I take offense that hatch green chiles are claimed to be less spicy than jalapeños. Also, habañeros are pretty often not that spicy, though plenty of them are.
There was a booth on a Rotterdam market named “Spice Girl”. They sold a number of interesting things like the chili oil we are using (very carefully, and we are used to hot food!), and the pickled gherkins - with a habanero in the jar. Absolutely recommendable. Sadly, they no longer run that booth, as they have gone online.
I take offense that hatch green chiles are claimed to be less spicy than jalapeños. Also, habañeros are pretty often not that spicy, though plenty of them are.
Supermarket jalapeños these days are really lacking in heat- I’ve done zero research on this but 15, 20 years ago they had much more of a kick.
There was a booth on a Rotterdam market named “Spice Girl”. They sold a number of interesting things like the chili oil we are using (very carefully, and we are used to hot food!), and the pickled gherkins - with a habanero in the jar. Absolutely recommendable. Sadly, they no longer run that booth, as they have gone online.