Is the "capsicum annuum" milder or hotter than the jalapeno pepper?
Jalapeño The jalapeño ( , , , ] ) is a medium-sized chili pepper pod type cultivar of the species "Capsicum annuum". A mature jalapeño fruit is 5 - long and hangs down with a round, firm, smooth flesh of 25 - wide. Depending on cultivar, it can have a wide range of pungency, with Scoville heat units of a few thousand to as high as 462,884 (Chiltepín cultivar). Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. The Chile Pepper Institute is known for developing colored variations.
New Mexico chile New Mexico chile (or New Mexican chile) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist, Dr. Fabián Garcia, at New Mexico State University in 1894, then known as Las Cruces College and the New Mexico College of Agriculture and Mechanic Arts. Selective breeding began with 14 lineages of 'Pasilla', 'Colorado', and 'Negro' cultivars, from across New Mexico and Southern Colorado's old Hispano and Pueblo communities. These peppers were selected to have a "larger smoother, fleshier, more tapering and shoulderless pod for canning purposes." The first cultivar of this group was released in 1913, called 'New Mexico No. 9'. The New Mexico chile peppers are popular in the cuisine of the Southwestern United States and in the broader Mexican cuisine, and an integral staple of New Mexican cuisine.