Originally Posted by sslak
Midwest has been really wet lately...might explain why yours are mild?
It was really wet through the end of June then it really dried up (near Chicago.) The jalapeńos I've been picking lately have been scorching hot. I also selected a seed variety that was supposed to be hot. There are varieties that have been bred to be mild and it seems like that's all I find in stores these days. For recipes like Pepper Stout Beef I just cut back on the jalopies but that can't be done with ABTs.