Culinary question: JAPALENO's

[Widder, SASS #59054]

I like the flavor of a Japaleno, but I basically can't hack the hotness.

 

Yesterday, at my local Mex Rest, I ordered my meal and a side dish of 'fried Japaleno'.

It was fried well, apparently in some kind of oil, and it was sliced like a banana (cross ways, not long ways).  

 

The sliced contained the inner 'rib' portion and the seeds.

 

I consumed the whole thing, even the rib and seeds, and there was not a speck of 'hot' in the whole thing.

It was  the best jalapeños I've ever ate..... and it had NO HOTNESS.    Just a flavorable pepper taste.

 

Can someone tell me what kind of oil or preparation was done to negate the hotness of the jalapeño

without removing the 'rib' or seeds?

 

Thanks

 

..........Widder

 

[Brock]

They are not all the same. you can have the recipe and a totally different outcome.

[Subdeacon Joe]

Two things going on. First is that commercially grown jalapeños are much milder than they were 20 years ago.  They've been cross-bred to be larger, meatier, milder,  and more consistent in flavor.  That's because most go to processing for salsa and hot sauce,  and the manufacturers need consistency. 

 

Then you have the frying in hot oil which can break down the capsaisin. That takes away the heat. 

 

 

[Gracos Kid]

I had never had bacon wrapped jalapenos until I was in Pasadena at a wedding.  I think they were called "poppers".   Absolutely delicious and not overly spicy hot at all......Makes me wish I had some now......

[Capt. R. Hugh Kidnme]

Switch to Anaheims. Hotter than bell peppers; but milder than jalapenos. Still have a delightful pepper flavor.

 

We get them at our farmer's market, and eat them as a side, several times a month in Summer.

[Subdeacon Joe]

55 minutes ago, Gracos Kid said:

I had never had bacon wrapped jalapenos until I was in Pasadena at a wedding.  I think they were called "poppers".   Absolutely delicious and not overly spicy hot at all......Makes me wish I had some now......

 

Poppers have the seeds and ribs removed and have a cheese, usually cream cheese, stuffing.  Both cut down the heat. 

 

 

6 minutes ago, Capt. R. Hugh Kidnme said:

Switch to Anaheims. Hotter than bell peppers; but milder than jalapenos. Still have a delightful pepper flavor.

 

We get them at our farmer's market, and eat them as a side, several times a month in Summer.

 

 

He had them at an eatery, so he might not have had the option. 

 

There's a difference in the flavor profiles of the two.  Widder said he likes the flavor of jalapeños. They have a bright and distinctly "vegetable" profile,  whereas Anaheims have a mellow, slightly sweet and fruity taste. 

 

When I make pics de gallo I use both, along with Poblano, Fresno, and Serrano peppers because they all bring different flavors as well as heat levels. 

 

And I take a small taste of each pepper because I've been unpleasantly surprised by an unexpectedly hot pepper. 

 

Re: unexpectedly hot.  My preferred store bought salsa is La Victoria Chunky Medium. Little thermometer symbol on the label in case you couldn't read.  25 years ago that "medium" could be anywhere between,  "Not even a tingle" to "OMYGAWD!!!!! Milk!  I need milk!" and instantly sweating and taste buds ruined for the day.  For the last 10 or 15 years there's almost no variation in heat levels. 

[Blackwater 53393]

For you that suffer from sensitivity to hot spices, peppers especially, one of the best quenchers is bananas! Better than milk or bread and way better than water!

 

Lately, the jalapenos around here have varied from bell pepper to habanero! I love ‘em all, so I just roll with the punches and enjoy the surprise!

 

A batch of bacon wrapped stuffed jalapenos would go down nicely right about now!❤️

[Doc Shapiro]

The best thing to get the "hot" out of the mouth is vodka.  Rinse and spit it out (or swallow pending your preference).  The alcohol pulls out the capsasin oil that makes them hot.

[Widder, SASS #59054]

DOC,

do you suppose that Mex Rest used some Vodka to fry that Jalapeño?

 

..........Widder

 

[Chas B. Wolfson, SASS #11104]

 My somewhat off track jalapeno story.

For many years, Annie and I hosted a Christmas Eve open house.  I did the majority of cooking and baking due to her work schedule.  Anyways, one year I thought stuffed jalapenos would be a good addition to the southwest themed menu.  So there I was cutting the peppers in half and removing the seeds and inner membrane prior to filling with cream cheese and topped with bacon bits and chopped chives.  As I was nearing the end of cutting and cleaning, the call of nature interrupted the proceedings.  As I was in the privy taking care of the business at hand, a very strong burning sensation started to make it's presence known.  Boy, howdy that was some of the most intense pain I have ever felt.  And it lasted for quite awhile.  Realizing after the fact that washing my hands first prior to the task at hand would have been a good thing.

Reading the above post, I wonder if the Vodka would have helped down there so to speak.🥵

Chas B 

Who has NEVER made that mistake again!

 

Edited July 9 by Chas B. Wolfson, SASS #11104

[The Original Lumpy Gritz]

Milk kills the burn much faster!

BTDT.....🤣

[The Original Lumpy Gritz]

Milk kills the burn much faster!

BTDT.....🤣

Give these a try for the mild type.

https://www.mezzetta.com/products/deli-sliced-tamed-jalapea-o-peppers?variant=40661546729638&country=US&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gad_campaignid=21783305277&gbraid=0AAAAADq4F7QKmed6LWBbZwgXsZ7JPEIAM&gclid=Cj0KCQjwjb3SBhDgARIsAMKiWzj4yOYxw5Gg6EMNVQum4Ji4_wBsKNv0g99rr53jcAA5cHYfFqzmhzEaAq7OEALw_wcB

[Texas Maverick]

A long time ago I had a friend that married an American Indian from New Mexico. She made an appetizer of hot sauce and fried bread. You were to dip the bread in the sauce and eat it. She made two versions of the hot sauce. One for her and one for us gringos she would say. Some of the daring people at the party would try her sauce and ALL paid for it. You could just wave the bread over her sauce and the bread would burn your mouth. I tried just touching the sauce once with the bread and my mouth burned for two days. She said she had to grow her own peppers because she couldn't get any hot enough from the store for her. Her fried bread was heaven so the appetizer didn't last long at our parties. I never could get to the point to eat hers. The gringo sauce was delicious with the right amount of heat for us. She was a little off it turned out, my friend ended up divorcing her and she didn't take it well and she shot and killed him, their son and then committed suicide. Sad story all around.

 

TM

[Doc Shapiro]

2 hours ago, Widder, SASS #59054 said:

DOC,

do you suppose that Mex Rest used some Vodka to fry that Jalapeño?

 

..........Widder

 

Highly unlikely!  Maybe rattlesnake venom...

[Edward R S Canby, SASS#59971]

10 hours ago, Gracos Kid said:

I had never had bacon wrapped jalapenos until I was in Pasadena at a wedding.  I think they were called "poppers".   Absolutely delicious and not overly spicy hot at all......Makes me wish I had some now......

My wife and I served poppers at our wedding reception.  We bought them frozen from Costco.  There were no leftovers.

 

My favorite way to serve jalepenos is in cornbread.  I always add some when I bake it.  I ordered some at a restaurant in Branson and told the waitress we usually add more jalepenos.  She asked how much more, and I said about twenty times more.  She looked horrified.

[Widder, SASS #59054]

5 hours ago, Doc Shapiro said:

Highly unlikely!  Maybe rattlesnake venom...

 

Now I understand why Blackwater likes me so much......

 

Nothing like a good ole 'Habanero Rattler' for breakfast!   (now that would make for a great Cowboy alias)

 

 

..........Widder

 

[watab kid]

14 hours ago, Widder, SASS #59054 said:

I like the flavor of a Japaleno, but I basically can't hack the hotness.

 

Yesterday, at my local Mex Rest, I ordered my meal and a side dish of 'fried Japaleno'.

It was fried well, apparently in some kind of oil, and it was sliced like a banana (cross ways, not long ways).  

 

The sliced contained the inner 'rib' portion and the seeds.

 

I consumed the whole thing, even the rib and seeds, and there was not a speck of 'hot' in the whole thing.

It was  the best jalapeños I've ever ate..... and it had NO HOTNESS.    Just a flavorable pepper taste.

 

Can someone tell me what kind of oil or preparation was done to negate the hotness of the jalapeño

without removing the 'rib' or seeds?

 

Thanks

 

..........Widder

 

my wife does as well , i like it a little in certain conditions but in general avoid what upsets my tummy , 

[Texas Maverick]

I bought some called Sweet Heat and they are delicious. Not real hot but you can still feel the heat as well as some sweetness to them.

 

 

TM

[Forty Rod SASS 3935]

19 hours ago, Chas B. Wolfson, SASS #11104 said:

 My somewhat off track jalapeno story.

For many years, Annie and I hosted a Christmas Eve open house.  I did the majority of cooking and baking due to her work schedule.  Anyways, one year I thought stuffed jalapenos would be a good addition to the southwest themed menu.  So there I was cutting the peppers in half and removing the seeds and inner membrane prior to filling with cream cheese and topped with bacon bits and chopped chives.  As I was nearing the end of cutting and cleaning, the call of nature interrupted the proceedings.  As I was in the privy taking care of the business at hand, a very strong burning sensation started to make it's presence known.  Boy, howdy that was some of the most intense pain I have ever felt.  And it lasted for quite awhile.  Realizing after the fact that washing my hands first prior to the task at hand would have been a good thing.

Reading the above post, I wonder if the Vodka would have helped down there so to speak.🥵

Chas B 

Who has NEVER made that mistake again!

 

My son was married to a Mexican woman and was helping her and my wife get some food together.  He was prepping the jalapenos and scratched his nose...and spent the next two hours sneezing his brains out.  His MOL showed up, washed his face and hands with mayonnaise (did I spell that right?) and he stopped sneezing almost instantly.

[Injun Ryder, SASS #36201L]

22 hours ago, Doc Shapiro said:

The best thing to get the "hot" out of the mouth is vodka.  Rinse and spit it out (or swallow pending your preference).  The alcohol pulls out the capsasin oil that makes them hot.

 

22 hours ago, Widder, SASS #59054 said:

DOC,

do you suppose that Mex Rest used some Vodka to fry that Jalapeño?

 

..........Widder

 

 

While in Houston on a business trip many years ago, we were at a bar in a restaurant that had a big jar of jalapenos soaking in gin. They called this a "Cajun Martini". I tried it. Now I like things a little spicy but, OH LORD!, this concoction would strip paint!