A recent exchange with a reader on that subject led me to an online guide that seems to have merit. If it’s true that jalapeños get hotter as they get older (if only that were true for the rest of us), and that smooth skin is the sign of a young jalapeño, then look for the ones that are slightly darker green and look a little worse for wear, with tiny “stretch” or stress lines that run vertically from the tip end. I tested this recipe with peppers new and aged, and found the telltale signs of older jalapeños to be true. Then again, if a possible 8,000 Scoville units doesn’t scare you, taste before you toss the green bits in.
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