The Jalapeno Chilli is a member of the capsicum family and they can range from being moderately hot to very hot. They originated in South America and are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned. Dried and smoked, they are known as chipotle, and take on a deep, sweet flavour that some say has a slight chocolate note.
Well I grew one this year (2016) and found that it was virtually tasteless. Mine was an impulse buy from the local garden centre and to be honest, it didn't do too well from the outset. Yes it grew but despite the usual feeds which I give all my chillies/peppers it only produced 3 fruit - one of them can be seen below.
As unripe fruits the skins were rock hard! Harder than any type of chilli or pepper I have ever known, but in the later stages as the colour changed the pepper became very soft to the touch. I had a tentative lick at one of the smaller ones and it tasted of nothing much - certainly nothing to rave about and a fruit which I would hesitate to add to a salad.
Well it takes all sorts I suppose but I'll certainly be giving this one a miss from now on.
My plant lacked that vital ingredient called capsaicin, and it is this which gives your chillies the heat, in fact it is this ingredient which is the pepper's natural defence mechanism which makes the chilli hotter when it is stressed, such as when it is starved of water. All I can say is that I must look after my plants too well!
Take a look at the markings on this pepper which all Jalapenos have.