I like them, that said they have been kinda dumbed down. You just cant find a hot one.

pretty sure turkey bacon is the vegetable version of bacon.

I like them, but not in everything.

I like them. I don't like them slap yo momma hot but I like some heat.

pickled or cooked...never raw.

Oh yeah all the time, and you can get them hot if you grow your own, those tame jalapenos are almost like a bell pepper, I like them, fresh, grilled, and pickled, serranos are supposed to be milder but somebody forgot to inform them about it.

for jarred slices, you can't beat Trappey's. crunchy and hot.

I like them, that said they have been kinda dumbed down. You just cant find a hot one.

Fan.

I like them, that said they have been kinda dumbed down. You just cant find a hot one.

You know I thought that too until I bought a dozen at my local United Supermarket.
So far I have only ate 1. I made some fajitas and sliced it up with my onions and bell peppers. It was hotter than any pepper I have ever had, way hotter than my Habs or Serrano's. Two hours later my mouth was still burning. I still have 11 but not sure what to do with them

pickled or cooked...never raw.

You know I thought that too until I bought a dozen at my local United Supermarket.
So far I have only ate 1. I made some fajitas and sliced it up with my onions and bell peppers. It was hotter than any pepper I have ever had, way hotter than my Habs or Serrano's. Two hours later my mouth was still burning. I still have 11 but not sure what to do with them

the heat is way too inconsistent. I started using Serrano peppers instead.

Just don't seem right eatin nachos n cheese without japs on em.

not sure you can use that term anymore

A serrano at 10,000 � 23,000 Scoville heat units can be surprisingly hotter than a jalape�o (2,500 � 8,000 SHU). In fact, the hottest serrano can be 9 times hotter than the mildest jalape�o pepper. But on average you are likely looking at a 3 time difference in heat.

I eat them pretty much everyday. I have about 100 on my plants now that will be ready to pick soon.

love jalopenas but hate the cutting the ends off,splitting them and scraping the seeds out.....I wear rubber gloves and try to do it under running water but still suffer coughing and eye-watering...
anybody got an easy way to do it?

love jalopenas but hate the cutting the ends off,splitting them and scraping the seeds out.....I wear rubber gloves and try to do it under running water but still suffer coughing and eye-watering...
anybody got an easy way to do it?

love jalopenas but hate the cutting the ends off,splitting them and scraping the seeds out.....I wear rubber gloves and try to do it under running water but still suffer coughing and eye-watering...
anybody got an easy way to do it?

I've always been told the rounder the end, the hotter the pepper.

I heard once that the heat of a particular jalepeno is directly proportionate to the outside temp when it was picked. Pick it on a cool rainy morning and it will be quite mild, but pick it on a scorching August afternoon and it will be a barn burner.

That's kind of the basic concept. It has to do with the stress of the plant. The more stress the plant is under the more capsaicin it will produce. But they won't be hotter from one day to the next day, it takes some time. If it was raining on August 14th and blazing hot on Aug 15th your peppers will be the same. You can give it lack of water until it starts to wilt pretty bad then water. That's probably the simplest way. But wait until your plant starts to produce pods then start stressing it out. I don't intentionally stress my peppers, the summer heat and lack of water naturally does it for me. My peppers I pick right now are much hotter than what I pick in the spring or that I will pick come fall.