Question on jalapeño

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A lot will depend upon how hot you want it.  Leave the seeds and membrane or remove them, etc...

I eyeball it at around .5-1 deseeded jalapeno per pound of meat, depending upon the size of the jalapenos.  I also blanch mine prior to dicing up for use.
 
I use about 1 per pound (seeded), but I don't blanch mine.

I like the crunch they give in the sausage.

Al
 
 
I use about 1 per pound (seeded), but I don't blanch mine.

I like the crunch they give in the sausage.

Al
I'm up there with Al. One per pound seeded not blanched.
I should have clarified why I blanch mine.  

I buy my jalapenos from a Farmer's Market here locally.  In the past they have had some issues with the types of fertilizers being used that could possibly carry listeria or other gastrointestinal nasty critters.  I also grow some of my own and I use a manure based fertilizer that I get from one of the local farmers...

The local health department recommends blanching if the veggies could be consumed by anyone with a weakened immune system (my wife).

That's why I do it and I've gotten used to typing it...  LOL
 
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