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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Red Jalapenos
"DesertDad" > wrote in message news:YAKgb.15926$gi2.9193@fed1read01... > Anyone have a good connection for Fresh Red Ripe Jalapenos in Phoenix or > Arizona for making Chipotles? I usually go to 2 or 3 Food City Hispanic > Markets around town and pick out the colored ones from the mountain of > Jalapenos but I would like to do a full box or bushel of red and ripe in my > WSM smoker. > > What happens if you smoke green jalapenos? Is it just a yucky color? are > they hotter or milder than the red? > > Thanks, > > Brad > > Green ones are fine..never did any red ones. Jack |
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Red Jalapenos
Anyone have a good connection for Fresh Red Ripe Jalapenos in Phoenix or
Arizona for making Chipotles? I usually go to 2 or 3 Food City Hispanic Markets around town and pick out the colored ones from the mountain of Jalapenos but I would like to do a full box or bushel of red and ripe in my WSM smoker. What happens if you smoke green jalapenos? Is it just a yucky color? are they hotter or milder than the red? Thanks, Brad |
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Red Jalapenos
"DesertDad" > wrote in message news:YAKgb.15926$gi2.9193@fed1read01... > Anyone have a good connection for Fresh Red Ripe Jalapenos in Phoenix or > Arizona for making Chipotles? I usually go to 2 or 3 Food City Hispanic > Markets around town and pick out the colored ones from the mountain of > Jalapenos but I would like to do a full box or bushel of red and ripe in my > WSM smoker. > > What happens if you smoke green jalapenos? Is it just a yucky color? are > they hotter or milder than the red? > > Thanks, > > Brad > > > Go ahead and smoke the green ones. They don't result in that nice roan color (more brown) but they will taste the same. If that's not to your liking, buy the green ones and let them ripen in your kitchen. Either way is better than chasing all over town for red ones. Jack |
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Red Jalapenos
"Jack Schidt®" > wrote in message
om... > > "DesertDad" > wrote in message > news:YAKgb.15926$gi2.9193@fed1read01... > > Anyone have a good connection for Fresh Red Ripe Jalapenos in Phoenix or > > Arizona for making Chipotles? I usually go to 2 or 3 Food City Hispanic > > Markets around town and pick out the colored ones from the mountain of > > Jalapenos but I would like to do a full box or bushel of red and ripe in > my > > WSM smoker. > > > > What happens if you smoke green jalapenos? Is it just a yucky color? are > > they hotter or milder than the red? > > > > Thanks, > > > > Brad > > > > > > > > Go ahead and smoke the green ones. They don't result in that nice roan > color (more brown) but they will taste the same. If that's not to your > liking, buy the green ones and let them ripen in your kitchen. Either way > is better than chasing all over town for red ones. > > Jack > > Thanks, I will try the green. I have found "red jalapenos" in some markets but they don't have the same shape. They have a pointy tip rather than a rounded tip so they may be a Fresno or something. The price is always about 3 times more than the green. At the major Hispanic markets they usually have 5 or more bushels on display so I can weed through them and find a few turning. Besides the price is less than half of what you would pay in a Gringo market. Does anyone have a tip on ripening? Room temperature? in a bag with a banana? or just out in the open to shrivel up? Brad |
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Red Jalapenos
"Steve Wertz" > wrote in message ... > On Tue, 7 Oct 2003 19:26:08 -0700, "DesertDad" > > wrote: > > >Anyone have a good connection for Fresh Red Ripe Jalapenos in Phoenix or > >Arizona for making Chipotles? I usually go to 2 or 3 Food City Hispanic > >Markets around town and pick out the colored ones from the mountain of > >Jalapenos but I would like to do a full box or bushel of red and ripe in my > >WSM smoker. > > I think the reds are different variety of jalapenos, though green ones > will start to turn red as well. I can buy all-red jalapeno's here - > they're larger and have a lot of brown veins running around the > outside and are a darjerred than when the green ones turn red, which > makes me think theres a different variety that specifically turns red > sooner (and more consistently) than the greens. > > -sw My markets aren't that sophisticated and only have two varieties of jalapeño; in stock or out of stock. Jack |
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Red Jalapenos
DesertDad wrote:
> Does anyone have a tip on ripening? Room temperature? in a bag with a > banana? or just out in the open to shrivel up? Get ya a piece of your wifey's thread and a needle. "Sew" em through the tops right where the flesh meets the stem cap. When you get plenty on the thread, tie the ends together (or let hang long) and hang em up where they can dry out. In the sun is best but given this time of year, you may find the garage wall a nice place. -- -frohe Life is too short to be in a hurry |
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Red Jalapenos
frohe wrote:
> > DesertDad wrote: > > Does anyone have a tip on ripening? Room temperature? in a bag with a > > banana? or just out in the open to shrivel up? > > Get ya a piece of your wifey's thread and a needle. "Sew" em through the > tops right where the flesh meets the stem cap. When you get plenty on the > thread, tie the ends together (or let hang long) and hang em up where they > can dry out. In the sun is best but given this time of year, you may find > the garage wall a nice place. He's trying to ripen them, not dry them. Brian Rodenborn |
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Red Jalapenos
"DesertDad" > wrote in message news:6NTgb.16036$gi2.15790@fed1read01... > > > > > > Thanks, > I will try the green. I have found "red jalapenos" in some markets but they > don't have the same shape. They have a pointy tip rather than a rounded tip > so they may be a Fresno or something. The price is always about 3 times more > than the green. At the major Hispanic markets they usually have 5 or more > bushels on display so I can weed through them and find a few turning. > Besides the price is less than half of what you would pay in a Gringo > market. > Does anyone have a tip on ripening? Room temperature? in a bag with a > banana? or just out in the open to shrivel up? > In a paper bag would be quicker, but they would still ripen on the counter. Jack |
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Red Jalapenos
Steve Wertz wrote: > I think the reds are different variety of jalapenos, though green ones > will start to turn red as well. I can buy all-red jalapeno's here - > they're larger and have a lot of brown veins running around the > outside and are a darjerred than when the green ones turn red, which > makes me think theres a different variety that specifically turns red > sooner (and more consistently) than the greens. In my area I can get the green japs for 99 cents per lb. The red ones are 3.99. Big price diff! I smoke and dry the green ones because they don't look all that different after processing and they taste the same. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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Red Jalapenos
Default User wrote:
> frohe wrote: >> >> DesertDad wrote: >>> Does anyone have a tip on ripening? Room temperature? in a bag with >>> a banana? or just out in the open to shrivel up? >> >> Get ya a piece of your wifey's thread and a needle. "Sew" em >> through the tops right where the flesh meets the stem cap. When you >> get plenty on the thread, tie the ends together (or let hang long) >> and hang em up where they can dry out. In the sun is best but given >> this time of year, you may find the garage wall a nice place. > > He's trying to ripen them, not dry them. Yeah, so? If he's got bunches to do, I doubt he wants them laying all over his kitchen counter. Stringin em up is the best bet. -- -frohe Life is too short to be in a hurry |
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