chili-peppersripe
Many types of peppers, such as Anaheim peppers, poblano peppers, serrano peppers, and jalapeño peppers – are red when fully ripe and green while immature. However, most of the time I've seen these peppers for sale, they're sold when they're green (unripened).
Is there a particular reason why these peppers are sold before they're fully ripened?
Thanks!
I am not sure if you are confusing roasting with charring but both are the same basically, though roasting the pepper by charring the skin would be a more accurate nomenclature.
Roasting brings smokiness to the pepper and softens its bite. It allows you to remove skin more easily. When you char the outside of dried peppers in a dry skillet with spices, then soak, it allows you to remove the pith more constructively than tearing it open and it adds depth to the flavor.
For fresh peppers they become somewhat less spicy, for dried peppers it allows them a more expressive flavor (think of roasted sesame or pumpkin seeds or coffee beans for a comparison). Roasted peppers add a different dynamic than their raw counterpart and you should definitely look into the difference (if you enjoy chipotles end adobo you already have a taste for them without knowing it).
I've now found them on sale in a posh supermarket in Skopje, Macedonia. This time labelled:
потекло скопско
пиперки везени
благи / кг
Which Google Translate massages into:
origin Skopje
peppers embroidered
mild / kg
So an answer is "пиперки везени" or "embroidered peppers", for at least one name used in at least one country. Here is a close-up photo giving a better look at the striations:
Best Answer
You can get red jalapeños at some markets, but you're right, most places sell them when they're still green.
They sell them for the same reasons they sell green bell peppers, which includes:
In the case of hot peppers, it's more complex than the simple colored bell peppers -- the ripe peppers are often further processed (smoked or dried) and then sold under a different name: