A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste. It d
It seems like it is always hit and miss when it comes to eating jalepenos. What are some ways to tell if the jalapeno is hot or not, besides tasting it? Thank
How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
When shopping at a supermarket or a farmers market, how can I tell which jalapeños to take home? I want them hot and ready rock that very day. Do they ge
I have a bumper crop of jalapeno hot peppers that I would like to dry in my oven. I love to roast and grind dried chiles for Chili Con Carne or Enchiladas. The
There is a little pho place right around the corner that I just love. They have condiments on the tables including what appear to be just fresh sliced jalapenos
I noticed that my grocery store sells jalapeño that is "nacho sliced". How is this different (if at all) than just normal "sliced"? I do understand th
Often when I make soup I add a minced jalapeño (with the seeds) into the soup. I know that the pepper has a (I believed) 1,500-2,500 heat range and so wh
When cutting up the jalapeño, can I leave the seeds in them if I just lay them on a tray, freeze, then put them in my Seal a Meal? Do you think I need to
I put ginger, cilantro, red onion, jalapeno and garlic in a blender for a dish I'm preparing. This mixture was going to be fried in oil. I noticed that it had a
My jalapeno peppers plants are loaded, but my green peppers aren't ready to pick yet. Can I freeze the jalapeno peppers then thaw them out to make pepper jelly
I created this sauce/topping with chopped jalapenos, fresno chilies,minced garlic, cumin, olive oil and lime or lemon juice. I used it as a topping for steak or
I would like to make some chipotle (smoked red jalapeno peppers) at home. Currently I am building a smoker in my garden, where I also I grow a few jalapeno plan
Every Vietnamese restaurant I've eaten in (in the US) uses jalapeno peppers in their pho. I assume that's an American adaptation to the dish. Is that correct?
I have bought a jar of sliced jalapenos, in an attempt to make a pizza simulating the ones I used to eat as a kid. This is the first time ever I see this produc
As a young teenager, I used to eat pizzas full of jalapeños and Tabasco on them, and very much enjoyed the spicy taste. In my mid-to-late 20s, I started
I'm making America's Test Kitchen's fermented jalapeno recipe for the first time. Here's a pay-walled link. The general idea is you pack halved-through-the-stem