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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 08-10-2003, 02:44 AM
Jack Sloan
 
Posts: n/a
Default Red Jalapenos


"DesertDad" wrote in message
news:[email protected]
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



  #2 (permalink)   Report Post  
Old 08-10-2003, 03:26 AM
DesertDad
 
Posts: n/a
Default 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



  #3 (permalink)   Report Post  
Old 08-10-2003, 11:49 AM
Jack Schidt®
 
Posts: n/a
Default Red Jalapenos


"DesertDad" wrote in message
news:[email protected]
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


  #4 (permalink)   Report Post  
Old 08-10-2003, 01:53 PM
DesertDad
 
Posts: n/a
Default Red Jalapenos

"Jack Schidt®" wrote in message
om...

"DesertDad" wrote in message
news:[email protected]
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


  #5 (permalink)   Report Post  
Old 08-10-2003, 08:39 PM
Jack Schidt®
 
Posts: n/a
Default 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
jalapeńo; in stock or out of stock.

Jack




  #6 (permalink)   Report Post  
Old 08-10-2003, 09:10 PM
frohe
 
Posts: n/a
Default 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


  #7 (permalink)   Report Post  
Old 08-10-2003, 10:04 PM
Default User
 
Posts: n/a
Default 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
  #8 (permalink)   Report Post  
Old 08-10-2003, 11:02 PM
Jack Schidt®
 
Posts: n/a
Default Red Jalapenos


"DesertDad" wrote in message
news:[email protected]



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


  #9 (permalink)   Report Post  
Old 09-10-2003, 08:25 PM
Reg
 
Posts: n/a
Default 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

  #10 (permalink)   Report Post  
Old 10-10-2003, 12:03 AM
frohe
 
Posts: n/a
Default 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




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Jalapenos Julie Bove[_2_] General Cooking 69 24-09-2015 01:57 AM
Jalapenos - not hot Becca[_5_] General Cooking 30 03-05-2010 07:25 AM
Jalapenos James Silverton[_2_] General Cooking 25 28-07-2009 02:44 PM
what I did w/ my jalapenos Uncle Bob Mexican Cooking 1 27-06-2005 04:56 PM
Jalapenos Douglas Barber Barbecue 46 07-08-2004 03:26 PM


All times are GMT +1. The time now is 03:13 PM.

Powered by vBulletin® Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright ©2004-2017 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017