Follow-ups are going to r.f.preserving.

A billion questions:

I've got an ideer that I want to involve some chipotles. A fruit
relish. I bought a package at Byerly's. My plan is to re-hydrate one
(how hot are they?) Is that the right way, vs. chopping dry and
rehydrating in the cooking process? Do I want more than one for, say,
2-3 pints of finished relish and a mild-to-medium heat?) and then chop
in the food processor. Do I want to do it by hand instead? Do I want
the seeds in or out? Will they lose or gain any heat after they've
settled in from the processing process?

I await your counsel.
Jack, if you e-mail a reply, remember auto-reply address is munged.
--
-Barb, www.jamlady.eboard.com Updated 10-09-04; Sam I Am!.
WeBeJammin'

In article , Hahabogus
wrote:

Melba's Jammin' wrote in news:thisisbogus-
:

Follow-ups are going to r.f.preserving.

A billion questions:
(BBillions and Bbillions and Billions of questions deleted)
I've used chipotle in things like swiss steak and chilli. But I've
always rehydrated them purreed them using both the liquid and the
pulp (seeds and whatever ).


Thanks.
--
-Barb, www.jamlady.eboard.com Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Jack Schidt® wrote:

"zxcvbob" wrote in message
...


[snip]
BTW, try using habanero peppers in a fruit relish sometime. They have a
fruity perfumey taste that goes well with fruit. Just be careful not to
use too much.

Best regards,
Bob


I like habañeros too, just have trouble making things 'mild' with them.

Jack Overboard


If you have a garden, try getting some seeds for "Trinidad Spice" or
"Granada Seasoning" peppers (or any of a dozen similar varieties.) They
look and smell and taste exactly like normal red or orange habaneros,
but without any heat. My brother grows them. At first I thought "why
bother?", then I realized you could use several of them in a recipe to
get the desired taste, then use 1/2 or less of a real habanero to adjust
the heat.

BTW, one of his mild C. chinenese peppers crossed with a jalapeño, and a
resulting volunteer seedling has fruit that look just like a jalapeño,
but the plant has the form of a habanero (large leaves, fruit borne in
clusters) and the peppers are extraordinarily hot -- perhaps hotter than
a real habanero, with thick walls and very few seeds.

-Bob

Jack Schidt® wrote:
"zxcvbob" wrote in message
...

Melba's Jammin' wrote:

In article , zxcvbob
wrote:



Melba's Jammin' wrote:


In article , Rodney
Myrvaagnes wrote:

Go for it!

Mmmm, maybe. The good news on this one is that it didn't use any fresh
fruit. So if I did use all this stuff up, or foist it off on my
unsuspecting friends for Christmas gifts, or sell it to the folks who
visit the bazaar, I could do it again if whimsy suited.


So is it good? Or does it suck? Enquiring minds have a lot invested in
this and you're being evasive...

Best regards, ;-)
Bob


Oh, sorry. I put most of the gory details on my webpage. Not fair to
make you look there. Here's what I wrote the


[snip]

You gotta tell us it's on the web page! (Some of us aren't bright enough
to look there first before asking for details)

BTW, try using habanero peppers in a fruit relish sometime. They have a
fruity perfumey taste that goes well with fruit. Just be careful not to
use too much.

Best regards,
Bob


I like habañeros too, just have trouble making things 'mild' with them.

Jack Overboard


Ask Barb sometime about a bottle of hab hot sauce I sent her. IIRC her
comment on being asked how it was was "we opened the bottle and heated
the house with it all winter."

George

In article , "Jack
Schidt®" wrote:

I like habañeros too, just have trouble making things 'mild' with them.

Jack Overboard

Habaneros. No ñ. From la ciudad de Habana. En Cuba.
-Barb Nit
--
-Barb, www.jamlady.eboard.com Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Melba's Jammin'" wrote in message
...
In article , "Jack
Schidt®" wrote:

"Melba's Jammin'" wrote in message
...

HTHIT, sorry I missed the thread. I blame myself.

Y'know, every time I see someone flogging himself, I start to think he
likes it -- in a kinky sort of way. "-)

Well, like I said in another post, it's just me and my shadow. :P

Jack Self

Well, ya know what they say about sex: It's like Bridge. If you don't
have a good partner, you'd better have a good hand. "-)
--

Haha! Or I could say 'I'm dating myself'

Jack Onamatic

"zxcvbob" wrote in message
...
Jack Schidt® wrote:

"zxcvbob" wrote in message
...


[snip]
BTW, try using habanero peppers in a fruit relish sometime. They have a
fruity perfumey taste that goes well with fruit. Just be careful not to
use too much.

Best regards,
Bob


I like habañeros too, just have trouble making things 'mild' with them.

Jack Overboard


If you have a garden, try getting some seeds for "Trinidad Spice" or
"Granada Seasoning" peppers (or any of a dozen similar varieties.) They
look and smell and taste exactly like normal red or orange habaneros, but
without any heat. My brother grows them. At first I thought "why
bother?", then I realized you could use several of them in a recipe to get
the desired taste, then use 1/2 or less of a real habanero to adjust the
heat.

BTW, one of his mild C. chinenese peppers crossed with a jalapeño, and a
resulting volunteer seedling has fruit that look just like a jalapeño, but
the plant has the form of a habanero (large leaves, fruit borne in
clusters) and the peppers are extraordinarily hot -- perhaps hotter than a
real habanero, with thick walls and very few seeds.

-Bob

Sounds good. The habañero tastes really good; Melinda's hot sauce blends
them with carrots (among other things) and the resulting flavor is kickass.

Jack Kickass

"Melba's Jammin'" wrote in message
...
In article , "Jack
Schidt®" wrote:

I like habañeros too, just have trouble making things 'mild' with them.

Jack Overboard

Habaneros. No ñ. From la ciudad de Habana. En Cuba.
-Barb Nit
--

I get that thiñg oñ my keyboard and I doñ't kñow wheñ to stop!!

Jack OverTilde

in article , zxcvbob at
wrote on 12/10/04 6:58 AM:

Melba's Jammin' wrote:
In article , zxcvbob
wrote:


Melba's Jammin' wrote:

In article , Rodney
Myrvaagnes wrote:

Go for it!

Mmmm, maybe. The good news on this one is that it didn't use any fresh
fruit. So if I did use all this stuff up, or foist it off on my
unsuspecting friends for Christmas gifts, or sell it to the folks who
visit the bazaar, I could do it again if whimsy suited.


So is it good? Or does it suck? Enquiring minds have a lot invested in
this and you're being evasive...

Best regards, ;-)
Bob


Oh, sorry. I put most of the gory details on my webpage. Not fair to
make you look there. Here's what I wrote the


[snip]

You gotta tell us it's on the web page! (Some of us aren't bright
enough to look there first before asking for details)

BTW, try using habanero peppers in a fruit relish sometime. They have a
fruity perfumey taste that goes well with fruit. Just be careful not to
use too much.

Best regards,
Bob
I made some crabapple habanero jelly one year. Very good to take to meeting
of the Fruit Tree Project.
Ellen
--

Jim wrote:

zxcvbob wrote:

BTW, one of his mild C. chinenese peppers crossed with a jalapeño,
and a resulting volunteer seedling has fruit that look just like a
jalapeño, but the plant has the form of a habanero (large leaves,
fruit borne in clusters) and the peppers are extraordinarily hot --
perhaps hotter than a real habanero, with thick walls and very few
seeds.

-Bob


Hmm.. It has always been my understanding that a habanero, or variant
thereof, can not cross pollinate with a jalapeno. Same genus (
capsicum ) but different species ( chinense vs.anuum ). I've always
been led to understand that genetic differences are too great to
allow cross pollination. I've grown habaneros and variants for years,
and have not noticed a tendency of chinense chiles to be "borne in
clusters". This seems to be a trait in some cultivars of capsicum
anuum, however. Not looking to argue with you Bob, just adding my 2
cents.

Jim



I dunno about the borne in clusters thing, that was my mom's
description. My brother is the horticulture major, and he thinks the
plants look like chinense peppers. He didn't describe the blossoms, I
should get him to take some close-up pictures off the flowers.

I have read elsewhere that C. chinense and C. anuum can cross, which
kind of means to me that they are not *really* different species.
However a horse and a donkey can cross to yield a mule (which is
sterile). My brother discribed the pepper fruits having very few seeds
-- like they didn't pollenate very well. I'll bet the seeds are
sterile. He took some cuttings from the plant to try to keep them alive
for next year. (His pepper plants always grow way too large to dig up
for the winter.)

Bob