Oh my fuck are my fingertips burning right now.
D:
I've seeded more jalapeno peppers than I could count in one day and have developed a trick to do it quickly and easily. 1. Find a piece of silverware with a thin handle that has a curve running down the length of the handle. Not a curve down the length of the handle but if it has that no problem but a curve over the width. If you don't have one you can find one at the Salvation Army or steal one from a restaurant. It's cheap silverware. 2. Cut the end off the pepper. 3. Push your curved silverware handle down the pepper and spin it around. It will disconnect all the pith and seeds from the body of the pepper after you get the technique down. 4. Pull all those guts out when you extract the handle. You may want to tap the pepper out to get all the seeds. I've taught a dozen cooks this trick, and I'm sure that they have taught a dozen more. It's the fastest easiest way to gut a jalapeno.
Do me a favor. Unless you really REALLY like Jalepenos specifically, try a different pepper. Personally, I find Jalapenos bitter and unpleasant most of the time, and much prefer serranos or fingerhot chilies because of the marked difference in flavor. Edit* Also get gloves.
They're not that bad. I know you know your shit when it comes to peppers. But red delicious are so abhorrently bad....
And see, i do just fine with red delicious. They aren't great, but if you want an apple, they are one. Without jalapenos there'd be no chipotle, and chipotle is a delicious spice. But if I'm going for "not smoked in adobo" there are better choices than jalapenos.
Is there anything kleinbl00 doesn't know his shit on? I will study it for five years, in hopes that one day the subject comes up, and he can say "Wow, I never knew that. Thank you, from the bottom of my heart. Today, you have broadened my horizons and I am deeply humbled."
Aren't serrano peppers magnitudes hotter? I just use them for spicing stuff up, not really for flavor. Husband sometimes cuts them up to top his pizza and I think they're at his tolerance limit there if we get them from anywhere but safeway, but I can't bear that concentration.
No. Both can be hot if you don't seed them. As I'm allergic to peppers I use them sparingly, and serranos are my go-to for seasoning. If I need more than that, canned green chile (ortega from Hatch, NM) beats jalapenos. Anaheims are better for rellenos. If I want one batter dipped and filled with cream cheese... Well, I never have, so I guess jalapenos are great for that.
I'm speaking from experience here, so trust me when I say that you'll probably want to avoid rubbing your eyes until you wash your hands. Which, I'm sure you already know. Still, I wish someone told me that years ago . . . So, what are you making?
Equally important, for men anyway - if you've been cutting peppers, wash hands both before and after peeing. I worked in a kitchen when I was at University and learned this one the hard way.
I already washed my hands with straight dish soap like immediately after. I think my skin is just extra sensitive to it or something. The ribs of a pepper has the highest concentration of the capsaicin if I remember rightly, so I went in the deep end so to speak. The jalapeno was for guacamole for homemade burrito bowls.
There's been an unfortunate trend in tarting up guacamole. Much like margaritas the results have been lackluster. My guacamole has devolved to 2 avacados
1 lemon
1 T cholula
Salt
Pepper Juice lemon, dice avacado in peel, mix together roughly and serve.
Mine is tarted up but I like it. 2 avocados, a chunk of onion, 1/2 a seeded jalapeno, a tbsp or so of bottled lime juice, a small handful of cilantro leaves, pepper, salt, garlic and a dash of cumin. Pulse in a small food processor. None of that tomato nonsense though.
I'm no gardener, but I'm curious what you think of this - my wife's dad lives in Arizona (in the mountains between Phoenix and Flagstaff), and he swears that if you want your peppers (habaneros for him) to be hot, you need to plant them in "angry" soil - poor, thin, rocky soil, and keep them thirsty. Too soft a life and they don't get as hot, he says. Any idea if there's any truth to that? He does grow a nice pepper.
I was told that the more scars the pepper has, the hotter they are. Scars being those brown lines that people assume means the pepper was grown on a sick plant. Apparently there are strains of peppers, mostly jalapeno, that are grown to be more aesthetically "correct" and it makes them less hot.
Honestly? Not a clue. Though if I had to guess, it keeps the pepper a little bit on the drier side, making the oils more concentrated, adding to the heat. Though, the peppers we grew always ended up hotter than the store bought ones anyway. Maybe cause they're fresh picked?
Been pretty blind ever since 3rd grade or so. Once, I made salsa with some poblanos the night before a scheduled wakeboarding session. Time to put in contact lenses! I fucking did it. I cried all the capsaicin out of my eyes after barely managing to get the lenses in, it took about 45 minutes and cost me a lot of tears and snot. Then I went wakeboarding. :) Edit: to clarify, by "blind since 3rd grade", I mean that I've required corrective lenses since then. I was not cool enough to wakeboard in 3rd grade.