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10

The only way to test for capsaicin besides tasting is chemical testing, namely liquid chromatography. Problem is, the same kind of chili can be quite different in heat, even on the same bush it can be quite different from my experience. No idea why, though. Here is one tip on how to check the heat of a chili without actually eating part of it, but still ...


5

I have found that the problem with thicker batters not adhering to peppers generally is to do with the outer membrane protecting the flesh of the jalapeno. Essentially, you need to try to remove or weaken its effect. You can minimize the effect of the membrane by: roasting the pepper, then steam in a brown paper bag and remove it scoring the membrane ...


5

There's quite a few recipes online. This one seems pretty simple. It looks like in general, you: Liquify your peppers Cook the result with vinegar Strain it Cook the result with salt and sugar Add some pectin Add some whole jalepenos (probably optional) Transfer to jars


5

As near as I can determine, "nacho sliced" is simply a marketing term for such pre-sliced, pickled jalapeno peppers. A quick Google for the term brings up several brands which appear identical to one another. There are also similar combinations of the words such as "nacho jalapenos, sliced". The bottle on the right is the only one labelled as such, but ...


3

Through experimentation, I got the answer. The answer is rice vinegar, a little sugar, a little salt (not so much salt and sugar as to make the vinegar seem like "seasoned rice vinegar" as for sushi, just a pinch of each) and time. After two days in the fridge the sliced fresh jalapenos mellow a bit, but they seem even a little crunchier than when they were ...


3

Cut the tiniest amount off the tip of the jalapeño and put it on your tongue: after a few times, you'll get a feel of how hot individual ones are and you'll just know after a few times if you have to add the entire big not-throat-burning one or half a tiny running-around-screaming-hot one. No, it's safe: the tip contains the least amount of capsicum (If ...


3

The heat of individual peppers varies. Add a little bit at a time, tasting as you go. You can put more in, you can't take any out!


3

Yep, it's possible! AllRecipes has a highly rated recipe for Jalapeño jelly: http://allrecipes.com//Recipe/jalapeno-jelly/Detail.aspx


3

First, Jalapenos do not ripen once picked. No pepper does. Red jalapenos are actually ripe and have more flavor, although they are not, in my experience, any hotter than the standard green, slightly-less-than-ripe, jalapenos. There is no relationship between shape and capsaicin content that I know of. So, mostly you're just trying to get jalapenos ...


3

I've dried out chillies a bunch of times, both with and without a fan-assisted oven. It's much easier with a fan oven, but not impossible with a conventional oven, but it is wasteful of energy in a conventional oven as you have to leave the door cracked. That and you must have an oven that has a very low setting. The reason that heat works is that heating ...


2

When it comes to drying, air flow is actually more important than temperature. If your oven does not have a convection mode, I wouldn't even bother. Furthermore, even if your oven does have a convection mode, chances are that it cannot maintain a low enough temperature to dry the peppers without actually cooking them in the process. If you know that your ...


2

The primary conditions affecting hotness (capsaicin production) are genetic and environmental. Stressed plants generally produce more capsaicin than non-stressed plants, all other things being equal. This is why some weeks you'll go the the grocery and get jalapenos that are quite mild, and other weeks some peppers that look identical will rip your face ...


2

I read an article on seriouseats that suggested "double breading" them. They also suggest tossing them in the freezer for a while before breading and before frying to prevent the filling from leaking.


2

It might be a case of changing packaging; I've often seen two identical products from the same brand labelled differently, and by a few weeks later one of them has vanished due to a phased release of a new branding. Notice how the pattern on the label is brighter, and the whole label is slightly taller, giving more room for the photo of food on the top. The ...


2

If they are less hot than jalepeno peppers and more crispy then they probably aren't jalapeno peppers, or at least not standard ones. There are hundreds of pepper varieties and many look very similar but have different heat properties, and different textures. Or they could be jalepenos but grown in cooler conditions or different soil from your typical ...


2

You can certainly leave the seeds in (there is no food safety issue), but the peppers themselves will be affected by the freezing. Peppers have a tendency to be somewhat mushy when thawed out. That's usually fine in when they are cooked or put in something soft, but may not be great on something like nachos. Blanching is only needed if you want to peel the ...


1

I go through quite a lot of chillies, so what I would do is mince a bunch of jalapenos, and add it to your soup a spoonful at a time. Keep the rest in the fridge for later. The law of averages should mean that the chilli blend as a whole is neither too hot nor too mild.


1

The hotter the pepper the more small dark lines on the outside!



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