Rolling into Harvest Time I always have some Jalapenos that have turned red. The Jalapeno is usually thought of as a green Chile, and it is until it is fully ripened, and turns red. The green Jalapeno has large concentrations of Chlorophyll, Vitamin C, and Capsaicin. When the Jalapeno ripens and turns red the Chlorophyll and Vitamin C get converted to Beta Carotene and Sugars, making the red Jalapeno sweeter and less hot. There is a distinct flavor difference.