The jalopeno that keeps on giving...

Thought I'd share things I learned about jalopeno, having never used it before week 1. First, adding a little jalopeno to spaghetti sauce does very little to add flavour/hotness. Must be due to the tomatoes - what do you think? Second, adding a tiny sliver of jalopeno when making vegetable stock adds a WHOLE lot of flavour and hotness! Fire in the throat unless you swish the broth in your mouth a bit before swallowing. I need some sort of book on how flavours work together and how to pair foods!