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Jalapenos are hit or miss for me. I've had some meal with them I have liked and other times I think the jalapenos taste horrible or are overpowering. I've made a few dishes like jalapeno poppers that I think are fine. I prefer other types of peppers. We lived in New Mexico for a few years and I grew to love Hatch chiles. My top heat level is medium. I like the flavor and don't find the heat overpowering. Jalapenos vary in heat and flavor just like green chiles. IMO, they are a less desirable tasting pepper so I don't eat them very much.
What???!!! Cilantro! I grow it and tomatoes and my fresh pico de gallo is to die for.
Poppers are great out of the freezer in a craving mood...same with jalapeno pizza. Every once in awhile I get a few really hot jalapenos, but they're nothing compared to--
Once upon a time in Mexico....
So I pick up some good stuff to eat off the buffet at an all inclusive, and sit down and pop this beautiful yellow pepper in my mouth...looks at new husband and whispers because I couldn't speak any louder than that--You gotta try these!
So he looks askew at me a bit because he's getting to know me...the trust is wisely already starting to deteriorate...
takes a tiny bite off the bottom of one from my plate...
immediately steals my rum and coke since his glass is empty!
The next ten minutes I'm looking around wondering why everybody is acting so normal, can't everyone see I need an ambulance? I have nothing to drink...(not that anything but milk would help)
About 15 minutes later I'm pretty sure I'm going to live...
So new hubby learned not to trust me, and I learned that new hubby would always save his own life before mine...
Never eat those peppers with the skull and crossbones sign next to them...habaneros, mmm!
I make a salsa called Xni Pec (schnee pic) that uses up to 8 habeneros. It means "dog's nose" in the Nahuatl language of the Aztecs. Though it can be quite spicy if not used sparingly, it has a great fruity flavor.
I make a salsa called Xni Pec (schnee pic) that uses up to 8 habeneros. It means "dog's nose" in the Nahuatl language of the Aztecs. Though it can be quite spicy if not used sparingly, it has a great fruity flavor.
Pico de gallo with habaneros, I've probably had it and didn't know the name, as I've been to the Yucatan 20 times or so. I see that soaking the habaneros removes a lot of the capsicum, interesting!
My husband and I both love jalapenos but I absolutely know they aren't for everybody. I'm the only one in my biological family that likes them. I'm surprised you are having trouble finding things without them - we usually find the opposite, that pre-made things are too bland. I've never actually tried guacamole with jalapeños - now I want to make some and add some jalapenos to try it!
Pico de gallo with habaneros, I've probably had it and didn't know the name, as I've been to the Yucatan 20 times or so. I see that soaking the habaneros removes a lot of the capsicum, interesting!
Gardeners withhold water shortly before harvest to increase the heat.
My husband and I both love jalapenos but I absolutely know they aren't for everybody. I'm the only one in my biological family that likes them. I'm surprised you are having trouble finding things without them - we usually find the opposite, that pre-made things are too bland. I've never actually tried guacamole with jalapeños - now I want to make some and add some jalapenos to try it!
My husband has from time to time dropped a jalapeño or two in his beer.
I'll eat certain cheeses with it, My hubby picked up some sliced cheese with hot peppers in it. I broke a small end off a slice and oh, was that spicy. He told me that he picked up some from the deli stand that had habañero peppers in it. Next time, I won't be so quick to pop that sliced cheese in my mouth without taking more time to look at the label.
I was contemplating getting a jalapeño plant the other day - for Mr C. I didn't have much luck with growing them the 2nd time around. Come to think of it, my 1st time wasn't all that great either. Instead, I picked up a hybrid tomato plant and a sweet pepper plant. I'd like to get a berry plant too. Haven't had much outdoor time this week. Will try for this coming Monday. Weather looks a bit more promising - crossing my fingers.
My husband has from time to time dropped a jalapeño or two in his beer.
I'll eat certain cheeses with it, My hubby picked up some sliced cheese with hot peppers in it. I broke a small end off a slice and oh, was that spicy. He told me that he picked up some from the deli stand that had habañero peppers in it. Next time, I won't be so quick to pop that sliced cheese in my mouth without taking more time to look at the label.
I was contemplating getting a jalapeño plant the other day - for Mr C. I didn't have much luck with growing them the 2nd time around. Come to think of it, my 1st time wasn't all that great either. Instead, I picked up a hybrid tomato plant and a sweet pepper plant. I'd like to get a berry plant too. Haven't had much outdoor time this week. Will try for this coming Monday. Weather looks a bit more promising - crossing my fingers.
There is a beer, called Cave Creek Chili Beer, that has a Serrano in every bottle. If you slam a cold one on a hot day It is very refreshing! But then the heat from that Serrano starts to build in the back of your throat, interesting.
Jalapenos are hit or miss for me. I've had some meal with them I have liked and other times I think the jalapenos taste horrible or are overpowering. I've made a few dishes like jalapeno poppers that I think are fine. I prefer other types of peppers. We lived in New Mexico for a few years and I grew to love Hatch chiles. My top heat level is medium. I like the flavor and don't find the heat overpowering. Jalapenos vary in heat and flavor just like green chiles. IMO, they are a less desirable tasting pepper so I don't eat them very much.
The heat definitely varies. I once got poppers at a restaurant that were too hot for me to eat. I'm not crazy about them, either.
Gardeners withhold water shortly before harvest to increase the heat.
Also, early season jalapenos are milder. The later in the season and hotter the weather the spicier they become. Some fully formed jalapenos early in the season can be as mild as a bell pepper.
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