[CH] Cold jalapenos
Doug Irvine (dirvin@bc.sympatico.ca)
Tue, 30 Jun 1998 18:58:57 -0800
Because it is the end of the month, and in the business I am involved
in, property management, it means busy, busy, I decided to do my pork
and pear dish in sherry and peppers,and also, because i had an avocado I
thought, OK I will do MY guacamole, which consists of avocado, onion,
garlic, tomato, lime juice, and jalapeno or hotter, adn as jalapeno was
the only juan(Mexican, Alda)I had, I used it...my wife said how come you
used bell pepper??( I had neglected to taste the stupid thing first,
being in a big hurry! and it indeed did taste like a green bell
pepper...no heat attall attall alas alas! So I headed for Calvin and
threw him in( hope you dont mind Cal!)Better there than in an oil
slurry) Anyway, it improved it 100 % BUT...the big question
remains...WHY do some jalapenos have no heat at all???And others have
lots? We bought some poppers (BIG Mistake) from Price, whatever, and
they were the pits, lots of cheese, but no heat...so when does an
jalapeno,and I could go look for the Spanish thingy, get heat, and why
do they not have it when they should have it? I have also had some habs
that are the same way, they dont got no heat either, and does anyone on
the list know of anything that can be done to the growing fruit to make
it hotter?? BOY...is that an invitation for an new thread, or what?
Seriously, I really would like to know the answer to this one if Mr
Campbell or Calvin or whomever can give some sort of reasonable answer?
Go for it you growers, who are at this all the time....in between
fighting fires, and finding more oil and whatever?
Oh Calvin, I dried some habs in a convection oven, fan on, no heat,
worked great! I have never seen a Mr. Coffee up here(dehydrator that is)
Cheers, Doug in BC