Looking for some heat in jalapeno - Page 2

rhines81 · February 8, 2017

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!

AlittleSalt · February 9, 2017

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.

roper2008 · February 9, 2017

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).

Worth1 · February 9, 2017

It's all in the weather.
I have gotten jalapenos out of Mexico that had all the heat of an iceberg.
Worth

dmforcier · February 9, 2017

Quote:

Originally Posted by roper2008

(although it's getting a little late for you to start habanero seeds for your zone).

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.

My Foot Smells · February 9, 2017

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.

dmforcier · February 9, 2017

Well, also remember that the Scoville scale is roughly logarithmic, relative to how hot it "feels". Still, that's a pretty big difference.

My Foot Smells · February 9, 2017

Quote:

Originally Posted by dmforcier

Well, also remember that the Scoville scale is roughly logarithmic, relative to how hot it "feels". Still, that's a pretty big difference.

That would certainly open the door for personal bias. What is hot to you, may not be hot to me.

Maybe the whole rating thing is a sham? (j/k)

Cole_Robbie · February 9, 2017

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.

rudylr · February 14, 2017

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.

dmforcier · February 15, 2017

Quote:

Originally Posted by rudylr

My .. reaper had good heat.

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?)

mike32844 · January 5, 2019

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?

HudsonValley · January 5, 2019

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.

Rockandrollin · January 6, 2019

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.

macmex · April 18, 2019

I grow Chile Rayado, which is very similar to Jalepeño, but much hotter.

February 8, 2017	#16
rhines81 Tomatovillian™ Join Date: Mar 2015 Location: Zone 5A, Poconos Posts: 959	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 09:49 PM.

February 9, 2017	#22
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	Well, also remember that the Scoville scale is roughly logarithmic, relative to how hot it "feels". Still, that's a pretty big difference. __________________ Stupidity got us into this mess. Why can't it get us out? - Will Rogers

February 9, 2017	#17
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	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.

February 9, 2017	#18
roper2008 Tomatovillian™ Join Date: Oct 2009 Location: Virginia Bch, VA (7b) Posts: 1,337	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
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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	#21
My Foot Smells Tomatovillian™ Join Date: Jun 2015 Location: Pulaski County, Arkansas Posts: 1,239	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	#24
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	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.

February 14, 2017	#25
rudylr Tomatovillian™ Join Date: Aug 2015 Location: nebraska Posts: 30	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.

January 5, 2019	#27
mike32844 Tomatovillian™ Join Date: Apr 2014 Location: ashland Posts: 8	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?

January 5, 2019	#28
HudsonValley Tomatovillian™ Join Date: Jun 2016 Location: Hudson Valley, NY, Zone 6a Posts: 626	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.

January 6, 2019	#29
Rockandrollin Tomatovillian™ Join Date: Mar 2015 Location: Kennewick, WA (7a) Posts: 182	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
macmex Tomatovillian™ Join Date: Aug 2006 Location: Tahlequah, Oklahoma Posts: 102	I grow Chile Rayado, which is very similar to Jalepeño, but much hotter.