As someone who does small scale food production (not with jalapeños) I appreciate it. The big salsa producers surely just have someone running a mass spec on si

As someone who does small scale food production (not with jalapeños) I appreciate it. The big salsa producers surely just have someone running a mass spec on site. Consistency is a lot harder for smaller producers who don’t have the budget for expensive machines/scientists and ready access to capsicum. (I actually do buy that in liquid form for one product, but not an oleo-resin, something water-soluble.) In cooking for myself, I still appreciate it. I like heat more than nearly anyone, to the point where it’s borderline pathological, but I also like pepper flavor, and now I get to use more of it! When I come across a batch of less hot habaneros I buy all I can, they have a wonderful flavor and I’d like to use more of them.