On 11/30/2012 3:49 PM, Janet Bostwick wrote:
> On Fri, 30 Nov 2012 14:12:42 -0600, zxcvbob >
> wrote:
>
>> Going to make a pot of gumbo this weekend with leftover turkey and
>> turkey stock from Thanksgiving, plus tomatoes and okra from the freezer.
>> The recipe calls for onions, celery, and bell peppers, which is a
>> "trinity" in Cajun and Creole cooking. Jalapeños were on sale cheaper
>> than bell peppers so I bought a pound of those. Storebought jalapeños
>> are kind of a craps-shoot whether they'll be hot or not. So I'm
>> planning to chop them (most of the seeds removed) and sauté them with
>> the onions and celery. Later I'll adjust the amount of cayenne in the
>> recipe to get the heat level right.
>>
>> Does this sound reasonable? Or will it taste all wrong? I think any
>> subtle flavor difference will be covered up by all the garlic, thyme,
>> and black pepper (etc)
>>
>> Bob
> I can see you being able to sub the jalapenos for the heat portion,
> but the green peppers definitely add their own special taste. I
> wouldn't even sub red or yellow bell peppers for the green ones.
> Janet US
Weight for weight, jalapenos are different tasting and hotter than green
peppers, so you might want to add them in batches with tasting. I
believe they were about the same price as green peppers today: about
$1.90 a pound but I've never seen them costing much less. Cubanelle
peppers are often relatively cheaper and would be a better substitute
for green.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.