Also known as the “gringo pepper”, this variety created by Texas A&M University has only ¼ – ½ the heat as a regular jalapeño. Early. Matures in 67 – 73 days. A prolific producer that yields a heavy crop suitable for eating raw, pickling, or smoking and drying for a mild chipotle powder. Good choice for those wanting more flavor and less heat. Height – 31 inches. About 250 SHUs.