Take the "heat" out of the jalepeno

Just so you know .....

If you don't want the "heat/hot" of a jalapeno than just slice the jalapeno in half, remove the seeds and soak the jalapenos in ice cold water for 6 - 8 hours and all the heat will be gone. Some people cannot eat these "spicy" veggies. Just something I've learned when making "poppers."

Interesting. Another way is to pick smooth skinned japs. The more "wrinkles" (little white lines) the hotter they are. Then just remove seeds and veins thats where most of the capsaicin is.

The heat is in the ribs. Scrape the ribs off and see.

yep, I use a grapefruit spoon to remove the seeds and veins when I am making stuffed poppers. I also recommend wearing rubber gloves too.

Why??

That was my thought too....just use bell peppers and make them bigger.....

After cleaning the seeds and ribs out, Boil in sugar water for 2 minutes then cool in an ice bath. Lose the heat but keep the flavor.

You can buy them in a jar that way.

Good Lord. Just use bell pepper if you’re gonna be a snowflake. Japs ain’t hot.

The heat varies from on bunch to bunch. I remove the seeds and ribs and the cooking takes out enough heat so that they have a good flavor and not too much heat.

There are jap coring tools that will remove most of the seeds and veins. I use one but also sometimes just chop it seeds and all, like for salsa. Yeah, some are hotter than others, but still not real hot. I’m using Seranos for heat these days, or habanero flakes, which is like handling a chemical WMD.

I got these when HEB was out of their regular Trappy's jalapeños. I like them on my nachos. They are sliced a little thicker.

I learned my lesson years ago when feeding other people ... I thought we were going to have to call 911 on an old guy that couldn't handle the heat of my wife's homemade salsa, so I tone things down when cooking for others. My wife can't handle the heat any longer since her stomach surgery, just tears her up.

I quit using jalapenos because the heat varies too much. I use Serrano's now. If you don't like heat, eat a bell pepper.

I like the ones that I pickled myself. I cored them, sliced them, and poured brine over them. It was a pain in the butt. I didn't repeat the process this year. Same with salsa.

I remove the seeds and it is not hot at all, do not have a clue what the rib part is

Cut one either way and you can see the ribs.

ribs or veins is what holds the seeds to the inner portion of the pepper, usually greenish/whiteish membrane.

Usually its this time of year when you start getting the Japs that take like grass. They have no heat/flavor to them. I've read that what makes Japs hot has to do with the amount of water they receive when growing. In my area they start to receive more water during the monsoon season. The ones I grew in my yard were mildly hot just about right. I had to remind myself not to over water them. Easy to do when temps are in the 100's.

If you are buying fresh, stay in or under the 2500 heat range.

Here is a picture you posted. The pepper at the bottom has two ribs, and the one in the upper left has three.