Jalepenos - Ingredients - Eat Your Books

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breakthroughc
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#1 Posted : Sunday, July 2, 2023 5:44:44 PM(UTC)

The last few times I have purchased jalepenos at the grocery store they have been huge and extremely mild.  Has anyone else noticed this?  I just made a black bean salad and had to hit the Tabasco for some heat.  Is it a Pacific Northwest thing?  

Fyretigger
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#2 Posted : Sunday, July 2, 2023 6:56:53 PM(UTC)
Jalapenos have seemed large and milder lately. Jalapenos have a tendency to vary greatly in heat already; kind of like the reverse is true with Shishito peppers, most are mild but 1 in 10 or 20 is a zinger. But I'm told by my niece-in-law who lives in New Mexico and grows her own, that the heat is affected by how much you water them and when they are harvested. More water gets you bigger and weaker chilis. Stingy water and later harvest gets you hotter peppers.
averythingcooks
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#3 Posted : Monday, July 3, 2023 7:50:56 AM(UTC)

I know that the jalapneos I grow in my central Ontario garden are far hotter than those imported to our local graocery store.   I try to grow different varieties (including spicy slice, travellor, early and new for me this year - jalamundos.  Since jalapenos can range from 2500 - 8000 on the Scoville (which is actually quite mild compared to many of the hot peppers I grow) perhaps stores are stocking milder varieties to appeal to a broader audience?  Apparently my jalamundos can go well over 10,000 SU so I am excited for that crop to mature :)

Zephyrness
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#4 Posted : Thursday, July 6, 2023 9:14:07 PM(UTC)
I have found that with jalepenos smaller=hotter. The big ones are great for stuffing, I suppose and it seems like any vegetable that becomes popular just has to be bred bigger and less tasty. Think brussels sprouts. I tend toward habanaros and serranos. Both are hotter, but the heat is a lot more consistent. Also, I just like the flavor.
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