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.
Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.