I make salsa once a month and have noticed this the last couple years. Occasionally get a spicy batch, but more often am adding habaneros to bring up the heat.

I make salsa once a month and have noticed this the last couple years. Occasionally get a spicy batch, but more often am adding habaneros to bring up the heat. I made a verde for the Super Bowl a couple weeks ago and tried to keep it mild since I didn't know everyone's preferences. Even after 3 jalapenos in a small batch of salsa, it had almost zero spice (commented on by party goers - still tasty though). Last week on the show Chrissy and Dave Dine Out, the chef of an Ethiopian restaurant in LA commented how she quit using jalapenos because they're not spicy anymore and opts for serranos in her dishes instead. Anyway, I kept thinking I was getting weak batches/unlukcy in my jalapeno selection, but I guess I need to start going for serranos.