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This is a very good guide, and accurate. I grow jalapeños and find that even one plant can differ greatly in the intensity and heat/sweet flavor. Seasonal harvest plays a role as fast growing peppers pucked in the summer will be less scorching than slower growing peppers picked in the early fall.
I also find the shape gives a hint to the heat level, a straight chili with a round tip will be milder than a strait chili with a pointed tip. A curved chili will be hotter, the more of a curve the hotter.
I haven’t tried your jelly recipe yet. We plan to make the jelly in the next day or two. I do make a jalapeño relish and I have put it on everything but ice cream. I have a high tolerance for caliente. I was making up a new batch of relish and bought the peppers at Walmart. Walmart usually has what I call gringo peppers that are mild, I always get a couple of the serrano peppers that are hot mommas in case I need to spice up my relish. So Walmart had this bin full of big smooth, shiny jalapeños, the kind that would make good poppers. When I got home I did the taste test and they were hot. They were too hot. After I made the relish it was like Brylcream. A little dab was too much. The relish was so hot that the heat blocked out the flavor. I only make a quart at a time since I am the only one that eats it. I am going to dilute it with some pimento bell pepper. Your method for checking for heat usually works but as you said, it’s no guarantee.
I grow my own peppers and the regular jalapenos are mild. The jumbo jalapeno plant, they are hot.
Good tips. I’ll try it on my next batch of salsa. Sometimes it’s so hot it hard to eat and the next time it’s salsa for wimps.
The other day I went to three different Fry’s and grabbed 6 jalapenos from each one when I got home I tasted them and they were all like a bell pepper so I don’t know if these are the new hybrids anyway I went to Walmart and I tried three of those I cut the tips off tasted him and they were hot so they were good so then I went to my local con carne Sierra and I tried the same thing cutting the tips off and putting my tongue on it and they were hot it’s sad you know jalapenos were supposed to be mildly hot too hot just sad just said what this world is coming to or should I say what we’ve allowed this world come to
Hi Glen, it is so annoying to buy jalapeños only to discover that they taste like bell peppers, isn’t it? All I can say is sometimes that just happens. The ones with striations have a better chance of having some heat.
I can’t find HOT Jalapenos any more in any of the stores around here. They are all smooth and green and are not much hotter than a regular Green Pepper. Very disappointing when you are buying a big patch for pickling and they turn out to be Dud Peppers.
Hi Reese, it’s so disappointing when that happens! You might want to wait for a little later in the season when the peppers have had more time to be stressed and develop their heat.
In the summertime we grow our own, but I can buy them at Aldi year round. An 8 ounce bag is only 99 cents. They’re monsters. The biggest ones are 4 to 5 inches long. They’re solid green with no stripes. I thought they would be mild (I was hoping for some heat.), but boy was I wrong! The minute I cut into one, my eyes started watering. They’re the hottest jalapenos I’ve ever eaten.
Scrape out most of the seeds and it won’t be hot. Save a few in case you decide you want more heat and toss them in.
I bought home grown peppers and did not know how to tell if they were hot but this tip was amazing
I tried getting a mild pepper using your suggestion. That was that hottest pepper I’ve ever had. I’m not a believer in what you’re saying here. Sorry.
Heat in peppers is from an oil. The Thai swear by anything that will absorb oil to remove chilie heat. If your mouth is too hot for you, stick a ball of plain rice in there and suck on it…. very soon the fire will subside. For hands, the idea of salt makes sense as it is hydroscopic. I use a bit of salt and some dish-soap in the palm of my hand, rub it around and wait for a minute and rinse it off. If you have a baby though, or just want to avoid this problem altogether, wear a pair of surgical gloves. Nitrile ones are non-allergenic. :) Happy chilie eating!
If you do touch your eyes after touching the jalapeno, use a clean ice cub to rub over your eye with your lid closed. Regular water, or eyewater (Visine) will not do the trick. Just rub your eye(s) with the ice cube, head tilted back, so that as much of the cool water will run into your eye and soothe it.
Being a hot pepper aficionado and a grower of jalapenos, japanese hot peppers and habaneros I can attest to the fact that the striations along the body of the pepper definetly affect and warn you about the amount of heat within!!
The Pioneer Woman goes by the above theory. I purchased some peppers recently at the Farmers Market and it was true.
My freind says if you hollow out a jalopena and take out the seeds and veins it leaves the pepper with no heat. I have never heard this and don’t believe it
Can someone help
Hi Will, it depends on the individual jalapeño. In my experience most jalapeño peppers are still very hot, even the flesh, though most of the heat can be found concentrated around the veins and the seeds. Some jalapeños are so mild that the flesh isn’t hot at all, but most of the peppers I’ve tried are hot enough.
If you want as little heat as possible, select jalapenos with more rounded ends… more pointed have more heat… Remove all seeds and ribs… soak in cold water… the longer you soak, the less heat… My brother can’t tolerate any heat, whatsoever. I used this technique, soaking for 3 to 4 hours, to make Jalapeño Poppers that he not only ate and loved, but he ate all the leftovers over the next couple of days! Mom could not believe he ate and loved jalapenos.
Yes it’s true. I eat them daily in scrambled eggs and on turkey or roast beef sandwiches. Remove the seeds and membrane removes almost all of the heat.
It will still have some heat but the seeds are where the heat is so taking them out will take away most of the heat
There will be less heat, but it’s still hot. The seeds are hotter than the rest of the pepper.
I googled this and there doesn’t seem to be a true consensus. For as many people that look for the brown lines, there are just as many that say it ain’t so.
A few people suggested substituting serranos for jalapenos. They say they are hotter and taste better.
In Mexico, it seems like they always dry their peppers. I have a big bag of dried chilis. I think they are anchos. They are hot enough for me. I ground up a bunch and use them in place of the usual red chili flakes.
I’ve found heating them up also increases how hot they are,,, I used a grill and let them sit inside for maybe 2 1/2 minutes before doing anything with them. Before I tried the grill, I took a bite, tasted like a green pepper no heat what so ever, after. It was pretty hot. ( after it cooled )
Thanks for the reply,I have been eating raw Jalepenos and Fresnos salted,stuffed with Cheddar Cheese very tasty and just about my tolerance level,I have Cayenne and Cherry Peppers but I use these sparingly.Next project is to stuff the Jalos with Cheese,roll in beaten Egg then Breadcrumbs and roast them in a drizle of Extra Virgin.A question,is it possibly to keep the plants over winter or is it better to raise fresh plants next year.I planted my surplus plants outdoors and these are also bearing fruit.
I have been reading about the Trinidad Scorpion Pepper but I think I will give them a pass.
My golly, your chili pepper ideas are mouthwatering. Now I cannot wait for my jalapeños to reach their full size. The first one, about more than a week old, is about 2 inches long and an inch in diameter – and still growing! Pointy tips mean no picking.
Since you cannot use the seeds for planting and get the very same harvest, I would suggest overwintering. Other than that, seeds take forever to germinate in cold temperatures, so you will be having double doses of frustration if your seeds fail to germinate, or if you planted the seeds too late. You have to prune your peppers down to six – eight inches, making sure to cut down to the 1/4 inch above the nodes rather than at the middle of the stems. Nodes will be the junction between the leaves and stems of your peppers, and cutting way above the nodes will only promote dryness as well as susceptibility to disease.
If your peppers are in containers, you are in luck because you can bring them inside your home and place them by the window sill for sunlight. Or you can buy some overhead garden lamps that you can time to be on up to 16 hours a day. If you have planted them outside in a yard, prune, mulch heavily, and use cold frames to protect them from frost. Just make sure to open up the lid for a couple of minutes each day about an inch or so to help circulate air. You don’t want fungus to grow on your peppers.
You may have a problem with your jalapeños for overwintering. These chili peppers just love the heat, and very, very sensitive to weather changes. If you can buy a fresh packet of seeds, then get started on germination 12 weeks before the last frost on your area. If you plan to overwinter your jalapeños, place them in the most comfortable room in your house in terms of warmth. If you are comfortable in that room because of the warmth even without the heater on, your jalapeños may stand a chance.
Just remember to keep the soil moist (not wet!) throughout the winter. Your plants will go on dormant stage, so do not worry too much if you do not see flowers growing and all that. Come spring, you will be surprised. Remember to harden them off first before putting them outside once winter is done, though. You don’t want your overwintering efforts become wasted.
Good luck! Hope your peppers will survive through the winter!
If you have any frost at all. Your pepper plants won’t survive the winter. If you have no frost, you won’t have any people’s until after it warms up again. All the blossoms well drop until the low is above 55 degrees Fahrenheit. I live in zone 10 B, where we have no frost. I let one plant go through the winter one year and it did give me peppers not long after I planned my transplants the next year, but I couldn’t grow any cool weather cross in that container in the meantime. It really depends on how much you need space, assuming you don’t have frost.
This year I decided to grow Jalapenos,i have a bumper crop and will pickle some.I have noticed that Jalapeno fruit hang downwards and Fresno fruit grow upwards.Both seem to have the same heat,the Jalos darker green than the fresnos.My question is with both being in close proximity along with Habaneros,Cayenne and Red Cherry Peppers will this cause cross pollination and alter the true plant when I collect the seeds for next years plants.
Great question. I don’t know. You might want to consult a grower.
Hi, Colin. Yes, there is a possibility of cross pollination from your three peppers, so you may be getring a hybrid of sorts if you plant the seeds that came from your harvest. Someone made some sort of chart for the possibility of cross pollination in gardenweb’s forum, but I can’t find it anymore, sorry.
There can be cross pollination, but it will not change the fruit. It will only make a difference if you intend to save seeds for the following year
The “stretch marks” are actually similar to papalo’s holey leaves. Papalo has small holes in it when the leaves are matured which look like insects have been feeding off of it. They are not insect holes though, they are actually oil glands. So, essentially the stretch marks/striations are where the oil is being released.
Thought they may not be glands on the pepper plant, watch a pepper closely on a hot day.