I like my peppers to have heat. If I eat a pepper, I want and expect the heat.
I dislike the TAMU jalapeños. Such a terrible waste of a nice pepper. Major shade thrown on the idiots that ruined the jalapeño.
I rarely buy jalapeños anymore because of the TAMU pepper.
How can I discern a TAMU jalapeño from a regular jalapeño? Is there a proven way to do this without tasting it?
I dislike the TAMU jalapeños. Such a terrible waste of a nice pepper. Major shade thrown on the idiots that ruined the jalapeño.
I rarely buy jalapeños anymore because of the TAMU pepper.
How can I discern a TAMU jalapeño from a regular jalapeño? Is there a proven way to do this without tasting it?