Jalpeno = grassing on rye grass in the back yard.
“Green chili” = just don’t know what that is. All chili starts green.
Find a fresh green chili piquine and get back to me.
And, first season NM Hatch chilis are superb!
Kitchen tips for chili:
Turn up the “heat” in a jalapeno by slow roasting it on the grill.
Mellow out the heat in a serrano by letting counter-ripen to a deep red.
After you have the green piquine and the hatch chili, test yourself by nibbling on a scotch-bonnet/habenero. If you can taste the pepper flavor in the habenero, move on to ghosties.
Personally, I can’t taste any flavor in a habenero so I’ll never try a ghost.