Find the Freshest

• You can readily grow jalapenos yourself or find them in the produce section of your supermarket at a reasonable price. Usually bright green, they may turn red as they mature. Look for glossy skin and no bruising or soft spots. Jalapenos' heat rating is moderate to hot. On the Scoville scale, a system that rates the heat level of peppers in multiples of 100 units, the mild jalapeno earns between 1,000 to 1,500, while some varieties rate 2,500 to 8,000 Scoville units. Compare this to green bell peppers, which rank a zero, Thai chiles which get 50,000 to 100,000, and habeneros, which earn 150,000 to 575,000 Scoville units. Fresh jalapenos tend to be hotter than canned ones.

Seeds or No Seeds?

• The hottest part of the jalapeno, or any pepper, is the membrane and the seeds. For less heat, remove the membrane and seeds before adding jalapenos to your recipe -- and to boost the heat, throw these into the recipe along with the pepper's flesh. Most recipes, such as salsas or salads, call for the raw peppers to be finely minced so their heat is distributed evenly throughout the dish.

Prepping the Pepper

• If you are sensitive to hot peppers, wear food-prep appropriate gloves when chopping fresh jalapenos. Do not touch your face or your eyes when prepping chiles. The capsaicin found in the membrane causes serious burning and irritation. Split the peppers in half lengthwise and slide your knife along the edge of the membrane to remove it.

Fresh or Canned?

• You can substitute fresh jalapenos for pretty much any recipe that calls for canned or jarred versions. Use either type in recipes such as stewed beans, chile and corn bread. If a recipe calls for fresh jalapenos, subbing in canned may produce an inferior product. For example, fresh salsa benefits from the bright heat of fresh peppers.