The method I use for my jalapeño pale ale always works. I use 2-3 for a 5 gal batch. Broil them, peel the skin, deseed them. Place in I Muslim bag and into the secondary. You can start to taste it after 24 hrs so start there. I've left them for 4 days and it was really hot!
PRIMARY:Dopplebock, Nelson Savin Session Pale, DIPA
KEGGED: M.O./Mosaic SMaSH, Smoktoberfest, english old
ON DECK: Cascadian Dark, Winter Warmer