How can tell if a jalephino (sp?) pepper will be really hot or "mild?"?

Question

When I make jalphenio poppers on the grill, sometimes they are very mild and others they are very hot. I always make sure I get the membranes and the seeds out. Could it be that the pepper is to ripe and that makes it hot?

Answer 1

The wider the "shoulder" (the part of the pepper where the stem is attached) and the blunter the tip, the milder the chile.

Generally, the smaller the chile the hotter it is.

Color is not related to fieriness. Red chiles are green ones that have ripened.

Fiery chiles can be made less fiery by soaking them in warm salt water for a couple of hours.

Answer 2

"Size and color give you the best clues about when to harvest hot peppers and sweet peppers. Most peppers will cycle through different colors and shades while ripening. As explained, fully ripe color will vary depending on the variety of pepper. Compare the color of those you suspect are beginning to ripen with others that are obviously immature.

Some chile varieties will develop "corking", or small stress stripes, on the pepper surface when they reach full size. This a great clue that peppers are ready for early harvesting. A few of the peppers which show corking are certain jalapenos, habaneros, Hungarian Hots, Chilcostles, and Fresnos. "

from http://faq.gardenweb.com/faq/lists/pepper/2002072024032752.html

Answer 3

Its hard to tell without actually tasting them. A lot depends on conditions they are grown and harvested.

Just like some oranges or apples are sweeter than others.

There is a tolerance for hot peppers that you get over time...the same pepper wont seem as hot then.

All Jalepenos are pretty mild to me cause I eat a lot of them.

Answer 4

I don't know, but I have six jalapeno plants in my backyard. The peppers are just starting, so I guess I'll be watching this post closely to see if there is an answer, besides: bite it. :^)

We ate a little one yesterday. Pulled a tiny little grape tomato off the vine, and a little pepper. Sliced them up and ate them............ Very tasty. Not very much heat. Hopefully they'll come around.

Answer 5

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Answer 6

Make sure your jalapenos are bright green, not dark green, brown, or approacing red.

You can also split them in half, and remove seeds and membranes before grilling. That is where most of the heat is, and by cutting them out, you are reducing the threat of pain.

Answer 7

Usually the ones that are firm and have what are called veins on them are the hot ones.....also, if you are taking out the insides (along with the seeds) that will also take a lot of the " hot " away.

Answer 8

i know and u can trust me im mexican . the way that u can tell if a jalapeno is hot or not u need to check the color of it. if the jalapeno is just green then is not that hot but is the jalapeno is orange and green then that chile is going to be really hotttt!

Answer 9

The red ones and ones with little grey scratches are the hottest by far. Smaller, green ones are generally safer but you can't always tell. I grow and love them, too.

Alcohol, (wine, margaritia,etc) will take away the oils that carry the pain.

Answer 10

Jalphenio peppers are not really hot. To see if a pepper is hot, rub it on the inside of your forearm.
If you can feel it, is hot. If you can feel it on the
outside of your forearm, is HOT. If you can feel it with your fingertips, is HOTTTT !!!, as a Hobenero may be