February 8, 2017 | #16 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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If you want more heat, you usually have to look beyond the jalapeno! Serrano was a good suggestion, but I prefer those mixed within a salsa.
You did not say how you are using the jalapenos?? They add a mild heat with good flavor to your dishes, but don't be afraid to blend in equivalent or hotter varieties. If it is just for poppers, then mix up some habanero or many other hotter varieties with your stuffing, people will not know what hit them. Yeah ... kind of like a Turducken, except it's a Serrhabapeno popper! Last edited by rhines81; February 8, 2017 at 08:49 PM. |
February 8, 2017 | #17 |
BANNED FOR LIFE
Join Date: May 2014
Posts: 13,333
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Going with the mixing peppers theme, if you like peppers that more around the 30,000 to 50,000 Scoville units range - Tabasco produced a lot of hot peppers. So do a lot of the ornamental varieties at just about the same heat range. Both add a lot of color and heat to dishes and poppers/bombers.
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February 9, 2017 | #18 |
Tomatovillian™
Join Date: Oct 2009
Location: Virginia Bch, VA (7b)
Posts: 1,337
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Very strange your Billy Bikers were not hot. Mine always are. Even the Mammoth Jalapeño I
bought at Home Depot was hot. I even have to take all the seeds and platentia out to make them more mild. Maybe you should do what the others suggest with a much hotter variety like tabasco or habanero (although it's getting a little late for you to start habanero seeds for your zone). |
February 9, 2017 | #19 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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It's all in the weather.
I have gotten jalapenos out of Mexico that had all the heat of an iceberg. Worth |
February 9, 2017 | #20 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Nonsense. He can go into April. All he's doing is delaying first harvest. And some people aren't set up to grow indoors for 3-4 months.
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February 9, 2017 | #21 |
Tomatovillian™
Join Date: Jun 2015
Location: Pulaski County, Arkansas
Posts: 1,239
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Scoville is just a "guideline." I agree with the neglect philosophy and treat it like a red headed step child. Withhold water and slap it every now and then. Generally an F1 is not going to be tongue searing hot, but if the weather gets brutally hot and the pepper plant goes into survival mode, they can get very hot.
Personally I use the "mumbo jumbo" F1 japs for stuffing. I've read that on some extreme chili peppers, there can be a 500,000 scoville difference depending on external factors from the same seed lot. |
February 9, 2017 | #22 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Well, also remember that the Scoville scale is roughly logarithmic, relative to how hot it "feels". Still, that's a pretty big difference.
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
February 9, 2017 | #23 | |
Tomatovillian™
Join Date: Jun 2015
Location: Pulaski County, Arkansas
Posts: 1,239
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Quote:
Maybe the whole rating thing is a sham? (j/k) |
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February 9, 2017 | #24 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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I think the amount of water the plants get is what determines heat. In a very wet spring, my jalapenos taste like green bell peppers. Then when dry weather comes in the late summer, the same plants produce very hot peppers.
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February 14, 2017 | #25 |
Tomatovillian™
Join Date: Aug 2015
Location: nebraska
Posts: 30
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Now I'm not sure if its the seed vendor or I need to water less. My aji crystal aji lemon drop, pepperocine and reaper had good heat. My cayenne and fresnos had some heat but I thought they should have been hotter. My cherry peppers and cherrybomb peppers and the reg. japs and biker billy japs all had no heat. From your replies I'm starting to think I am watering them to much.
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February 14, 2017 | #26 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Yah. A test boundary.
If your Reaper didn't melt your face, then there was something wrong. Try not watering until you see wilt. It won't hurt the plants, but it might hurt you. (Which is what you're asking for, no?)
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January 5, 2019 | #27 |
Tomatovillian™
Join Date: Apr 2014
Location: ashland
Posts: 8
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I am also looking for a hotter Jalapeno. I have acquired mucho nacho seed but can not find a source for Rome Jalapeno. Anyone know a source?
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January 5, 2019 | #28 |
Tomatovillian™
Join Date: Jun 2016
Location: Hudson Valley, NY, Zone 6a
Posts: 626
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Feed plants with Epsom salt as peppers are ripening - 1 tablespoon of Epsom salt dissolved in a gallon of water is enough for four plants. Repeat weekly until desired heat level is attained. This has worked better in containers than in the ground in my experience.
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January 6, 2019 | #29 |
Tomatovillian™
Join Date: Mar 2015
Location: Kennewick, WA (7a)
Posts: 182
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Chichimeca f1 are the hottest I've had (but I'm no expert!)
Mucho Nacho is definitely respectable. I've heard Evil jalapeno is extremely hot. Last year I grew Biker Billys f1, Chichimeca f1, and Mucho Nacho f1. Some kind of worm got after some of my Chichimeca but not the other 2. This year I'm growing Chichimeca f1, Mucho Nacho f1 and Honeypeno (sweeter and probably not as hot). Note: Chichimeca doesn't really get hot until red. I've pretty much have gone to waiting to the red stage for my jalapenos for the extra heat and sweetness. Serranos are kinda similar to jalapenos but hotter. |
April 18, 2019 | #30 |
Tomatovillian™
Join Date: Aug 2006
Location: Tahlequah, Oklahoma
Posts: 102
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I grow Chile Rayado, which is very similar to Jalepeño, but much hotter.
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