I’ve been eating my jalapeños all summer, pretty much as soon as they turn red. They’re really tasty and not even hot if you wait until they’re fully red. I also planted a habanero in one of the planters at work, and we’ve been watching it grow all summer. It’s had a lot of peppers, but none of them have any color. I finally gave up and started eating them anyway, first one by itself and then another with a salad at lunch. Without a doubt those things are painfully hot. I’ve been very careful to eat the outside and mostly stay away from the inner web that holds the seeds, but even still just a little goes a long, long way. By the numbers jalapeños are 2,000-10,000 scoville units, while habaneros are 200,000-300,000, or 20-150 times hotter. They are very good, just a little too hot.

Links:
http://en.wikipedia.org/wiki/Habanero
The Scoville scale