Howdy,

I grew some Jalapeños, and they did well: shiny green,
plump, well formed, with a great taste.

Today, I noticed one that I had missed: Bright red, shiny,
and plump.

I tasted it, and it was great. It had a sweet initial taste
followed by the familiar heat.

And so this question:

Why do I never see red Jalapeños in stores?

Thanks for any comments,
--
Kenneth

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