Since I am making cheddar jalapeno corn bread tomorrow and I just posted about Jalapeno Lime sauce I figured I might give a little advice about how to pick the perfect jalapeno. Essentially it comes down to flavor. How hot do you want your dish to be? If you like a mild flavor use a fully green jalapeno (they should be about 3 inches long to be ready to eat). If you like a little bit of heat running try to find a jalapeno that has a vein of purple or red running through it. It'll add more bite to your dish but not make you want to swallow your own tongue. Of course a full on red jalapeno has the most heat. You can still modify the flavor whatever color you get. If you remove the seeds and the vein surrounding the seeds you remove the greatest concentration of capsaicin which creates the heat (and is also a cancer fighting chemical but really is only effective if you eat about 24 jalapenos a week). Leave the vein and some of the seeds and get more heat.
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