I’ve been using jalapenos in lots of cooking - Mexican, Asian, etc… I’ve found that the jalapenos I have been buying at traditional markets like Stater Bros, Ralphs and Whole Foods are not very hot. Recently I’ve moved to using serrano peppers. I haven’t tried the Mexican markets.
They havent been hot for decades Check out this article from 1983. I don’t think mexican markets are much better. look for jalapenos with cardboard colored stripes if you want spicier, thats what I do. Maybe someone else has a more reliable source.
Interesting. The serrano peppers I used this weekend for guacamole were very tame as well. My 4 year old who does not take to spicy foods well was eating the guacamole with no complaints. I might need to move onto habanero peppers.
I would agree. @Dommy & I just came back from the Yucatan visiting relatives. The Habanero salsas which were on every table blew away anything I have had in the states in the last few years (10 maybe?)
I’ve tried a few vendors at Irvine farmers market too recently and no luck. I guess we’re using serranos from now on (maybe habanero) but agree that this will change the flavor especially in something like guacamole where you’re only using like 6 ingredients.
I know. I live in Texas and it’s pathetic how wimpy pickled jalapenos have become. I don’t even want to buy them. If I wanted a pickle I’d buy one, I bought jalapenos for a reason. I remember hearing talk of them wanting to develop a mild jalapeno years ago. We all got a good laugh out of it, now I want to cry! It must have caught on with sissies, whiners and pansies of every variety!
I’ve been dealing with wimpy jalapeño chilies for many years. Recently I finally brought a few home that were decently hot for salsa, but not the heat I really want.
A couple of days ago, I bought Serano chilies, as more often I can trust them to have good heat. I grabbed a couple to eat with my sandwich; the heat level on the first one was very tame, especially for Serranos. The second one I chomped had just a little bit of warmth, then finally the last half inch by the stem had more heat.
Has anybody heard anything more about why the heat level in Chili’s has declined so badly? I too have tried different sources and still run into the same problem, even at the local Mexican market. I wonder if chilies are being picked too soon? Also, I recently noticed that when I left jalapeños lying around until they turned orange, they developed more heat.
Just bought a serrano at Northgate Market for the guacamole to accompany Taco Tuesday. Looked for the zebra stripes and some other suggestions from above. Might as well have bought a bell pepper. I really think I need to just buy habanero at this point.