Half Baked
Executive Chef
- Joined
- Jul 16, 2006
- Messages
- 2,927
My most prolific jalapeno plant was very disappointing with the lack of heat from the peppers. All summer, I've just chopped them up and used them like regular green peppers.
This morning I picked a few red and green jalapenos (from the same plant) to put in a macaroni salad. I chopped them up like I have been and put a lot of them in the salad for color.
Well, the first bite had my mouth on fire and that's what I had been looking for.
My question is: Why were they so mild in the beginning and now have great heat?
This morning I picked a few red and green jalapenos (from the same plant) to put in a macaroni salad. I chopped them up like I have been and put a lot of them in the salad for color.
Well, the first bite had my mouth on fire and that's what I had been looking for.
My question is: Why were they so mild in the beginning and now have great heat?