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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