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.
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.
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.
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
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.
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.
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!
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!
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!
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!
@@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 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.☺️
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.
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 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.
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.
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.
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 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'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.
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.
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
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.
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.
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
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).
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.
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.
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
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 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!
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
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
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 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.
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
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.
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.
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 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 👍
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.
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.
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
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 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 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'm growing El Jefe right now. I like the taste of them, green or red. Yeah, the green ones have much less heat, but it picks up as they ripen. Also it tastes much better when it's red, and as a jalapeno popper. Also also, speaking of pest issues, this plant didn't really have any issues, and it was right next to my serrano which did have stink bug issues for a day or two.
This was really cool, but I am into seed saving, so all the hybrid varieties don't help me much. Maybe next year you could do some open pollinated comparisons. OP Jalapenos, OP New Mexican chilies, OP sweet chilies, etc. I've tried three different NM chilies, Anaheims, Big Jim, and Sandia chilies. I prefer chilies with more heat, but so far the Anaheim win for productivity and flavor.
I'm growing Jalmundo and can confirm that it does not taste good while green. On the other hand, when ripe, it has decent heat and is pretty tasty. It's a pitty you didn't make another round tasting ripe peppers. It would have been interesting to get more info on the ripe ones since I'm still searching for good Jalapeno peppers.
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.
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!
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
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
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.
interesting on the lemon spice. I have some that are perfect medium jalapenos and some that folded into popcorn, but the flavor is so nice. Ill have to try some of these to compare.
Hi there, I'm new to your videos but I've watched several and found them very informative. I'm planning on doing 5 gal bucket for peppers next year (small yard) and was wondering how the Goliaths would do. I'm also going with Tabascos and Cayennes in buckets. Any guidance or suggestions would be greatly appreciated.
::takes notes:: to Pepper Geek. Adding Goliath and Lemon Spice to the 2023 grow list. I did Purple/Hungarians this year and they were ok for stuffed poppers. Cool plant to watch change colors.
San Antonio should be better than what I'm working with I'm in zone 3 in mid Michigan. Also keep in mind that "super hots" normally take about 30 days longer than average peppers. Make sure you have adequate sunlight and room to grow, in my? Experience it's worked but we are also in complete different zones! Sorry if I couldnt help much. Also check your nutrients in soil (nphk)
How does cooking impact the flavor? Please do a review for best for jalapeño poppers. And maybe a separate one for salsa. Everything should be constant other than the pepper for a fair comparison.
As a Frenchman, I can't help but suggest that you try our national pepper: "le Piment d'Espelette". If it does not shine with an "atomic level heat" (max 4,000 Scoville heat Unit vs above 1,500,000 SHU🥵 for the carolina reaper), on the other hand it is renowned for the multiple and varied flavors it offers. To calm the feeling of heat, try powdered sugar (a tablespoon can calm a violent fire) rather than milk (and its sugar: lactose) which will be less effective.
I accidentally grew Jaloros this year, because my supplier accidentally sent me the wrong seeds. I didn’t like the flavor so much, but I personally thought them one of the spiciest jalapeños I have ever tried. I did a comparison next to my cayennes and the Jalapeños were hotter. It is a very nice looking plant though.
I love the flavor of a good jalapeno. The problem is that what is stocked in the produce sections at grocery stores varies so much in flavor and heat. Some are just above bell peppers and others are serrano level heat. I've had chilis and jalapenos from friends gardens that were the same way. I also love habaneros but have to be careful because they are often more heat than I want. I like to mix bell peppers and hot peppers in my pico and salsa to regulate heat according to who I'm serving. I find that blending different pepper varieties in my hot sauce and salsa also makes some tastey batches.
I’d love to see one comparing ripe versions of many different varieties
Agree... taste test them all green... and all red (ripe!)
ripe peppers are the best
Now, if only we can tell our pepper plants to ripen on our own schedule!
@@3_up_moon They have all stages there in the bowl, so why not.
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.
If you grow basil next to your pepper plants bugs that will eat them usually won't touch them because they hate the smell of Basil
This is exactly the kinda video I've always hoped you guys would do. I'm a huge jalapeno lover and am so curious about the varieties.
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.
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!
Would be nice to see a follow-up video where you try different varieties prepared as well (sautéed, roasted, pickled, etc).
Need more of these comparisons. I love this & the Cayenne videos
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.
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
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.
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.
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!
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!
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've been growing Jalafuego for the past 2 years. They've been really productive and the pods are pretty large. I think they make great poppers.
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!
Great video! I highly recommend growing the Zapotec Jalapeño just for its historical significance alone. An heirloom with great flavor and heat, too.
What's the history behind it?
@@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 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.☺️
choc jalapeno yes. by far the best flavor
I grew Tam jalapeños this year and they nail that jalapeño flavour. Well balanced with great heat. Definitely recommend 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.
The Goliath is my favorite. I love the San Joaquin too, super thick walls and great flavor
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 love the Jalapeno flavour, but I didn't know that, there were many varieties. Informative video, thank you very much
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.
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.
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.
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 the Goliath this year 👍🏼 And I just bought the Lemon Spice seeds. Can’t wait to grow that one next year! 🌶
What's your opinion of the Goliath? How is the production?
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'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.
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 grow brown jalapeños every year and really like them
Maybe next year you could compare all the numex peppers. Love these reviews, thank you
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
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.
I like alot of pickled peppers but man thsre is something special about jalapeños. They taste so dang good.
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.
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
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 one called pumpkin spice, probably a 6 on the heat, very productive, beautiful orange color with a great flavor. Seeds saved.
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.
My wife and I grow lots of peppers,we use some fresh others we mix with 7 or 8 styles of peppers dehydrate and grind them for our shaker
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.
The lemon spice was the only jalapeño I did this year did not regret it
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
I like them all! Jalapeños are my favorite pepper!Although I’ve never tried them on creese and chackers that might be good!
Craigs grande and orange spice jalapeños are our fave so far 🌶💕
I'm really digging these videos thanks! It would also be pretty cool if you mentioned where you got each seed from. Thanks again!
These are my favorite kind of videos that you guys make.
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 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!
#1: Jalafuego #2: Goliath, I enjoyed the pepper test. Great Job
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
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
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 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.
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
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.
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.
I use plyers on stink bugs
Hope to see a few more videos like this one this year! Maybe with some hotter varieties!
I’ve had a jalefuego before. Mine fully ripe had low heat but amazing flavor. Great for salsa. I’m trying the orange spice jalapeño this years.
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.
Thanks, best pepper year yet.
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 👍
Seen it on baker creek but never grown!
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.
Nice video! I had the same experience with Jedi. It struggled in a container, but took off when I gave it a home in my raised beds.
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.
When I couldn't find Zapotec, I went with Chichimeca
Great corking and nice heat
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
😁 I’m glad you enjoy our channel, much more to come this season!
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 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 had a Gigante this summer that was almost like a superhot. I’m guessing it was 400-500k Shu. They can really vary in terms of heat.
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.
Love your comparison videos. Also like the refining of the layout as you make more.
Thanks - hopefully next year we'll be able to do a couple more categories in this style
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'm growing El Jefe right now. I like the taste of them, green or red.
Yeah, the green ones have much less heat, but it picks up as they ripen. Also it tastes much better when it's red, and as a jalapeno popper. Also also, speaking of pest issues, this plant didn't really have any issues, and it was right next to my serrano which did have stink bug issues for a day or two.
This was really cool, but I am into seed saving, so all the hybrid varieties don't help me much. Maybe next year you could do some open pollinated comparisons. OP Jalapenos, OP New Mexican chilies, OP sweet chilies, etc. I've tried three different NM chilies, Anaheims, Big Jim, and Sandia chilies. I prefer chilies with more heat, but so far the Anaheim win for productivity and flavor.
I'm growing Jalmundo and can confirm that it does not taste good while green. On the other hand, when ripe, it has decent heat and is pretty tasty. It's a pitty you didn't make another round tasting ripe peppers. It would have been interesting to get more info on the ripe ones since I'm still searching for good Jalapeno peppers.
You guys are awesome! Thank you for creating the content. Good suggestions in the comments too about ripe vs unripe.
Love these taste tests. Def tying the Goliath next year. All thanks to you two.
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.
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!
I picked up some Mattapeño and orange jalapeño seeds to try this next season
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 liked the video, side notes… Gardner Scott mentioned you twice in his recent videos. I respect him a lot.
I would really like to see you guys do a habanero and ghost an reaper review an anything else it’s in the category.
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.
@Firevine yea I had some from the same plant that surprised a few people 😆
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
NuMex Pumpkin Spice is another one on my list that I'd like to try. This year I kept them pretty traditional.
I'm so new to growing peppers. I have jalapeños. Do all the regular green ones turn red eventually or is that a specific variety?
My favorite I've grown so far is a coolapeno
Would be interesting to see choices by a couple of different categories: taste, hardiness, appearance, or yield as examples.
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.
We do have some recipes on our website, and will have more food videos this year! Here are some of our recipes: peppergeek.com/recipes
@@PepperGeek what a great looking site with some really good looking recipes, thank you. Happy to have found you.
interesting on the lemon spice. I have some that are perfect medium jalapenos and some that folded into popcorn, but the flavor is so nice. Ill have to try some of these to compare.
Hi there, I'm new to your videos but I've watched several and found them very informative. I'm planning on doing 5 gal bucket for peppers next year (small yard) and was wondering how the Goliaths would do. I'm also going with Tabascos and Cayennes in buckets. Any guidance or suggestions would be greatly appreciated.
::takes notes:: to Pepper Geek. Adding Goliath and Lemon Spice to the 2023 grow list. I did Purple/Hungarians this year and they were ok for stuffed poppers. Cool plant to watch change colors.
I'm currently growing the purple jalepenos. Did you wait for them to turn from purple to eat them?
@@MalfunctionzDubstep They will eventually turn red if you let them go all the way.
San Antonio should be better than what I'm working with I'm in zone 3 in mid Michigan. Also keep in mind that "super hots" normally take about 30 days longer than average peppers. Make sure you have adequate sunlight and room to grow, in my? Experience it's worked but we are also in complete different zones! Sorry if I couldnt help much. Also check your nutrients in soil (nphk)
I would love to see a Physical book of peppers especially hot peppers like jalapenos. I use them mostly in guacamole or salsa
How does cooking impact the flavor? Please do a review for best for jalapeño poppers. And maybe a separate one for salsa. Everything should be constant other than the pepper for a fair comparison.
As a Frenchman, I can't help but suggest that you try our national pepper: "le Piment d'Espelette".
If it does not shine with an "atomic level heat" (max 4,000 Scoville heat Unit vs above 1,500,000 SHU🥵 for the carolina reaper), on the other hand it is renowned for the multiple and varied flavors it offers.
To calm the feeling of heat, try powdered sugar (a tablespoon can calm a violent fire) rather than milk (and its sugar: lactose) which will be less effective.
I’m growing farmers market jalapeños, brown jalapeños, some
Bigger variety ones and also Count Draculas currently which is basically a jalapeño lol
I accidentally grew Jaloros this year, because my supplier accidentally sent me the wrong seeds. I didn’t like the flavor so much, but I personally thought them one of the spiciest jalapeños I have ever tried. I did a comparison next to my cayennes and the Jalapeños were hotter. It is a very nice looking plant though.
I love the flavor of a good jalapeno. The problem is that what is stocked in the produce sections at grocery stores varies so much in flavor and heat. Some are just above bell peppers and others are serrano level heat. I've had chilis and jalapenos from friends gardens that were the same way. I also love habaneros but have to be careful because they are often more heat than I want. I like to mix bell peppers and hot peppers in my pico and salsa to regulate heat according to who I'm serving. I find that blending different pepper varieties in my hot sauce and salsa also makes some tastey batches.