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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 ...