Mixed Peppers…

[rockquarry]

A man needs to know his limitations!
I can deal with jalapeño seeds, but serrano and habanero peppers are in another league! I've tried ghost pepper sauce and it's way too hot for me. I can't imagine what it would be like taking a bite out of one!

Something else I've noticed about hot peppers, and I'm sure others have as well...if you're going to use peppers in something cooked, like tamales, leave the seeds in the peppers as the heat of cooking kills much of the "heat" and flavor in the peppers. I'd guess this loss to be in the 50%-75% range in most cases. Even leaving the seeds in, the loss is still considerable and it's necessary to add far more peppers if you want to retain flavor and heat in the cooked product.

 

[Ole Joe Clark]

I just can't stand for my ears to sweat, so I skip the really hot peppers.

Have a blessed day,

Leon

 

[SMSgt]

I'm pretty picky with which peck of peppers in which I partake. Bell peppers in any color are out. I grow my own poblano peppers and boonie peppers, the latter going into vinegar for really spicing something up. Jalapenos are okay, but that's about my limit.

 

[JohnRippert]

Jalapeno hot is as far as I go these days. Not a fan of "just as hot coming out as it was going in" any more.

 

[rockquarry]

Jalapeno hot is as far as I go these days. Not a fan of "just as hot coming out as it was going in" any more.

I've tried and/or grown many peppers; jalapenos remain the very best for versatility and heat level, though sometimes one will encounter incredibly hot jalapenos. Still, probably the best all around pepper for most people and they're good raw, cooked, or as a basis for salsa. With or without seeds as you prefer...

 

[bgrafsr]

Jalapeno hot is as far as I go these days. Not a fan of "just as hot coming out as it was going in" any more.

When I was stationed at Clark AB, PI, there was an Airman of Mexican descent, who was growing hot peppers behind one of the barracks. Someone dug up all the plants, so he had his family ship bottled peppers to him.
One of our barracks had a bar & snack bar in it, and one evening I went over to have a beer or two. The guy was sitting at the bar eating peppers from a jar, like they were candy. I asked him if I could try one and he cautioned me to take just a "little" bite.

I did and it tasted pretty good, so I started popping them in my mouth too. All of a sudden, I started sweating like crazy and I could feel my face getting red. Burning is not the word to use here.
He grabbed me and took me over to the snack bar and got me two slices of bread covered in salt, and told me to eat them, and then had me drink a glass of milk. It helped, but not much.
For several days afterwards I suffered.

 

[s&wchad]

Mrs. Chad finished up the peppers yesterday. She removed them from the vinegar brine and covered them in olive oil. The peppers have good heat and are really flavorful. She was going to pitch the brine, but I had her save it as suggested. Great idea! I put some of it on a salad, added some fresh ground pepper and it was fabulous!

 

[BigBoy99]

To me, this bowl of peppers is ready for the freezer. I chop the raw multi-colored peppers into the same small sizes and mix the colors and freeze them. Arrange the peppers so they are not touching on a wax paper covered large tray to freeze. When frozen, put them in a plastic bag to store as they will be separate and easy to remove. Don't put them in the bag unfrozen as they will freeze into a solid mass and are very hard to separate. (Don't ask how I know this!) When peppers are needed for a dish being cooked, a hand full or two of the peppers are removed from the bag of frozen ones and left to defrost until ready to add to the dish. (If I forget to get the peppers out to defrost, they can be added to the dish in the frozen state but it just takes longer to cook.)