Couple questions about Jalapeno peppers.
1. What's up with red jalapenos vs the normal green ones, i.e. as far as taste/hottness is concerned?
2. If you want red jalapenos should you allow them to turn red on the vine, if not what do you look for when you pick them green?
3. I had a brownish-red jalapeno the other day, but I just composted it. However, I later read something that said they sometimes do turn brown; is that true?
OK, three questions...