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Made some homemade jalpeno poppers today. same way I always do.
gut the pepper, stuff with cheese and wrap with bacon.
either cook on grill, or in the oven ( oven today).
Now I can't control how hot the peppers will be, depends on the batch.
G/F has had them 6 or 7 times.
she tells me she keeps forgetting that peppers are hot.
Keep telling her only green bell peppers aren't (and a few others).
Well she bit into one today, and I guess it was hot!!!!
She bitched to no end.
But on the other hand she makes her chili so hot most (me included)
can't handle it.
go figure!!!!
so how do they keep the store bought ones the same temp (spice wise)?
get rid of the seeds. The seeds keep most of the oil that creates the heat. You can also use vinegar to get rid of heat. Also, the lack of minerals in the soil that you grow them in will cause the heat to rise.
But why would you ever want to get rid of the heat?
As I said they were gutted. seeds removed.
do you just flush in vinegar and roast, grill,bake or what.
Have no idea where these are grown.
Weren't really too hot for me just her.
ORIGINAL: MustBBrent
get rid of the seeds. The seeds keep most of the oil that creates the heat. You can also use vinegar to get rid of heat. Also, the lack of minerals in the soil that you grow them in will cause the heat to rise.
But why would you ever want to get rid of the heat?
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