All sound advice. Here is another possibility, with fresh peppers from the produce or farm stand.
I have found Serranos to be fairly consistently hot, so I often use them in preference to jalapenos, which in recent years have been unpredictable here.
When in doubt, I will split the pepper lengthwise and scrape the seeds out. Then put it in without chopping it. Taste after whatever you are making has been cooking for a while, and if the heat is coming in, but still shy of what you want, take the peppers out. It will continue to get hotter for a while.
If you insist on some exact preconceived heat, you can raise it with a little hot sauce if you are close. Of course if you have left it in too long it will be hard to undo without changing the size of the whole recipe.
Or, you can just let it be an adventure and see how it comes out. Don't get hung up over fine points in that case. Have fun.
Rodney Myrvaagnes NYC J36 Gjo-a
Overwhelmed by "onetime use" !! 3454Got me here, sweet and sour chicken sounds like what you've done once. Might be usefull with fruit to make a dessert. A good marinade additive. It...
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