I don't know what kind of chili peppers they are but I know you can use jalapenos green or red. Many people prefer the red jalapenos to green. I'd try them both ways.

Did you start them from seed and where did you get the seed? Chili peppers are as addictive as heirloom tomatoes! My garden could very well end up with tomatoes and hot peppers and nothing else.

There are lots of different kinds of peppers, and most of them start out green and then turn a brighter colour --- red, orange, purple, yellow. Like tomatoes, they are ripe when they have fully turned (some go through several colours before they're done). But like tomatoes, they can be eaten at the green stage.

I don't think there'll be a big difference in heat --- the main difference will likely be in flavour. Riper peppers tend to be sweeter, with less "bite" (think of a red bell pepper vs. a green one). It's a matter of personal preference, what kind of pepper, and what recipe you are using it in.

As lamalu says, try some each way!

Zabby

I routinely use peppers green before they turn red, principally late in the season when it's unlikely they'll mature to full color ahead of the first frost.

Carol

This was my first year at growing different types of peppers. Was mainly interested in replenishing some of my spices - with powder types.

They ranged from mildly hot, to not hot, hot, to whee!

One plant - about 3 feet tall has a lot of multi-colored - about an inch long peppers - like X-mas ornaments - all over the bush, green, yellow, orange and red. They are mildly hot - mildest of all, and very prolific.

The Thai types - are next in heat and a bit bigger. I use them quite often in small amounts - usually stir fries, and I would rate them close to cayenne in heat.

The habaneros - are the whee! in my garden - true to their reputation - and the kind that most often used in hot pepper jelly. They are just beginning to redden up now and looking forward to making that apricot/pepper jelly.

I planted many ancho types - about 5 to 6 inches in length - dried them and made enchilada sauce - and will do some like pickled pimentos. The skin is scorched (I use the stove burner) then put in a paper bag to steam, peel, and used like pimento or in recipes, such as pepper steak, etc. I also froze some in small jars with a bit of salty water (to use like canned peppers).

For some reason, my jalapeno peppers didn't turn out hot - rather like a green bell - I suspect a sport, as they were meant to be HOT. I had hoped to pickle some - but will settle on one of the others to try instead.

The bell types come in many colors - as mentioned - green when immature, red, yellow and orange, and have the characteristic taste of bell peppers.

Some still to ripen blocky type peppers are still on the bush - I think they may be paprikas - and if the weather holds long enough for them to ripen, I hope to dry and make powder.

One last pepper - aji flor - is shaped just like a small bell - about 1-2 inches in diameter. Never have seen one before. The seeds were given to me by "gardenlad" and they are so delightful. Taste like a bell - not sure what their ancestry is, or what purpose, I'm sure someone grew them deliberately - probably for eye appeal, I'm curious to know, and hopefully "gardenlad" will enlighten me.

It has been an interesting pepper year for me, and hope this has been of some help in describing the different types of peppers and their uses.

Just my 2 c's.

Bejay

Bejay - from my own experience with habaneros, I recommend harvesting BEFORE they all turn red. As others have noted, habs are very prone to mold on the inside and I have found that the red ones are much, much more likely to be moldy than orange. I have made four batches of habanero gold this year and cut into many many habs - only one or two red ones have been usable while all orange ones are good. Just my experience, but a warning for you!

Rosebuch - are these the red hot chilis that point upward on the plant? If so, I suspect they will be very very hot when red.

My newest favorite pepper was recommended by someone else on this forum (I'm sorry, but I have forgotten who)- Corno di Toro. It's a Italian heirloom frying pepper and is very tasty. It's not a chile pepper, it's more similar to an Anaheim but much tastier.

I had corno di toro, red, yellow, and green bells, jalapenos, serranos, habaneros, anaheims, and red chili (that point up). I love trying the different types of peppers.

Ann

RB,

There can be a huge difference in heat and flavor between a mature size green pepper and the same pod when fully ripened. It's unlikely that any of us here would take a bite out of a fully ripe Bhut Jolokia, 7 Pod or Trinidad Scorpion, but that same pepper when green can be whimpy even if full size. As a mature size green pod ripens it decreases in acidity and increases in flavor and heat.

There are a very few varieties that I like green, but I like them even better when ripe.

JohnT

Definitely ripe is better, but we have had a few years like this one when it's just really difficult to get fully ripe peppers ahead of the weather. If I'd had any idea of the problems, I would have planted some of my peppers in pots.

Pepperfool has a nice list of pepper seed suppliers. I like Pepper Joe (see list). His site is a good read.

Carol

Here is a link that might be useful: Pepperfool Seed Supplier List

Thank you, Everyone!
I did get these seeds in a trade and they were labeled
"Red Hot Chili Peppers." The peppers are about 3" long and point downward, still green. The only peppers I've grown before were bell and Jimmy peppers, so this "hot stuff" is new to me. :) Stay tuned. . .