The right amount of jalapeño Often when I make soup I add a minced jalapeño (with the seeds) into the soup. I know that the pepper has a (I believed) 1,500-2,500 heat range and so when I add a full pepper on the low end of that scale it's fine and I get that tongue numbing heat sensation. When the pepper is on the higher end I get the throat burning dire-need-of-milk sensation. 

If the pepper is on the low end and I only add half then the heat is also undetectable. Though on the high end with only half then it's just the right amount.

How can I use the right amount of jalapeño?
The heat of individual peppers varies. Add a little bit at a time, tasting as you go. You can put more in, you can't take any out!