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The only way to test for capsaicin besides tasting is chemical testing, namely liquid chromatography. Problem is, the same kind of chili can be quite different in heat, even on the same bush it can be quite different from my experience. No idea why, though. Here is one tip on how to check the heat of a chili without actually eating part of it, but still ...

There's quite a few recipes online. This one seems pretty simple. It looks like in general, you: Liquify your peppers Cook the result with vinegar Strain it Cook the result with salt and sugar Add some pectin Add some whole jalepenos (probably optional) Transfer to jars

I have found that the problem with thicker batters not adhering to peppers generally is to do with the outer membrane protecting the flesh of the jalapeno. Essentially, you need to try to remove or weaken its effect. You can minimize the effect of the membrane by: roasting the pepper, then steam in a brown paper bag and remove it scoring the membrane ...

First, Jalapenos do not ripen once picked. No pepper does. Red jalapenos are actually ripe and have more flavor, although they are not, in my experience, any hotter than the standard green, slightly-less-than-ripe, jalapenos. There is no relationship between shape and capsaicin content that I know of. So, mostly you're just trying to get jalapenos ...

I've dried out chillies a bunch of times, both with and without a fan-assisted oven. It's much easier with a fan oven, but not impossible with a conventional oven, but it is wasteful of energy in a conventional oven as you have to leave the door cracked. That and you must have an oven that has a very low setting. The reason that heat works is that heating ...

When it comes to drying, air flow is actually more important than temperature. If your oven does not have a convection mode, I wouldn't even bother. Furthermore, even if your oven does have a convection mode, chances are that it cannot maintain a low enough temperature to dry the peppers without actually cooking them in the process. If you know that your ...

The primary conditions affecting hotness (capsaicin production) are genetic and environmental. Stressed plants generally produce more capsaicin than non-stressed plants, all other things being equal. This is why some weeks you'll go the the grocery and get jalapenos that are quite mild, and other weeks some peppers that look identical will rip your face ...

I read an article on seriouseats that suggested "double breading" them. They also suggest tossing them in the freezer for a while before breading and before frying to prevent the filling from leaking.