Posted on 07/01/2023 8:06:10 PM PDT by Yardstick
Yup...just north of Puerto Vallarta.
"The perfect variety for making mild sauces, salsas and stir-fry. Looks like a fiery jalapeno, but one taste will “fool you” when the full flavor comes through without the scorching heat! Sturdy plants with fruits ripening from green to red."
If they can sell more with a milder pepper to distributors that is what growers will do. Capitalism. Gardeners still have a range of Jalapeno scoville ratings they can grow, and, of course, other peppers if for the higher endorphin varieties. When I go to gardening centers that offer pepper plants I note that the Hottest varieties are the ones that remain and end up being discarded.
"If bigger is better, and hotter is too, then this jalapeno is perfect for you! Our hottest jalapeno is gloriously grandé sized and often double the size of the traditional jalapeno! This perfectly upsized popper pepper has all the beauty and flavor of your ideal jalapeno, plus the extra spicy kick. Vigorous plants are highly resistant to provide bountiful yields of silky smooth, crack-resistant, favorably spicy, dark green fruits that ripen fully to red."
I like shishito peppers. They grow quickly and fry and grill up well. You can freeze them and probably pickle them. I have a few others peppers when I want heat.
If you are are in search of the endorphin rush...
5 Super Hot Peppers = Endorphin Rush | With 20 min Aftermath
Amen! No sissy 'Fooled You' or 'Jalapeno Tam' at Casa Wkwe...I have nine varieties growing this year, and the BEST heat producer of the crew are yellow 'Lemon Spice Jalapenos'...enough heat to make GenZ/millennials cry...always a beautiful thing! I am growing them next to my reapers and Death Spirals this year in the hopes of an accidental cross...wish me luck!
An 'accidental' garden cross will do that for you easy...happened to me with habaneros and a standard green bell a few years back...wife was NOT happy when she carved one of her bells up for a salad.
Applies to seeds, as well. The burning sensation will last approximately two hours. Trust me. :-)
...and NEVER cook bacon naked
A restaurant in Red Hampshire (of all places) used to offer habanero mash on the side if you needed your meal ‘kicked up a notch’.
You’ll probably recognize the package if you see it again. Every seed company seems to have a large “stuffing” variety. I have a “Gigante” and a “Goliath.”
The best thing about growing your own is that the plants literally cost pennies. At the end of the season, I slice them, lay them out on a parchment-lined cookie sheet, and freeze them. I usually get several quart-sized Ziplocs that way.
Food service gloves when handling hot peppers or their seed. Always.
I haven’t been having a problem. Of course mine usually come from the Mexican grocery store. Maybe they do a better job sourcing.
:-)
I quit using fresh jalapeno for this reason. Heat all over the place.
Hasn’t Ed developed another similar pepper named ‘Apollo’?
There’s been a chile pepper shortage due the drought in Mexico. This has caused Huy Fong food company to cease production of their popular Sriracha and other salsas. I have to have chile garlic sauce on my Asian foods, so I decided to make my own out of red jalapeños, red habañeros, garlic, rice vinegar and salt. Hot, but delicious. I’ll never buy it again.
“I have migrated to serrano peppers for heat and kick and jalapeños for texture and a little flavor.”
Been doing that for years. Where I live serrano and jalapeno can be grown all most year round. Easy to grow we keep a pot of each. Usually have some other kind growing as well just to mix things up.
Jalapenos and tobascos for flavor and to cool down the ghosts and reapers.
My heat tolerance is off the charts. There are times my wife is crying and I detect zero heat, so for me jalepenos are flavor only, even the farmers market ones.
“My heat tolerance is off the charts. There are times my wife is crying and I detect zero heat, so for me jalepenos are flavor only, even the farmers market ones.”
Years back, I tried being a Chilehead. I like spicy peppers all right. In my zeal, I planted and grew yellow habs. So one day, I cut one off, diced it up and scrambled it with an egg, and scarfed it down. The taste was magnificent. Best flavor from a pepper I’d ever had. And .... for about ten minutes, I was in bliss. But then... the reality started creeping in. The burn began... slowly....and incrementally. Six hours later I was in agony (I had not worn gloves, you see). My hands, fingers and everywhere ‘else’ I had touched...including my face... were on fire and despite repeated washings and ‘internet remedies’, the fiery pain continued throughout the night.
All I can say is... never again. I’m not even a Chilehead ‘wannabe’ now. I’m a Wussiehead (hanging head in shame).
Please...you learn from your mistakes...wear gloves next time, and get back in that saddle again.
Why Jalapeño Peppers Are Less Spicy Than Ever
Climate change everything else is tied to it.
/s
“Please...you learn from your mistakes...wear gloves next time, and get back in that saddle again.”
Yes, I learned plenty. Jalapenos and serranos are the hottest peppers I grow and eat now. Don’t even need gloves for them because most of the time they’re not that hot. On occasion there will be one that burns bad, but it’s rare. I’m even growing regular jalas next to Coolio jalas because I like em mild.
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