I eat hot peppers pretty often and I eat jalapeños very often. This is the first jalapeño pepper I have ever grown and it destroyed me. Mouth is numb face on fire and I didn’t even swallow the bite. I’ve eaten habanero’s that were much more mild. I don’t understand how this happened. It was also the only pepper that plant has produced.
by Right_Check3673
34 Comments
I mean they’re pretty big, do you have any tolerance built?
There is quite a bit of variation in Jalapeños. Typically I find the smaller peppers are hotter than the jumbo ones.
Homegrown is a whole different ballpark. They are almost always much hotter than store bought. Add in that jalapeños are notorious for being inconsistently spicy, and you’ve got yourself a Russian roulette.
I thought I could handle superhots when I got into pepper growing. Then I found out that even midrange scoville peppers can be just monstrously spicy when homegrown and fresh.
I dunno man. All the hotness of the entire plant condensed into one pepper?
Home grown is almost always significantly hotter than store bought. My habaneros are absolutely devastating every year, I treat them with the same respect as my superhots. I’ve even had poblanos that are hotter than a store bought jalapeño.
my home grown jalapenos are infinitely hotter than any jalapenos ive ever had before in my life. It isn’t any special cultivar. They are very hot for the Jalapeno world, but they’re not even 1/10 as hot as my ghost peppers.
Some peppers just get really hot. I’ve had mild ones off the same plant. Just a very large variation.
Idk why some feel as hot as the Thai Chili’s and other stuff up to 50k, but they don’t linger as long as
I always find fresh, right off the plant to hit way harder than something bought from the store.
They do be that way sometimes
Screw Texas A&M. That is why. They have destroyed your expectations. Down with the Aggies.
Homegrown! That’s why. Tremendous difference in quality
You are used to the Early Jalapeno (or similar varieties) that are bred to not be as hot. The better varietals are quite hot, as they should be. You’re finally experiencing a quality jalapeno!
Homegrown hit harder 💪
Jalapeno’s are like a box of chocolates.
Sometimes they be hot. Surprise!
Got lucky.
Thought this was another “I ate 30 of these jalapenos and I don’t feel a thing” post.
I have nice ripe habaneros still on the bush. I am even scared to smell them after seeing what it did to my neighbour.
Ps him and his family LOVE spicy foods and peppers.
He ran home crying
I grew some golden jalapeños this year and they are kicking my arse, they seem to just burn my lips and linger like crazy. My buena mulatas are kicking my throat and I darent even try my habs pure this year lol. I swear the hot dry summer we’ve had in thr UK has supercharged everything.
Congrats!🎉 non appetite!
My peppers this year were practically inedible they were so hot. ( It was an over wintered jalapeño, with a very healthy crop) Even a 1/2 in a dish was too much. I ended up drying them and sprinkling a few at a time to get the flavor but not the heat. What the heck! I made a batch of cowboy candy, then had to dump it and remove the seeds because it was too hot. It’s still too hot to eat. Yours sounds like all the heat went to that one pepper and its mission in life was to destroy you. Thanks though, if I ever have a pepper plant with one pepper, I will not put it in my mouth. 🌶️🌶️🌶️🌶️🌶️❤️🌶️🌶️🌶️🌶️🌶️ Next year!
Some of those fuckers are just plain hot man😂
Spiciest pepper I ever ate was a Carolina reaper, second was a grilled jalapeño.
I have never found a reliable way to gauge the hotness of jalapeno peppers. Same plant gives some that are easy to eat and some that numb my mouth.. if someone knows how to identify the hot ones without biting into it, please tell me too ..
Your palette became a pussy
Jalapeños also have a really high capsicum oil content so heat spreads in your mouth more and lingers. Scovile units might not be crazy high, but if you have a lot of it is gonna reck ya.
Like others mentioned commercially grown jalapeños are bred to have the heat taken out of them so that they are more consistently spicy for food processors like Hebo who then add capsicum oil back in to have it the exact same every time
I went to a local Mexican restaurant the other day. Place is awesome “authentic” yada yada …anyways they served me a jalapeño that sent me to Mars. Hottest pepper / food I’ve ever put in my mouth. I like hot food but will never again be eating their peppers.
All 3 peppers are grew this year are extra hot. 1 jalapeño, 1 habenero and 1 guero and all are extra hot. My wife is Mexican as well.
I was always told that the type of soul matters a lot. Like in North Dakota, where I live the jalapeños are especially hot, because we have a lot of clay in our soil so the plant struggles more which causes smaller yields but spicier peppers. Not a botanist, was just told this by a gardener I trust.
how do you get spicy homegrown jalapenos, my parents are growing some but they’re tiny for some reason with no spice at all, wonder if they bought the wrong kind
The seeds will git ya! I avoid eating them, they’ll really mess up your stomach.
dude me too! I grew Jalapeño, Serrano, Cayenne, and Jamaican mushroom… and when I did a taste test, they were all pretty mild except the Jalapeño DESTROYED me! Couldn’t believe how hot it was. But I’m glad it was because like I said, the other were fairly mild.
Man mine were super hot too. Twice as hot as the store ones I get but half the size lol
Mine surprised me too. I was like damn! instant hiccups .. I have three plants, they’re going to make some killer chili. (green chili sauce)