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Jalapeño Chocolate pepper is an ancient variety of Capsicum annuum. It takes its name from its chocolate-brown color when ripe, adding a touch of originality to both the vegetable garden and the kitchen. The Chocolate Jalapeño matures from bright green to a deep chocolate brown color, rather than the typical red. These peppers are generally sweeter, smokier, and have a more earthy flavor than traditional green or red jalapeños. They are moderately hot, ranging between 2,500 - 8,000 Scoville Heat Units (SHU), similar to or slightly more intense than standard jalapeños. They are slightly larger than green jalapeños and have thick walls, making them ideal for stuffing. They are known to be highly productive plants, often with such heavy yields that the branches may droop. Corking (The Scars): Chocolate jalapeños, like many mature jalapeños, often develop small, brown, cork-like cracks on their skin as they mature, which are sought after in Mexico. One raw jalapeño provides roughly 10% of the daily recommended amount of Vitamin C. While often used for unique appetizers, they can also be used for making a "chocolate-chipotle" by drying and smoking them.
