Hi,

I want to make some poppers for a party of people that like their
spicy food mild. I plan on either grilling them or sticking them
under the broiler (the poppers not the people). What type of peppers
would foot the bill here?

Thanx,
Ed Stuart

Ed Stuart wrote:
>
> Hi,
>
> I want to make some poppers for a party of people that like their
> spicy food mild. I plan on either grilling them or sticking them
> under the broiler (the poppers not the people).

(laugh)

> What type of peppers would foot the bill here?

What are anchos made from? chipotles? They should work. Having
said that, a lot of times jalapenos aren't all that hot anymore.

nancy

Ed Stuart wrote:

> Hi,
>
> I want to make some poppers for a party of people that like their
> spicy food mild. I plan on either grilling them or sticking them
> under the broiler (the poppers not the people). What type of peppers
> would foot the bill here?
>
> Thanx,
> Ed Stuart


The big pretty jalapenos you buy at the supermarket. Avoid any with
white streaky scars (mosaic virus, I think), it means the peppers
matured long and slow enough to develop heat.

The ones that look perfect are generally not hot. YMMV.

Best regards,
Bob

On 2004-02-24, Ed Stuart > wrote:
> Hi,
>
> I want to make some poppers for a party of people that like their
> spicy food mild. I plan on either grilling them or sticking them
> under the broiler (the poppers not the people). What type of peppers
> would foot the bill here?

Look for Santa Fe chiles. They are about the same size as jalapenos, the
classic popper chile. When green, they even look like jalapenos, with one
exception. Jalapenos have a round blunt tip, while the Santa Fe's tip is
more pointy. Santa Fe's are typically sold after they've turned red, but not
always so look for green, also. Santa Fe chiles are not as hot as jalapenos
and are actually a little sweet in the red.

http://www.g6csy.net/chile/var-s.html

nb

Nancy Young wrote:
>
> Ed Stuart wrote:
> >
> > Hi,
> >
> > I want to make some poppers for a party of people that like their
> > spicy food mild. I plan on either grilling them or sticking them
> > under the broiler (the poppers not the people).
>
> (laugh)
>
> > What type of peppers would foot the bill here?
>
> What are anchos made from?

Poblano.

> chipotles?

Dried smoked jalapenos.

> They should work.

Poblanos would be a bit big for poppers, although fine for rellenos.
Unfortunately, the OP is running into the "smaller == hotter" problem.

Anaheims might work, cut them in half.

> Having
> said that, a lot of times jalapenos aren't all that hot anymore.

That's for sure. I don't think I've had a hot jalapeno from the grocery
in a long time.



Brian Rodenborn

Default User wrote:
> Nancy Young wrote:

>>Having
>>said that, a lot of times jalapenos aren't all that hot anymore.
>
>
> That's for sure. I don't think I've had a hot jalapeno from the grocery
> in a long time.
>
>
>
> Brian Rodenborn


That's cuz you're buying the pretty ones. I look for the older ones
with cracks and bug-bites.

Best regards,
Bob

Default User wrote:
>
> Nancy Young wrote:
the bill here?
> >
> > What are anchos made from?
>
> Poblano.
>
> > chipotles?
>
> Dried smoked jalapenos.
>
> > They should work.
>
> Poblanos would be a bit big for poppers, although fine for rellenos.
> Unfortunately, the OP is running into the "smaller == hotter" problem.

Gotcha. I didn't take into account that the anchos might be bigger
before they were smoked.

> Anaheims might work, cut them in half.

I've made stuffed peperoncini, but I guess they are too hot, as well.

> > Having
> > said that, a lot of times jalapenos aren't all that hot anymore.
>
> That's for sure. I don't think I've had a hot jalapeno from the grocery
> in a long time.

Yeah, seems as though if the seeds and whatnot were scraped out, they
would be fine. This is coming from someone who is not especially
tolerant of hot peppers.

nancy

zxcvbob wrote:
>
> Default User wrote:

> > That's for sure. I don't think I've had a hot jalapeno from the grocery
> > in a long time.

> That's cuz you're buying the pretty ones. I look for the older ones
> with cracks and bug-bites.


There usually isn't that great a selection at the grocery store, and
they tend to be pretty uniform.



Brian Rodenborn

I'd use Jalapenos and cut the membranes out of them, but they tend not to be
all that hot anyway. For the hell of it, stuff a few habaneros as well for
the daring few, but cut the membranes out of them as well - wear gloves and
don't touch your eyes or other parts you don't want burning. I stuff with a
mix of cheese and cream cheese, crumbled bacon or anything else that suits
my fancy. Good stuff!

Paul


"Ed Stuart" > wrote in message
om...
> Hi,
>
> I want to make some poppers for a party of people that like their
> spicy food mild. I plan on either grilling them or sticking them
> under the broiler (the poppers not the people). What type of peppers
> would foot the bill here?
>
> Thanx,
> Ed Stuart

"zxcvbob" > wrote in message
...
> Default User wrote:
> > Nancy Young wrote:
>
> >>Having
> >>said that, a lot of times jalapenos aren't all that hot anymore.
> >
>>

> That's cuz you're buying the pretty ones. I look for the older ones
> with cracks and bug-bites.
>

No, it's because in the mid 1980's the University of NM developed a mild
jalapeno. It increased sales of jalapenos many time. Of course, fans of hot
food hate the idea. It's what's made popper possible, though. (Since I
don't have my reference at hand, I may be wrong about it being UNM that's
resposible, but I'm certain about the time frame and nearly so about it
being in NM.)

Chances are, in a chain supermarket you're going to get the mild cultivar.
The only way to be certain is to taste one.

I suspect that the reason for the increase in availabilty of serrano peppers
is have a subsitute for the original heat and flavor of the jalapeno for
those applications where mild won't do.

Bob Dietz

Bob Dietz wrote:
> "zxcvbob" > wrote in message
> ...
>
>>Default User wrote:
>>
>>>Nancy Young wrote:
>>
>>>>Having
>>>>said that, a lot of times jalapenos aren't all that hot anymore.
>>>
>>>
>
>>That's cuz you're buying the pretty ones. I look for the older ones
>>with cracks and bug-bites.
>>
>
>
> No, it's because in the mid 1980's the University of NM developed a mild
> jalapeno. It increased sales of jalapenos many time. Of course, fans of hot
> food hate the idea. It's what's made popper possible, though. (Since I
> don't have my reference at hand, I may be wrong about it being UNM that's
> resposible, but I'm certain about the time frame and nearly so about it
> being in NM.)
>
> Chances are, in a chain supermarket you're going to get the mild cultivar.
> The only way to be certain is to taste one.
>
> I suspect that the reason for the increase in availabilty of serrano peppers
> is have a subsitute for the original heat and flavor of the jalapeno for
> those applications where mild won't do.
>
> Bob Dietz
>
>
>

It was Texas A&M. Damn aggies ruined the jalapeno gene pool. However, if
you pick through the pepper bin and only buy those that show mosaic virus
damage, they will be hot.

AFAIK, there is not mild cultivar or serrano peppers, and supermarket
serranos are often not very hot. I think part of it is the peppers are
given too much water and fertilizer, and the pampered fruit grow to a nice
size before they have a chance to get hot.

Bob

"zxcvbob" > wrote in message
...
> Bob Dietz wrote:
> > "zxcvbob" > wrote in message
> > ...
> >
> >>Default User wrote:

>
> It was Texas A&M. Damn aggies ruined the jalapeno gene pool. However, if
> you pick through the pepper bin and only buy those that show mosaic virus
> damage, they will be hot.
>

Right you are. How could I have ever blamed NM for ruining a food item?

> AFAIK, there is not mild cultivar or serrano peppers, and supermarket
> serranos are often not very hot. I think part of it is the peppers are
> given too much water and fertilizer, and the pampered fruit grow to a nice
> size before they have a chance to get hot.
>

Too bad. They still tend to be hotter on average than supermarket
jalapenos.

> Bob

Bob D.

il Tue, 24 Feb 2004 13:14:11 -0600, zxcvbob ha scritto:

> The big pretty jalapenos you buy at the supermarket. Avoid any with
> white streaky scars (mosaic virus, I think), it means the peppers
> matured long and slow enough to develop heat.
>
> The ones that look perfect are generally not hot. YMMV.
>
> Best regards,
> Bob

Can't be, mine have those streaks (although maybe brown streaks is
what I'm thinking of) and we don't have that virus here. I always
took them to be a jalapeno characteristic. Which is handy when I lose
track of which plant is where.
BTW what is a popper?
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> (Ed Stuart) deliciously posted in
> om:
>
> >
> > <*snip*>
>>
> Go ahead and use the jalapenos. If you take the seeds out, much of the
> heat goes away and you're left with a bit of heat. What are you stuffing
> them with anyway, a cream cheese mixture?
>
> Michael

Sorry Michael, but I have to disagree with you on the seeds being the source
of the heat. The heat is in the white stuff (capsaicin<sp>?) inside the
peppers. But, depending on how you get rid of the seeds, i.e. scraping them
out with a knife, you could be inadvertently removing the white stuff as
well.

I swear My MIL tries to kill me every time we visit her in NM with the
peppers and chilies she uses.

Bret




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"Dog3" <dognospam@adjfkdla;not> wrote in message
...
> "Maverick" > deliciously posted in
> :
>
> >
> > "Dog3" <dognospam@adjfkdla;not> wrote in message
> > 4...
> >> (Ed Stuart) deliciously posted in
> >> om:
> >>
> >> >
> >> > <*snip*>
> >>>
> >> Go ahead and use the jalapenos. If you take the seeds out, much of
> >> the heat goes away and you're left with a bit of heat. What are you
> >> stuffing them with anyway, a cream cheese mixture?
> >>
> >> Michael
> >
> > Sorry Michael, but I have to disagree with you on the seeds being the
> > source of the heat. The heat is in the white stuff (capsaicin<sp>?)
> > inside the peppers. But, depending on how you get rid of the seeds,
> > i.e. scraping them out with a knife, you could be inadvertently
> > removing the white stuff as well.
> >
> > I swear My MIL tries to kill me every time we visit her in NM with the
> > peppers and chilies she uses.
> >
> > Bret
>
> Hmm... I've always been told it's the seeds that give the heat. You may
> be right that while scraping the seeds out the white stuff comes out.
I've
> never paid that much attention. I usually use my thumb to remove the
seeds
> anyway and not a knife or kitchen utensil. I love hot food. Love it. The
> hotter and spicier the better
>
> Michael
> --

Michael,

The next time I head down to New Mexico I'll have my MIL get me some of the
napalm hatch chilies and send them to you... You have to supply the ice
cream though!

Bret
..sig line for rent.




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We stuff our with just plain cream cheese, then wrap each in 1/2 slice
bacon. I place them on a broiler rack, then over a charcoal fire until the
bottom side is done (the bacon). Then I bring them in the house, place the
broiler rack in the broiler pan, and slide it under my oven broiler until
the top side is done. Wonderful!

Warning: Wear rubber gloves when removing the seeds and white membrane. I
didn't the first time, and my hands burned for hours after.

"> > >>>
> > >> Go ahead and use the jalapenos. If you take the seeds out, much of
> > >> the heat goes away and you're left with a bit of heat. What are you
> > >> stuffing them with anyway, a cream cheese mixture?
> > >>
> > >> Michael
> > >
! =-----