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New Jalapeño Bred Specifically to Hold More Cheese

New Mexico's Chile Institute has hybridized a bell pepper and a regular jalapeño in order to create a bigger popper.


Scientists at New Mexico State University's nonprofit Chile Pepper Institute recently announced that they had successfully bred a brand new, medium spicy, extra large jalapeño, specially optimized for "increased cheese payload."

The Institute's Director, Paul Bosland (who, incidentally, is credited by the Guinness Book of Records with the discovery of the world's hottest chile, the Bhut Jolokia, in 2005) explained that the new jalapeño is named NuMex Jalmundo, which is "a contraction of jalapeño and the Spanish word for world (mundo), implying that it is as big as the world."

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