Plies
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
Here's an interesting article about it;
https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/
In summary:
-Yankees move to Texas
-Complain the salsa is too spicy
-Restaurants ask suppliers for less heat
-Suppliers tell farmers they only want mild
-Farmers go to A&M and ask for mild so they won't go broke.
.
And here's my game plan:
1 - I've started selecting for hotter peppers, such as serranos, which not only have more heat than jalapenos, but also more flavor. Habaneros are great, too.
2 - I've also started growing jalapeños on my own. I've been growing "early" varietals and after testing a few things out last year, I definitely let mine stress out and ripen on the vine until they start shading deeper green into purple or red and without fail - a pepper with stress marks and turning a bit red (or fully red) is gonna be hotter than the prettiest green ones.
3 - You can use hot oils and powders to add some heat to your recipes, as well. In some cases, this will give more flavorful depth to your dishes, whilst allowing to control the heat more precisely.
4 - Buying fresh peppers from local farmers markets is a solid route to go, as they're usually far removed from growing their produce under any dubious circumstances. Farmers' markets are the one true way to make sure you're getting "heirloom" jalapeños; however they're very seasonal. So, buying peppers in the middle of the winter can be a crapshoot.
https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/
In summary:
-Yankees move to Texas
-Complain the salsa is too spicy
-Restaurants ask suppliers for less heat
-Suppliers tell farmers they only want mild
-Farmers go to A&M and ask for mild so they won't go broke.
.
And here's my game plan:
1 - I've started selecting for hotter peppers, such as serranos, which not only have more heat than jalapenos, but also more flavor. Habaneros are great, too.

2 - I've also started growing jalapeños on my own. I've been growing "early" varietals and after testing a few things out last year, I definitely let mine stress out and ripen on the vine until they start shading deeper green into purple or red and without fail - a pepper with stress marks and turning a bit red (or fully red) is gonna be hotter than the prettiest green ones.
3 - You can use hot oils and powders to add some heat to your recipes, as well. In some cases, this will give more flavorful depth to your dishes, whilst allowing to control the heat more precisely.
4 - Buying fresh peppers from local farmers markets is a solid route to go, as they're usually far removed from growing their produce under any dubious circumstances. Farmers' markets are the one true way to make sure you're getting "heirloom" jalapeños; however they're very seasonal. So, buying peppers in the middle of the winter can be a crapshoot.
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