wow. one of my garden jalapenos just messed me up!!

[boomchakabowwow]

it started off heated, but managable. that last 1/4 before the stem took my head off. it felt like it burned the back of my mouth. i would have snatched an ice cream cone from the hands of a kid at that moment.

GAH! wow. i think it was easier to handle in my youth. this was no normal jalapeno. ouch!!

 

[PPIIBBSS]

Sometimes jalapenos can be INSANE! It's like every once in a while, just for that one pepper, the conditions were so perfect... I swear jalapenos have the potential to be way hotter than they're given credit for

 

[JWK1]

Totally agree. Back in my other home in another state, I grew chili peppers in 5 gallon buckets. I grew a few jalapeno plants and pickled the peppers in August/September (upstate N.Y.). My wife just loved pickled jalapenos with chicken. I made two big jars of them in the fridge, so they were cold processed and nice and crunchy. They were so hot no one could eat them except for me, and they are not my favorite chilies. They were so much hotter than store bought pickled jalapenos. I expected more heat and flavor than store bought, but I was stunned at the difference regarding the heat level. They seemed as hot as the serranos I grew the same year.

 

[1315]

Pretty pla⁶nts. I get so many Serranos from 2 plants, i throw a lot away. Grew Serrano, thai, and habanero this year, with habaneros just for show... i hope.

 

[dragjp]

same, maybe it's the weather this year. I got some unicorn peppers/jalapenos/lemons that are way out of the usual taste range.

 

[boomchakabowwow]

i felt like a pepper sprayed myself. it was unreal. it punch way harder than any jalapeno ever.

i am so bloated from guzzling fizzy water, which was nothing but the briefest relief as it was passing the scorched zone.

 

[Chopper88]

Be glad, for me it's usually the other way around

Need to lay off the heat for a couple of weeks sometimes to be able to enjoy that glorious feeling again without having the whole dish tasting like peppers.

 

[pleue]

I always cut the end off peppers and touch the end to my tongue to get an understanding of how hot they are before use. To me the variability is key to account for when you're trying to make a dish that's consistently the same. That allows me to pull out membrane/seeds as much as I want and adjust quantity as needed (I use a marrow spoon to clean out most smaller pepper prior to cutting which I think is another trick not everyone uses but probably should.)

 

[Delat]

Reminds me of the time I grilled some jalapeños. I’m used to them being quite mild so I took a big bite of one off the grill and was in pain for a good 15-20 mins. That was a one-time wicked batch that I haven’t experienced before or since.

Milk (or ice cream) helps for soothing - I think the fat absorbs/surrounds the oils from the pepper.