Jalapenos are in everything!

Doesn’t Sonic have a jalapeno chocolate milkshake?

I think I remember hearing that in their commercial?

Even the Japanese (the local ones) are getting in on the act.

One local sushi place has a sushi/sushimi/whatever the rice-burrito shaped things are with fresh jalapeno and cilantro in it.

I like it.

Wrong. Pepper works very well with chocolate. Ask the Aztecs. Or check out some of the chocolate hot sauces put out by Toad Sweat for ice cream. Delicious!

Besides, if you use habs, you want the flavor. The fruitiness is what makes them so tasty.

I love habanero because it has such a good flavor; the heat is an added bonus. I’m not a fan of ghost pepper because it doesn’t taste very good.

Jalapeno isn’t really all that spicy unles you get raw seeds. I’ve been adding sliced pickled jalapeno to burgers for years, and the current trend of the cook putting them on for me is a good thing. McDonald’s jalapeno double has the added attraction of crispy fried jalapeno chips, and it is a genuinely great little burger.

I agree on both accounts. Besides chocolate & chile pepper being an ancient pairing, you want habaneros for the flavor, not necessarily the heat. The Capsicum chinense peppers taste quite different than peppers from other species. I would love to have an apricot-habanero or mango-habanero ice cream (and I’m willing to bet if I google it, someone has come up with one, right?)

Same here. Two years ago I grew both ghost peppers and Trinidad scorpions along with Scotch bonnets, habaneros of various types, and fataliis. The ghost and scorpions were my least favorite of the bunch. You really couldn’t tell that they were that much hotter than the others (in fact, I think my fataliis were the hottest of the bunch), but they had a kind of acrid, perhaps somewhat astringent, chemical flavor to them. The fataliis were my favorite, although the rest (minus the ghost and scorpions) were great, too.

I’ve tried ghost peppers and they were simply painfully hot, without much flavor. IMHO.

On the other hand, jalapenos, even with seeds, are not hot enough for me. I’ve been growing Scotch bonnetpeppers for years because I love the taste plus heat, and am growing Thai Dragon peppers this year.

Scotch bonnets are between 100,000–350,000 on the Scoville scale. Jalapenos are around 2,500 to 8,000, which actually makes them pretty wimpy. Ghost peppers are wimpy compared to the Trinidad Moruga Scorpion with a mean heat of more than 1.2 million Scoville heat units. :eek:

Around here they’ve been selling the poppers since at least the mid-90’s. My GF at the time and I loved them and went there all the time.

And your wrong about the dipping sauce. It is awesome. I used to put it on waffles and ice cream and stuff. But then I discovered jalapeno jelly and now I just keep a jar of that around. Peanut butter and jalapeno jelly sandwhich are awesome.

I used to live by a giant fancy Target that sold mango habanero chedder cheese. It was soooo good. My current Target is a tiny thing and barely even sells cheese.

Wait, so there’s a pepper out there now that’s hotter than the ghost pepper? I was just getting used to ghost peppers dethroning habaneros!

And agreed that jalapeno jelly is good. Even my mom, who orders everything “as mild as you can make it”, makes (and likes) jalapeno pear jam. As far as I’m concerned, jalapeno is just the right combination of flavor and heat, where neither overwhelms the other.

There’s actually a couple. There’s a couple strains of the Trinidad Scorpion, there’s a couple 7-pot peppers, as well as something called “The Carolina Reaper.”

Once you get used to the heat, you’ll notice that habaneros and jalapeños have very different flavors. Jalapeños have more that ordinary bell pepper flavor with some heat to them, while habaneros and their ilk just have a completely different flavor profile, more citrus and tropical fruit, that sort of thing. They even do make some sort of habanero varieties without the heat, but I’ve never had them.

At least they’re tasty and edible, unlike evil cilantro.

My spouse has been putting jalapenos in cornbread for 20 years. It’s a good flavor combination.

You all should try a jalapeno martini. Quiet tasty.

I put chilis in mine, but I usually use canned green chilis. I’ll have to try jalapenos next time.

I don’t make that much cornbread, but I concur that jalapeño corn bread is delicious. Poblanos work well, too. Just any chile and corn = yum.

Isn’t cilantro one of those things that a single gene will make it taste like disgusting soap, but without that gene it’s just another herb?

Anyway, the jalapeno martini reminded me of my favorite beer. The “Cerveza Chilebeso” by Great Basin Brewery in Sparks, NV.

Try shredded cheese and chipotles in the cornbread. I use two canned chipotle chiles, chopped, if other people are going to eat it; and three chiles if I’m making it for myself.

Jalapeño personal lubricant exists, called “warming lubricant”.

I’ve made jalapeño fudge using a Velveeta-based recipe and tossing in some pepper jack. It’s even better after mellowing in the freezer for a few days!

That last I read on it was that appears to be a mix of genetics and cultural associations with the flavor. Plenty of people (like me) initially tasted the soapiness/stink bug flavor and managed to overcome it.