I already washed my hands with straight dish soap like immediately after. I think my skin is just extra sensitive to it or something. The ribs of a pepper has the highest concentration of the capsaicin if I remember rightly, so I went in the deep end so to speak. The jalapeno was for guacamole for homemade burrito bowls.
There's been an unfortunate trend in tarting up guacamole. Much like margaritas the results have been lackluster. My guacamole has devolved to 2 avacados
1 lemon
1 T cholula
Salt
Pepper Juice lemon, dice avacado in peel, mix together roughly and serve.
Mine is tarted up but I like it. 2 avocados, a chunk of onion, 1/2 a seeded jalapeno, a tbsp or so of bottled lime juice, a small handful of cilantro leaves, pepper, salt, garlic and a dash of cumin. Pulse in a small food processor. None of that tomato nonsense though.
I'm no gardener, but I'm curious what you think of this - my wife's dad lives in Arizona (in the mountains between Phoenix and Flagstaff), and he swears that if you want your peppers (habaneros for him) to be hot, you need to plant them in "angry" soil - poor, thin, rocky soil, and keep them thirsty. Too soft a life and they don't get as hot, he says. Any idea if there's any truth to that? He does grow a nice pepper.
I was told that the more scars the pepper has, the hotter they are. Scars being those brown lines that people assume means the pepper was grown on a sick plant. Apparently there are strains of peppers, mostly jalapeno, that are grown to be more aesthetically "correct" and it makes them less hot.
Honestly? Not a clue. Though if I had to guess, it keeps the pepper a little bit on the drier side, making the oils more concentrated, adding to the heat. Though, the peppers we grew always ended up hotter than the store bought ones anyway. Maybe cause they're fresh picked?