This is probably a dumb question, but... how much heat
is supposedd to be in a "home-made" chilis relleno?
About a month ago, my mom and I went to a small restaurant not far from
us, and I decided to have a chiles rellenos.
I ***LOVE*** them!!! I really do,

However, this one I had was TOO HOT to finish eating!! I
was turning red, my sinuses was openin, and with the last bit, I's
almost swear myairways were starting to constrict!Aren't you *supposed*
to seed the peppers before you stuff them?

Kelly Paul Graham

Spring, Texas

On 2 Oct 2005 17:41:28 -0700, "Kelly_P"
wrote:

This is probably a dumb question, but... how much heat
is supposedd to be in a "home-made" chilis relleno?
About a month ago, my mom and I went to a small restaurant not far from
us, and I decided to have a chiles rellenos.
I ***LOVE*** them!!! I really do,

However, this one I had was TOO HOT to finish eating!! I
was turning red, my sinuses was openin, and with the last bit, I's
almost swear myairways were starting to constrict!Aren't you *supposed*
to seed the peppers before you stuff them?

Chiles of most types are notoriously variable in heat. I've had
serranos with almost no bite at all (in fact, I think they are
breeding them milder and milder in the US) and I've had poblanos that
blew off the top of my head. I remember chiles rellenos at a
restaurant in Puerto Vallarta called The Black Orchid that were
incredibly hot and incredibly delicious.

It's luck of the draw sometimes.

"J. Eric Durbin" wrote in message
...
Chiles of most types are notoriously variable in heat. I've had
serranos with almost no bite at all (in fact, I think they are
breeding them milder and milder in the US) and I've had poblanos that
blew off the top of my head. I remember chiles rellenos at a
restaurant in Puerto Vallarta called The Black Orchid that were
incredibly hot and incredibly delicious.

It's luck of the draw sometimes.

Yep. Last Christmas I made some stuffed Anaheims. The cheese filling calls
for a couple of Serranos, seeded and chopped. I was shocked to discover
that the Anaheims (which are usually mild like a bell pepper) had much more
heat to them than the Serranos. The Jalapenos I also bought just in case,
were only slightly hotter than the Serranos. I even added the seeds to no
avail. I wanted something really hot since that's what the men in my family
like. But no dice.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

Kelly_P wrote:
This is probably a dumb question, but... how much heat
is supposedd to be in a "home-made" chilis relleno?
About a month ago, my mom and I went to a small restaurant not far from
us, and I decided to have a chiles rellenos.
I ***LOVE*** them!!! I really do,

However, this one I had was TOO HOT to finish eating!! I
was turning red, my sinuses was openin, and with the last bit, I's
almost swear myairways were starting to constrict!Aren't you *supposed*
to seed the peppers before you stuff them?

Kelly Paul Graham

Spring, Texas


You probably got a hot New Mexico (NM) chili since the season is just
winding down. They can be quite invigorating! We always leave the seeds
in down here in AZ. Without the seeds there is little heat at all. There
is a chain called Arriba and Andale that serve the hot "Hatch" NM chili
relleno and I can feel your pain and I like it.

Kelly_P wrote:
This is probably a dumb question, but... how much heat
is supposedd to be in a "home-made" chilis relleno?

You might want to read the archive on "chile relleno" in this NG, there
are almost 100 messages.

However, this one I had was TOO HOT to finish eating!! I
was turning red, my sinuses was openin, and with the last bit, I's
almost swear myairways were starting to constrict!Aren't you *supposed*
to seed the peppers before you stuff them?

One would certainly hope that the cook would de-seed and de-vein the
chile
before stuffing it, and also use a chile that the majority of his
customers won't find overwhelmingly hot.

Last week I made some posole using chipotle peppers and it came out so
hot it was making me sneeze from breathing the capsaicin. Fortunately,
I saved the posole by straining the meat and hominy off through a sieve
and ate it as a hearty stew instead of a soup. But that chipotle sauce
won't get away, I refrigerated it for use on top of other Mexican
cuisine I make.

How hot can people usually stand chile relleno to be? Some folks like
it made with poblano chiles, but that's too hot for others. I ran
across a recipe in Spanish recently that called for "chiles populares",
which is probably poblano chiles. It just said that they were the
chiles used in chile relleno.

Chipotle peppers are even hotter, as hot as jalapenos, they would
probably be too hot for chile relleno.

If you see that you're the only gringo in the restaurant, and all the
other diners are Mexican, you can probably expect some food that is
"tan picoso" (too spicy) for your taste.

Mexican shopkeepers and waiters want their customers to be happy and
satisfied, they don't want to say anything to discourage you from
buying what they are selling.

You might try asking your waiter exactly what kind of chile is used in
the relleno before ordering it.

If you start naming chiles that might be in any given dish, he might
say, "Si, si, that's right, that's what we use." He just won't want to
disagree with you about what's in the chile relleno.

Don't ask him how "hot" it is, what's "hot" to him might be incendiary
to you, and, if you can't get a definitive answer about what chile is
used in a dish, you may want to pass on it.

I remember buying a cheeseburger off of a lunch wagon once and biting
into a jalapeno pepper the Mexican cook had concealed inside it. I
gagged on that unexpected jalapeno. Maybe it was a practical joke? Or
maybe his Mexican customers expected a jalapeno in every burger?
Mexicans can actually eat the hottest chiles.

It is said that down in Yucatan, the Mexicans make a salsa that they
call "Dog Snout Salsa" from habanero chiles. It's supposed to be so hot
it makes your nose run like a dog, your eyes water, you sweat, and then
the top of your head blows off like Wiley Coyote's head in a Road
Runner cartoon.

"Heat" ranking of various chile peppers

Scoville units Names
============== =====
0 Bell, Sweet Italian
100 - 500 Peperoncini, Cherry
500 - 1000 New Mexico
1000 - 1500 Pasilla, Poblano, Ancho
1500 - 2500 Rocotillo
2500 - 5000 Jalapeno, Chipotle, Guajillo
5000 - 10000 Wax
10000 - 23000 Serrano
15000 - 30000 Arbol
30000 - 50000 Cayenne, Piquin
50000 - 100000 Thai
100000 - 300000 Habanero (aka Scotch Bonnet)
350000 - 577000 Red Savina Habanero
In 1994, the Red Savina Habanero set a world record for heat at 577,000

Scoville units.
15,000,000 - 16,000,000 Pure Capsaicin

Hi,
If the Chile Rellenos were long somewhat skinny Peppers/Chiles which
looks sort of similar to an Anahiem, or Banana Pepper, then you can bet
yourself, that these were most likely New Mexico Chiles. (Particularly
since you say you're in AZ)

Many times, it's hard to predict the heat with these. I've bought them
here in Southern NM, and sometimes the supposed hot ones were mild, and
vice versa.

It seems here in the Southwest, Chile Rellenos typically are made with
NM Chiles, rather than some other places in the country which seem to
prefer Poblano Chiles/Peppers.

Since NM Chiles are cheaper here in NM (Especially in season), maybe
that's why many prefer them due to cost? Poblanos are more $$$ here.

Same with Poblanos. I've had them where they would be very mild with no
kick, and then other times, where they have just a bit of heat to them.
Either way, both can be very tasty. Personally, I prefer the Poblano
Chiles. Mark

"Kelly_P" wrote in message
oups.com...
This is probably a dumb question, but... how much heat
is supposedd to be in a "home-made" chilis relleno?
About a month ago, my mom and I went to a small restaurant not far from
us, and I decided to have a chiles rellenos.
I ***LOVE*** them!!! I really do,

However, this one I had was TOO HOT to finish eating!! I
was turning red, my sinuses was openin, and with the last bit, I's
almost swear myairways were starting to constrict!Aren't you *supposed*
to seed the peppers before you stuff them?

Kelly Paul Graham

Spring, Texas

This thread has been going on for a while now and I am sorry to jump in so
late...but. I agree with some of what almost everyone has said. In my
opinion, all chiles are extremely variable in their heat content. Anaheims
are usually mild, but they can be quite hot. New Mexican (Hatch and other
varieties known as N.M.) are usually hotter than their kin the Anaheim, but
not always. Sometimes they can be incendiary too!

In my personal opinion, chile relleños should be made with poblanos to be
correct, but I prefer Anaheims. In fact, I use canned Ortega chiles! (Oh,
the shame!) grin There is so much variability in all chiles that one must
expect to have the occasionally really hot one. A favorite Cal-Mex
restaurant I like usually has perfect Anaheims in their chiles relleños, but
now and then one is very hot. All chiles are so closely related that they
tend to cross pollinate which really screws-up the heat reliability.

This dish should not be overly hot. A normal poblano heat is the most it
should have, IMHO.

Bottom line: you can't rely on a chile to conform. They're too independent
for that! The batter and stuffing choice are the important things. Expect
the occasional hot one and all is Jake.

Charlie

"Charles Gifford" wrote in message
nk.net...

Bottom line: you can't rely on a chile to conform. They're too independent
for that! The batter and stuffing choice are the important things. Expect
the occasional hot one and all is Jake.



Haha!! I love the use of 'Jake', like 'stick with me and everything will be
Jake'.

IAWTP, chiles are variable. My poblanos have some kick to them, much more
than I expected. For me it's ok, as I'm into the heat, but friends have
said they're too hot.

Jack

PS, but not 'jake leg', please

"Jack Schidt®" wrote in message
.. .


IAWTP, chiles are variable. My poblanos have some kick to them, much more
than I expected. For me it's ok, as I'm into the heat, but friends have
said they're too hot.

Jack

PS, but not 'jake leg', please

Hey Jack! Nice to see you again. I don't use poblanos very often as I am
afeard of the varaiblity. My days of eating fire are over unfortunately. I'm
almost to the point of distrusting bell peppers! I did find some very nice
pepperonccini at the grocery store. Good flavor that one would expect, but
very mild.

Others have mentioned increasing chile variability, but I mostly poo-pooed
the idea. I no longer feel that way. I think something is happening.

Jake...er, Charlie horse

None , Mexicans don't cook with hot peppers they use
Mild Mex' chile .

They do add hot pepper powder to oranges ( as a kid in SLP goin to
school )

BTW Chile Oscuro is NOT a substitute of Mex mild Chile powder

Nothing on this earth matches the flavor of a Mexican Tamale !
it's for the lard , pork , masa harina and Chile powder .

Also Chile Con Carne has no beans as USA chile has , and no
worchester sauce or whatever they call it !
USA chile is for starvation .

werty wrote:
None , Mexicans don't cook with hot peppers

I disagree, why is there a mountain of fresh jalapeno chili on display
at any one of the local Mexican markets here in the US southwest.
Habenero and serranos are also a big "staple" item. I can see eating
fresh jalapeno and serrano out of hand but you need to have your head
examined if you are snacking on fresh habenero. 152 years ago the United
States bought this land from Mexico. Most natives living here have
Mexican roots. Today these natives and new immigrants from Latin America
are the biggest sector buying these hot chilies from the local markets.
If they don't cook with them what do they do with them?

A Mexican friend of mine introduced me to bacon wrapped, cheese filled
jalapenos and it's one of my favorite dishes. He must be part Swede.