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Hi, I do not cook, that's why I'm clueless. I can't get over the difference between fresh jalapenos and those from a jar. The jarred ones actually have flavor, while the fresh bright green ones are nothing but fire. The fresh ones are raw, I guess, while the others have sat in oil. Why do most Mexican restaurants use the jar variety? Do you think they arrive that way, or do they arrive fresh and the restaurant has them sit in oil for awhile? I haven't had dried jalapenos, or even know if they come that way, I don't know how spicy that would be. Now other chile peppers...I guess they are also spicier when fresh, but at restaurants, as far as I can recall, I haven't had them served 2 different ways. When it comes to vegetables (corn, carrots, green beans, broccoli, etc) I don't notice as dramatic a flavor change when it comes to fresh vs. canned.
I wish restaurants that use fresh jalapenos would say so on the menu so you know how much spicier it'll be. I LOVE "regular" jalapenos and am devastated by the fact that I can't handle the fresh ones! I guess on the Scoville scale, they rate chiles in their fresh state.
1) The "heat" in chiles is predominantly in their seeds, and in the connective veins. So if you strip out those parts the chile will be much milder than if you use it whole.
2) Cooked chiles are milder tasting than raw chiles. It's not the oil that makes jarred chiles milder tasting, it's the fact that they've been cooked as part of the canning process.
3) Diana Kennedy, celebrated author of Mexican Food cookbooks, says that peppers in Mexican food are chosen first of all for their flavor, not for their their heat. That's why you see so many different varieties on sale in a Mexican market.
Hi, I do not cook, that's why I'm clueless. I can't get over the difference between fresh jalapenos and those from a jar. The jarred ones actually have flavor, while the fresh bright green ones are nothing but fire. The fresh ones are raw, I guess, while the others have sat in oil. Why do most Mexican restaurants use the jar variety? Do you think they arrive that way, or do they arrive fresh and the restaurant has them sit in oil for awhile? I haven't had dried jalapenos, or even know if they come that way, I don't know how spicy that would be. Now other chile peppers...I guess they are also spicier when fresh, but at restaurants, as far as I can recall, I haven't had them served 2 different ways. When it comes to vegetables (corn, carrots, green beans, broccoli, etc) I don't notice as dramatic a flavor change when it comes to fresh vs. canned.
I wish restaurants that use fresh jalapenos would say so on the menu so you know how much spicier it'll be. I LOVE "regular" jalapenos and am devastated by the fact that I can't handle the fresh ones! I guess on the Scoville scale, they rate chiles in their fresh state.
I am sure they arrive that way, no, they were not just soaked in oil for awhile. As for fresh jalapenos, if the seeds and membrane are removed or mostly they can have flavor.. the best way is to roast them for a few minutes, that brings out the sweetness, mixed with the heat. I would much prefer fresh to canned..As for the change in flavor between fresh and canned, it depends totally how they were canned. The ingredients in canning can change the flavor.
I love fresh jalapenos but I still buy the jarred version for pizzas, burgers, and sandwiches.
I especially love the "juice" from the jarred variety. I use it in chili, soups, and over beef and pork roasts that I use for tacos and shredded barbeque. The vinegar content is just enough to help break down cheaper cuts of meat. And it's delicious, too.
I also use the "juice" in my southern style cabbage and cooked greens (mustards, turnips, and collards). I bet it is also good in homemade salad dressings, too.
I love fresh jalapenos but I still buy the jarred version for pizzas, burgers, and sandwiches.
I especially love the "juice" from the jarred variety. I use it in chili, soups, and over beef and pork roasts that I use for tacos and shredded barbeque. The vinegar content is just enough to help break down cheaper cuts of meat. And it's delicious, too.
I also use the "juice" in my southern style cabbage and cooked greens (mustards, turnips, and collards). I bet it is also good in homemade salad dressings, too.
I agree, it is kinda like preferring fresh mushrooms but keeping a few jars around to throw on pizza or whatever.
Tonight with our ribs we are havin jalapenos and squash wrapped in Proscuito ham.
Oh yeah great idea. Especially if he has the larger ones.
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I guess on the Scoville scale, they rate chiles in their fresh state.
