourages your plant to produce more peppers for you.
How Do You Know When Jalapenos Are Ready To Pick
This is the core question for every gardener. A perfectly ripe jalapeno meets several easy-to-check criteria. You’ll use a combination of visual and tactile clues to make the call.
The Primary Signs of Ripeness
Start by looking at these three main indicators. When all three line up, your pepper is prime for picking.
- Size: A mature jalapeno is typically 3 to 5 inches long. It should feel plump and have filled out its shape nicely. If it looks stubby or thin, give it more time on the plant.
- Color: While green jalapenos are common, a deep, glossy green is the sign of peak ripeness. The color should be even and vibrant, not pale or yellowish-green. Some varieties are meant to turn red, which we’ll cover next.
- Firmness: Gently squeeze the pepper. It should be firm and crisp, with a slight give. If it feels soft, mushy, or wrinkled, it’s overripe or starting to decay.
The “Corking” Secret: Lines on Your Jalapenos
Don’t be alarmed by brownish lines or streaks on the pepper’s skin. This is called “corking,” and it’s a fantastic sign.
These lines are small stretch marks caused by the pepper’s rapid growth. Many gardeners believe corked jalapenos are hotter and have more complex flavor. If you see corking, your pepper is definitely ready and may be extra tasty.
Green vs. Red Jalapenos: What’s the Difference?
All jalapenos start green and will eventually turn red if left on the plant long enough. The choice is about flavor and heat preference.
- Green Jalapenos: Picked at peak glossy green, they offer a bright, grassy flavor with a sharp, crisp heat. This is the classic jalapeno taste for salsas and fresh dishes.
- Red Jalapenos: These are fully mature. They are sweeter, slightly fruitier, and often a bit hotter than their green stage. The heat can feel more rounded. They are excellent for smoking into chipotle peppers.
You can pick them at either stage. Just know that if you wait for red, the plant will put energy into ripening that pepper instead of producing new flowers.
How to Check for Red Jalapeno Ripeness
When waiting for a red jalapeno, watch for a uniform color change. It will go from green to a dark, almost purple-green, then to a bright, solid red. A fully red pepper will still be firm to the touch.
A Simple Step-by-Step Harvesting Guide
Follow these steps to harvest your peppers without damaging the plant.
- Use the Right Tools: Always use a clean pair of garden shears, scissors, or a sharp knife. Do not pull or twist the pepper off, as this can break the stem and harm the plant.
- Cut the Stem: Cut the stem about half an inch to an inch above the top of the pepper. Leaving a short piece of stem attached helps the pepper stay fresh longer.
- Handle with Care: Place harvested peppers gently in a basket or bowl. Avoid piling them to high to prevent bruising.
- Check Your Plant: While harvesting, look for any overripe, damaged, or diseased peppers and remove them. This keeps the plant healthy.
Common Mistakes to Avoid When Picking
Even experienced gardeners can make these errors. Here’s what to watch out for.
- Picking Too Early: Tiny, pale peppers lack full flavor and heat. Let them reach at least 3 inches and a deep color.
- Waiting Too Long: If a green jalapeno starts to show red streaks, it’s beginning to mature further. It’s still good, but know it’s transitioning. Overripe peppers become soft and may rot on the plant.
- Ignoring the Plant’s Health: Always harvest ripe peppers promptly. This simple act signals the plant to produce more flowers and fruit throughout the season.
- Using Your Hands: Tugging at peppers can uproot or damage branches. Cutting is always safer and cleaner.
What to Do After You Pick Your Jalapenos
Proper handling after harvest ensures you get to enjoy your crop.
First, give them a quick rinse to remove any garden soil. Pat them dry thoroughly. For short-term use (within a week), store them in a paper bag or loose in your refrigerator’s crisper drawer.
For longer storage, you have several great options:
- Freezing: Whole peppers can be frozen on a tray then transfered to a bag. You can also chop them first for easy cooking.
- Drying: String them up or use a dehydrator to make your own dried jalapenos.
- Preserving: Pickling, making jelly, or canning salsa are fantastic ways to enjoy your harvest for months.
Encouraging More Pepper Production
Regular harvesting is the number one way to get more peppers. The plant’s goal is to produce seeds. When you remove the fruit, it tries again.
Keep the plant well-watered, especially during hot, dry periods. A light feed with a balanced fertilizer every 4-6 weeks can also support continuous growth. Make sure it gets plenty of sun, at least 6-8 hours daily.
FAQ: Your Jalapeno Harvest Questions Answered
Q: How long does it take for jalapenos to turn red?
A: After reaching full green size, it can take 2-4 more weeks for the pepper to fully change to red, depending on weather and variety.
Q: Can you eat jalapenos when they are still small?
A: You can, but they will be milder and less flavorful. It’s best to wait for them to reach mature size for the best taste.
Q: What if my jalapenos are shiny and dark green but only 2 inches long?
A> Some varieties are simply smaller. Check your seed packet. If it’s a smaller type, the shine and color are you’re main indicators of ripeness.
Q: Do jalapenos get hotter the longer they are on the plant?
A: Generally, yes. Heat increases with maturity. A red jalapeno is often hotter than a green one, and corked peppers are frequently the hottest of all.
Q: Why are my jalapenos not turning green?
A> They might be a variety that matures to another color, like purple or white. More likely, they need more time. Peppers start very pale green and deepen as they grow.
By following these simple guidelines, you’ll confidently harvest jalapenos at there peak. Your recipes will benefit from the perfect balance of flavor and heat that only a homegrown, perfectly picked pepper can provide. Remember to check size, color, and firmness, and don’t fear the corking lines. With a little practice, knowing when to pick becomes second nature.