72 days. (green > red) The classic salsa chile. Medium-hot 1½ x 2½ in. thick-walled peppers usually harvested green, but can be left to mature to red, or removed from the plants to redden indoors. (A chipotle is a smoked red jalapeño.) A teaspoon of jalapeño vinegar is excellent seasoning for bean soups. Jalapeños filled with cream cheese and fried are a Southern specialty.