My friend Leone just shared her recipe for Jalepeno Pepper Jelly, and I'm wondering what to look for at the market...are there different types of jalepenos?

I have never seen Jalapenos (specific type of spicy pepper) in Italy (well not true as I grew them one year) but you can find spicy peppers although it depends on the time of year and I can't remember if they are out now.

They are in our covered market for the past 2 weeks// both green and red. I freeze the green and dry the red. (I thread a darning needle with string and string them up. I thought of making a wreath, but then I realized it would look rat-gnawed as I used them.)

Judith, are they true jalapenos or just spicy peppers? If they are jalapenos I may just have to treck to Umbria.

No, sorry, I should have said it was just the long ones. I have seen Jalapenos at the open markets in previous years, but it's just a matter of luck. I use the teeny ones or the long ones instead of whatever specialty fresh chili required. I'm flexible about my volcanic influences.

Barb - any type of hot pepper should work. I always add other hot peppers to my jalapeno jelly to give it more of a kick.

So...how would the heat compare...or does this vary from pepper to pepper? I have seen the long red peppers in the market, but now I'm not sure if they'll be hot enough......

you just have to experiment!
good luck!

For the faint of heart, or avoider of heat, identify the pepper and then locate it on a Scoville unit chart and compare its rating with the jalapeno. Most people find the jalapeno spicey but not overly so.