Posted 01.18.2011 at 5:05 pm
6 Comments
The NuMex Jalmundo
Optimized for your popping pleasure
Paul Bosland
In a breakthrough with vast implications for both chiles and Chili’s, the New Mexico State University chile pepper breeding program has bred a wholly new, extra large, medium-hot jalapeno pepper precisely optimized for jalapeno poppers—jalapenos stuffed with cheese and deep fried. Named “NuMex Jalmundo” (a contraction of “jalapeno” and “mundo,” Spanish for “world”), the plus-sized peppers were created from a routine hybridization of a bell pepper and a jalapeno with help from NMSU’s non-profit Chile Pepper Institute. No kidding.
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its about time.
A little off-topic, but I thought I'd share. I learned a neat trick when picking out jalapenos at the market. The less "stretch marks" they have, the less heat. I like to get the smoothest (mildest) ones I can find and scrape out the seeds and veins. I chop up the rest with some tomato/onion/spices for a salsa that has a strong jalapeno flavor but with only a mild to medium heat. I get a lot of people asking me to make it because they like the flavor of the jalapeno but can't handle the heat so much. But back to the article.... I agree. It's about time! hehe
if you chop lengthwise, you can also stop from releasing the spices.
it's a revolution in jalapeno popper technology.
We can make them bigger, stronger, faster...
Now we just need chickens with 6 wings and dorrito trees. Scientists, get on it.
NOT IMPRESSIVE. ENGINEER JALAPENOS THAT ALREADY HAVE CREAM CHEESE INSIDE, THEN IM WITH YOU.
Next step: To make fajitas more EXTREME.