The wife has a garden, and grows an assortment of peppers. Last week the jalapeños were mild. But the last batch (today) were too much for me. Super hot. Same garden and same plants. Only change is that the weather is drier and hotter. Would the weather change impact the jalapeño heat?

Have a read through here.... https://www.chilipeppermadness.com/...-heat-levels-vary-from-pepper-to-pepper/

Stress, it makes them hot every time.

You can scrape the ribs our and reduce the hurst.

That's why I buy Serrano peppers. More consistent.

Mo hotter mo better in my book.

Stripes are ripe.

Going from green to brown, more ripe.

Brown to red, more ripe.

Red have more vitamin C in them.

I scrape seeds and veins out. Stuff with cream cheese, wrap with bacon and throw on the grill. Just right for me.

Precook some boudin on grill. Crumble it up and add it too. Heaven on earth right there.

We’ll have to take the seeds out of this crop. But, I’ll have to do some sampling to see how hot they are. That might burn.

I’m a jalapeño fan, but every now and then find one I can’t handle.

Try one and if too hot cut open remove seeds and soak in water a few hours. That will tame them.

I cut the stem off and touch it to my tongue to test the pepper.

I've been told the heat in Jalapeno can vary depending on the amount of water they get. If you want them to be hotter, refrain from watering them a few days before harvest. Might be my imagination but seems to work.

That is true, get them used to a routine, and then abruptly change it, and they stress and get hot.

I like to core mine and slice them for nachos.

Love the flavor of penos, but without the burn. The burn covers up the real flavor of the pepper, IMHO. And I realize I'm probably the only one too.

I agree.

Boneless skinless thighs, put jalapeño quarters and cream cheese where the bone was, wrap with bacon, then grill.

I always scrape the seeds unless being served whole or used in salsa.

Sorry 603, I know it’s not a recipe thread, but you can put the hot ones to use this way.

Thats the rookie way of doing it.

Cut them in half, Leave seeds in, apply cream cheese, sprinkler some pre grated sharp cheddar cheese on top of the cream cheese and wrap in bacon and then throw it on the grill.

Much better and much tastier, I used to use your method year ago.

Oh Lord…a debate on jalapeño prep.

You do your way, I’ll do mine.

Yep, the weather makes a big difference along with the maturity of the fruit. Peppers will be hotter when picked late in the day when it is warm. The first couple of batches of peppers I picked this year were mild. The casipin started flowing through the veins on hot afternoons. A lot of people think the seeds are hot but it is the veins that are.

I'm sad my day came earlier in my life than expected, but then again I am not to judge a man on his manliness on how his body can/can't digest a hot pepper.