In search of the perfectly mild Jalapeno.

I'm a chili-head but have given up the extreme heat due to stomach problems. Currently I have plans to grow some Jalapeno "Senorita's" which are down at 300 to 500 scoville units. I tried the Jalapeno "TAM" but the Jalapeno's were still quiet hot, which I am told may be due to my climate, and growing conditions. My goal is to grow a Jalapeno that has the heat level of what would be comprabale to a splash of Durkee/Franks "red hot" sauce. I will be starting them w/in the next couple weeks! My only fear is that these Senorita's may be too mild. I Love Grilled Jalapeno's! I'll update upon harvest.

Okay the Senorita's (no pun nor double entendre) are under lights having just sprouted and are now in soil. I hope that an early indoor start leads to lots of production.

Unlike my Black Krim Tomatoes, the Senorita peppers haven't broken through the soil yet.