I usually get my Jalapenos at Save-A-Lot because they sell them in foam packs of like 15 or so for around $1.25 - which is a great deal. I love dicing them up and putting them in my scrambled eggs in the morning, making fresh salsas of course, as well as other side dishes like a cheesy jalapeno rice.
For years now, their Jalapenos have been relatively mild, but this last batch I bought is ridiculously hot. I don't know if they switched suppliers or what, but these things are practically inedible. I ended up dicing most of them and putting them in the freezer yesterday because I knew there was no way I would be able to use them up before they go bad considering how strong they were.
But just to give you an idea of how hot they were, my hands are on fire now from simply handling the bag itself when I was moving it around in the freezer - some of the oils must have gotten on the surface of the bag.
How can a pepper have such a wide range of heat like that? Is there something in the way they are grown that dictates the heat level or is it the strain of seeds they are grown from?
I've had Jalapenos that practically tasted like green bell pepper with just a little kick of heat, ranging all the way up to these suckers that are monstrously hot.
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