Store jalapeno heat levels are wildly variable. If I grew my own same plant peppers consistent?

[bump]

@slowlearner

A couple decades back the esteemed scientists at Texas A&M University created the TAM jalapeno, a mild Jalapeno. One of the stupidest ideas ever. I mean, stupid. How stupid can you be? The Aggies are famed for their stupidity in Texas, and for their big fat butts. That TAM pollen has gone everywhere, and it’s harder and harder to find a truly hot Jalapeno. The only stupider thing the Aggies ever did was bulldoze T.V. Munson’s original collection of grapevines he created after saving the world viniculture industry with rootstock from native Texas vines. God, I’m mad, if only my peppers are hot this year!

Screw you.

Anyway, I think you’re confusing the Texas Agricultural Extension Service or some of the other state-level agricultural agencies which are administered under the aegis of Texas A&M, with the school itself, in the case of Munson’s grapevines. Munson wasn’t ever anywhere near College Station, and if anything, A&M preserved his varieties.

http://aggie-horticulture.tamu.edu/southerngarden/Texaswine.html

And the TAM Jalapeno was something that the market demanded apparently. I doubt you’re getting them often- they’re truly not hot at all, like jalapeno-shaped bell peppers. Grocery store ones do vary in heat; and if you’re really wanting hotter, use a serrano or two along with your jalapenos; they’ll solve the heat issue quickly.