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Old February 8, 2017   #16
rhines81
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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 09:49 PM.
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Old February 9, 2017   #17
AlittleSalt
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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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Old February 9, 2017   #18
roper2008
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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).
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Old February 9, 2017   #19
Worth1
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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.
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Old February 9, 2017   #20
dmforcier
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Quote:
Originally Posted by roper2008 View Post
(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.
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Old February 9, 2017   #21
My Foot Smells
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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.
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Old February 9, 2017   #22
dmforcier
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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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Old February 9, 2017   #23
My Foot Smells
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Quote:
Originally Posted by dmforcier View Post
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)
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Old February 9, 2017   #24
Cole_Robbie
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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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Old February 14, 2017   #25
rudylr
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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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Old February 15, 2017   #26
dmforcier
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Quote:
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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?)
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