Have you ever wondered?

Why some jalapeños are spicy and some are not? I do??? What's the deal? Is there a secret? I'm so frustrated with my food being bland vs so spicy it feels like a check my mouth wrote that my ass can't cash.

Any wisdom is greatly appreciated.


Sent from my Bat Cave

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Originally Posted by Eli

Why some jalapeños are spicy and some are not? I do??? What's the deal? Is there a secret? I'm so frustrated with my food being bland vs so spicy it feels like a check my mouth wrote that my ass can't cash.

Any wisdom is greatly appreciated.


Sent from my Bat Cave

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I always thought the seeds gave them their kick, so less seeds, less kick? Idk.


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Always wondered that too...fresh Jalapeno's vs pickled types, vs different pickled types where I see the most variance. IMO, there is no logical answer and if you are a foodie or cook, you know that's true. Sometimes Herdez Jalapeno's are totally flat, other times, watch out. Love the carrots too!

None of it matters though - these days I go straight to Sriracha, I think it's made with Thai chili's, which makes sense considering I can eat a ton of Kung Pao without the day fater issues. Mmmm, rooster sauce, makes anything taste like a spicy sushi roll!

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Originally Posted by Mrs.K034

I always thought the seeds gave them their kick, so less seeds, less kick? Idk.


Sent from my iPhone using Tapatalk

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Originally Posted by C-2

Always wondered that too...fresh Jalapeno's vs pickled types, vs different pickled types where I see the most variance. IMO, there is no logical answer and if you are a foodie or cook, you know that's true. Sometimes Herdez Jalapeno's are totally flat, other times, watch out. Love the carrots too!

None of it matters though - these days I go straight to Sriracha, I think it's made with Thai chili's, which makes sense considering I can eat a ton of Kung Pao without the day fater issues. Mmmm, rooster sauce, makes anything taste like a spicy sushi roll!

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I'm convinced it's a jalapeño conspiracy. I made my typical fish taco sauce and it's like habanero peppers. Ugh! They're worse than women. I can't understand them!


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Originally Posted by Eli

I'm convinced it's a jalapeño conspiracy. I made my typical fish taco sauce and it's like habanero peppers. Ugh! They're worse than women. I can't understand them!


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I consider myself a bit of an expert bc I eat a lot of chiles. However I have the same problem you guys state. I buy serranos to eat, they are all the same hot. Jalapeños are still the best base for salsa etc, but bc they are unpredictable we keep serranos or habaneros and add to mixture if it's not hot enough with jalapeños.

My guess is it's how and where they are grown, we're probably getting some from New York City. 😉


CH3NO2

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Originally Posted by Stainless

I consider myself a bit of an expert bc I eat a lot of chiles. However I have the same problem you guys state. I buy serranos to eat, they are all the same hot. Jalapeños are still the best base for salsa etc, but bc they are unpredictable we keep serranos or habaneros and add to mixture if it's not hot enough with jalapeños.

My guess is it's how and where they are grown, we're probably getting some from New York City. 😉


CH3NO2

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Well what do you do when you used too many super hot jalapeños? Lol they're worse than a menopausal lady. Ugh!


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Originally Posted by Eli

Well what do you do when you used too many super hot jalapeños? Lol they're worse than a menopausal lady. Ugh!


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Then I'm the only one that eats it, and that's fine by me. 😉

Seriously though, add another tomato or cilantro.


CH3NO2

Peppers and Ziggy= no bueno. :D

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Originally Posted by Stainless

Then I'm the only one that eats it, and that's fine by me. 😉

Seriously though, add another tomato or cilantro.


CH3NO2

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My mouth is on fire...I just hope I'm not up all night bc I've gotta be up at 3:30 am 😏


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Originally Posted by Eli

My mouth is on fire...I just hope I'm not up all night bc I've gotta be up at 3:30 am 😏


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Send it over here. 😊

You can add the long green ones too if you don't want it to get to tomato'y. They are usually mild.


CH3NO2