The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Gina on August 29, 2011, 06:15:39 PM
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Jalapenos - is there a way to tame them so they are not so hot?
I bought a big jar at wally world but they are friggin' hot! Is there something I can add to the jar to tame them a bit?
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Whole peppers? Cut them open and remove the insides or roast/bake/smoke them.
I don't like those jars of pre-sliced peppers, only whole ones.
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It's sliced jalepenos.
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Use less. That is all I got.
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With sliced there isn't really anyhing you can do other than to remove the middles entirely. The seeds and the white part are where the "fire" is. Sliced and pickled jalapenos really don't lend themselved to slicing away the inner ribs. I guess you could slice them up and try to get out the middles/seeds. Or just use less.
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Chopped up into smaller pieces, it's good with spaghetti and meat sauce or lasagna.
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Poo. I usually chop a bunch of them up and put in my salad. I like a little heat but these things are really hot. I thought there might be something like sugar or something I could add to the vinegar/liquid to cool them down.
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Jalapeños can vary in heat from batch to batch, even with the same brand. We just use fewer of them if the batch is a hot one.
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Just get a bottle of Daves Insanity Sauce and take a drink off it. Those Jalapenos won't be so hot.
(I actually did this, put it on tacos like red sauce) :o
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I get those, too. Sometimes they're too hot, even for me. Garlic tames down the heat, at least what one feels in their mouth. Of course, the next day you might be saying, "come on ice cream!!"
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try adding a bit of sugar?
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try adding a bit of sugar?
I agree, it's worth a try. I'd drain the liquid out of the jar, mix it with some sugar in a saucepan, and heat it until the sugar is all dissolved. Add a bit at a time, tasting as you do. Let it cool a bit, then pour it back into the jar over the jalapenos, and let them sit for a day or two before you use them.
I do like the pickled ones that are done like sweet pickles. They still have some heat, but the sugar tempers them a bit.
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sugar will just make it sweet & sour. If anything, it will kill the vinegar taste (or make it better). Trust me on the garlic thing. It's a problem I've had to overcome with both my chili & my salsa. Dunno why, but it always kills the heat (at least on one's tongue)
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Dilute it 50/50 with sliced habenaro.
You won't even notice the Jalapeno.
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Dilute it 50/50 with sliced habenaro.
You won't even notice the Jalapeno.
:lmao: I got excited til I figured it out
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Dilute it 50/50 with sliced habenaro.
You won't even notice the Jalapeno.
:cheersmate:
I'm still laughing over this ...even harder after reading Gina's follow-up... :rofl:
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Dilute it 50/50 with sliced habenaro.
You won't even notice the Jalapeno.
:lmao: I got excited til I figured it out
:rotf: :rotf: :rotf: :rotf: :rotf: :rotf: :rotf:
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Bake some in a pan with a little oil on a low heat (300º) for about half an hour or 45 minutes, or sautee them in a saucepan. It will knock some of the heat off and they're pretty good for later. Don't forget to drain the oil. That's where the heat goes. You can throw in a little lime juice toward the end to add some flavor, but don't add it too early.
I saw Rick Bayless roast a dozen heads of garlic in olive oil mixed in with some lime juice. It looked so good.