"The Ranger" > wrote in message
...
> Melba's Jammin' > warned in message
> ...
> [snip]
>> I don' know nothing 'bout fresh peppers, but allow
>> me to tell you to be careful about using a can of
>> chopped jalapeņos instead of the green chilies.
>> Too hot for us, maybe not for some.
>
> I used to use the "chiles" (pickled seranos) in the mini-can. Lately
> I've found that fresh peppers have less heat and much greater texture.
> Last night, to my tastes, this held true yet again.
I've used fresh jalapenos at times, but really, availability is an issue.
Also, I like to have the ingredients all in the house, not have to run to
the store to pick up something. (that's funny, me running to a store
anyway, but that's a whole nother story) I keep jarred jalapenos in
the refrigerator, I use them for quesadillas, philly cheese steak, like
that. If people have fresh chiles hanging around, the recipe is just
a guideline. Go wild. (laugh)
Speaking of which, I made quesadillas just the other day. I had a
half empty jar of jalapeno slices, picked a few out (I don't like my
food really hot, but a little is okay) ... MAN were they HOT!
They didn't used to be! Is it in any way possible for them to get
hotter as they sit there? Cleared out my sinuses big time (which
is a Good Thing).
nancy
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