The right amount of jalapeņo
Often when I make soup I add a minced jalapeņo (with the seeds) into the soup. I know that the pepper has a (I believed) 1,500-2,500 heat range and so when I add a full pepper on the low end of that scale it's fine and I get that tongue numbing heat sensation. When the pepper is on the higher end I get the throat burning dire-need-of-milk sensation.
If the pepper is on the low end and I only add half then the heat is also undetectable. Though on the high end with only half then it's just the right amount.
How can I use the right amount of jalapeņo?
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I go through quite a lot of chillies, so what I would do is mince a bunch of jalapenos, and add it to your soup a spoonful at a time. Keep the rest in the fridge for later. The law of averages should mean that the chilli blend as a whole is neither too hot nor too mild.
The heat of individual peppers varies. Add a little bit at a time, tasting as you go. You can put more in, you can't take any out!
Cut the tiniest amount off the tip of the jalapeņo and put it on your tongue: after a few times, you'll get a feel of how hot individual ones are and you'll just know after a few times if you have to add the entire big not-throat-burning one or half a tiny running-around-screaming-hot one.
No, it's safe: the tip contains the least amount of capsicum (If fresh! All bets are off for the pickled ones!) ;-)
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