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Old 12-18-2005, 07:28 PM   #1
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Anyone know how to make a jalapeno less spicy?

I had to take what I could get at the grocery store, as the jalapeno pickings were slim. I have a feeling these suckers are going to be REALLY spicy, and I can't do REALLY spicy. Is there any way to cut the bite a little before I make poppers with them?

Thanks!
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Old 12-18-2005, 07:31 PM   #2
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Remove the seeds and ALL the "ribs" inside.
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Old 12-18-2005, 07:34 PM   #3
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I do that.

ETA: I'm very careful about getting the guts out, because if I don't, I will be up all night with heartburn

Last edited by 22Gnomes; 12-18-2005 at 07:37 PM..
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Old 12-18-2005, 07:43 PM   #4
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remove ALL rthe white stuff...with gloves
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Old 12-18-2005, 07:50 PM   #5
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Quote:
Originally Posted by 22Gnomes
I do that.

ETA: I'm very careful about getting the guts out, because if I don't, I will be up all night with heartburn

Some people blanch them a little first when making salsas, etc, but to me that makes them mushy and I don't like them like that. In Mexico, if peppers are way to hot, they eat some sour cream and lime juice with them and that helps cut the heat. Let us know how they turn out!

Last edited by rose1; 12-18-2005 at 08:00 PM..
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Old 12-18-2005, 07:58 PM   #6
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Quote:
Originally Posted by Crohnie
remove ALL rthe white stuff...with gloves
That's what I do And sometimes they are still too hot, especially if they've had time to sit around.

Maybe I'll just double up on the Zantac. I can't NOT have poppers during the Nip/Tuck finale.
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Old 12-18-2005, 08:51 PM   #7
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I am the biggest wimp around when it comes to hot stuff, however, if we clean the peppers well enough (the white inside) they are not too hot for me. I think the cream cheese helps cool them down, or alleviate the hotness.
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Old 12-18-2005, 08:53 PM   #8
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Heating them or freezing them will cut the spicy flavor
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Old 12-19-2005, 08:04 AM   #9
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I need to get my own planted so I can pick them when they are just right.
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Old 12-19-2005, 08:06 AM   #10
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have some cottage cheese aswell while eating them, theres an enzyme in the dairy that helps to null the capsaicin (chemical that makes peppers spicy)
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Old 12-19-2005, 10:07 AM   #11
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NIP TUCK FINALE! HAHAH...LOVE that show
My friends are coming over to watch it on my big screen tomorrow night!
Been thinking of Low carb snacks I can make for them! Dont know how they will react to the poppers.
I JUST started making these last week..They are good..but honestly I think I like them better with out the bacon..they just seemed too greasy with the bacon.
Just the cream cheese and jalapeno then I dip them in sour cream. YUM.

How do you do them?
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Old 12-19-2005, 10:14 AM   #12
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I have gotten these jalapenos in a jar that are called "tamed jalapenos" there are carrots and onions in the jar as well. They are very tame and best for making poppers with.
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Old 12-19-2005, 10:16 AM   #13
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They are hard to find but if you can find the brand "Faro" sliced and seeded they are very mild (they are the only one i have found this way)

and as nifer said they come with a couple carrots an onions
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Old 12-19-2005, 11:46 AM   #14
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Quote:
Originally Posted by Lori37
NIP TUCK FINALE! HAHAH...LOVE that show
My friends are coming over to watch it on my big screen tomorrow night!
Been thinking of Low carb snacks I can make for them! Dont know how they will react to the poppers.
I JUST started making these last week..They are good..but honestly I think I like them better with out the bacon..they just seemed too greasy with the bacon.
Just the cream cheese and jalapeno then I dip them in sour cream. YUM.

How do you do them?

i get some of the precooked bacon from samsclub and use it. It seems to be less greasy.
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Old 12-19-2005, 12:28 PM   #15
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I found if you cook them longer they are less hot. It is like the heat goes out.
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Old 12-19-2005, 04:37 PM   #16
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The chemical that causes peppers to be "hot" is capsaicin. Capsaicin is fat-soluble, not water-soluble. Heating, freezing, soaking in water, and so on, will not make peppers less hot, except from the physical action that leaches the capsaicin from the surface from soaking. You can either remove the seeds and placenta (all the white stuff, as someone said previously), or eat them with a fatty food - this is why sour cream works, but water and beer don't (all they do is spread the heat around). You could, I suppose, process the peppers, soak them in oil, and then press out the oil, but that's a lot of work.

My wife and I grow a dozen different types of peppers in our garden - everything from sweet bells to habaneros and everything in between. We're total hotheads. About half of the garden is the habaneros, and when we harvest them, we'll use a little for fresh salsa, but take the rest, dehydrate them, and then grind them into powder. True story: the last harvest was 10 pounds - this was about three full-sheets' worth. We dehydrated them in the oven (takes about 8 hours on lowest heat) and then processed them into powder - we netted about 1/4 cup of powder from the ten pounds of peppers. I took the tiniest bit and put it on my tongue, and it hurt for half an hour. I loved it. All of our friends know how crazy we are about peppers, so they come to us when they need something spicy, and we give away these homemade chemical-warfare powders for the holidays.

Oh, also, if you ever get the urge to process peppers like this, I urge you to buy a respirator for hazardous chemicals and wear goggles - we learned that the hard way the first time we did it. Our eyes burned and we sneezed for about four hours. You shouldn't need the respirator for jalapenos unless you're overly sensitive, but you definitely need it for habaneros.

Another true story - none of the local sushi bars can make anything "hot" by our definition - they use sriracha sauce, which I can drink straight. About four years ago, I complained about the lack of heat and offered to bring in my secret weapon, Pure Cap (look it up). It's capsaicin dissolved in vegetable oil. It served the need, and I gave the bottle to the sushi chef. I came back a week later to hear how they almost got a lawsuit out of it - a woman came in asking for a nuclear, kill-me, 911-style spicy tuna handroll. One of the chefs put three drops of the Pure Cap in the roll, and she ran out screaming and having trouble breathing. I can laugh about it because everything turned out fine, and I was there once myself about 6 years ago - what a rush.

Final pepper point - habaneros have amazing flavor, but most people don't know it because they shy away from the crazy heat. Try this: use a microplane grater to "zest" the peel of a few habaneros, and add it to a sweet recipe - I'm famous for my habanero creme brulee. It's hardly hot at all (no seeds or placenta - just the peel), and adds a gorgeous orange color and flavor that hardly anyone has ever seen before.

-zxcasd
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Old 12-19-2005, 08:30 PM   #17
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Try using Garlic and Herb cream cheese, mixed with a little parmesan cheese (not the powdered kind) and some cheddar cheese. The flavor is TO DIE FOR.
I also cook my bacon half way before I wrap it around the peppers. I can drain some of the grease off that way and the bacon gets crispy.
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Old 12-23-2005, 06:38 PM   #18
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Thought you might still be interested....

As stated previously, remove the membrane and all the seeds. I bake them uncovered at 300 degrees: 20 minutes for HOT, 30 minutes for Medium, and 40 minutes for Mild. The longer they bake the weaker the heat.

HTH.
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Old 12-25-2005, 04:12 PM   #19
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I usually just stuff them with cream cheese, wrap a slice of turkey bacon around them and bake at 400 for 45 minutes. Then I let them cool for 10-15 minutes.
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Old 07-26-2012, 06:24 PM   #20
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I just read a tip that you can de-seed, clean out the "white stuff", then under cold water wash the inside of the pepper thouroughly while squessing the membrane inside the pepper ( to release the oils), then they suggested in a jar, but I am sure a bowl works too soak the peppers in a lemon lime soda in the frig it absorbs the capsasin or heat from the pepper. I am going to try this tomorrow!
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Old 07-26-2012, 06:43 PM   #21
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Quote:
Originally Posted by 22Gnomes View Post
I had to take what I could get at the grocery store, as the jalapeno pickings were slim. I have a feeling these suckers are going to be REALLY spicy, and I can't do REALLY spicy. Is there any way to cut the bite a little before I make poppers with them?

Thanks!
You got a good one if it is spicy...most of the time they taste as mild as a bell pepper.

Yes, take the seed and the white veins out.
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Old 07-26-2012, 06:49 PM   #22
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I cook them until the bacon is super crunchy !! The peppers mellow with cooking them longer and they are almost sweet. I love them. No really, I LOVE them....... can eat a whole cookie sheet of them by myself, but I don't . Darn it
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Old 07-26-2012, 08:33 PM   #23
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A lady I worked with made poppers using pepperoncini peppers instead of jalepenos. They were good.
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Old 07-27-2012, 07:09 AM   #24
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You can grow mild ones if you can find the TAM Jalepeno Seeds. I did a search with no luck. They even used to sell them on that auction site, but no more.

Okay, I did another search and I found them. (baker creek heirloom seeds) if anyone is interested.

Edit: I guess my google was napping or something...I found other sites as well, just wanted to let ya'll know.

Last edited by Nigel; 07-27-2012 at 07:14 AM..
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Old 07-27-2012, 07:20 AM   #25
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Also when buying Jalapenos,
Look for ones with more of a rounded shape on the end. Rounded mean less spicy, pointed ones are more spicy. And if you grow your own, water a lot to make them less spicy and water very little for spicier peppers.
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Old 07-27-2012, 08:18 AM   #26
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Lory that's interesting , never heard that.......cool ! DH grows them every year and sometimes they are super hot and other times really mild. Hmmmmmmm.
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Old 07-27-2012, 08:31 AM   #27
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I make them with poblano peppers, they are not hot at all. I also use the baby bell peppers.
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Old 07-27-2012, 09:29 AM   #28
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Cherry peppers are awesome for making not-hot poppers, too.
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Old 07-27-2012, 10:04 AM   #29
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This is a really old thread.

My Mom makes poppers with the mild yellow peppers all the time. They are delish but I prefer the spicier jalapeno.

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Old 07-27-2012, 10:59 AM   #30
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how about using less of it?

i only do hot and spicy during the cold time of the year. i will not go stronger on the hot scale than a jalapeno with the ribs and seeds removed. Love & Profits: FLATFERENGHI
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