I grow quite a few hot peppers, including Scotch bonnets, chiles, habaneros, Hungarian wax, Jamaican yellows, cherries, and many more. I’ve noticed that jalapeños are no longer hot. They never were in the range of Scotch bonnets and habaneros, but they did have some heat.
Now I’ve learned, thanks to a professor at New Mexico State University and info from my friend René, that the heat is being bred out of jalapeños to make them more acceptable to wimpy Americans who think they like Mexican food, but want to make it less spicy.
This is pathetic. If you want some peppers with spice, if you want some salsa that will take the top of your head off, contact me. Not that I’m crazy. I don’t grow ghost peppers or Carolina reapers. Even I have my limits.
You should talk to my brother Bill. He lives in a row home in Drexel Hill, and his front yard is his. He also grows lots of kinds of peppers.
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