Popper peppers

Ed Stuart said:

Hi,

I want to make some poppers for a party of people that like their spicy food mild. I plan on
either grilling them or sticking them under the broiler (the poppers not the people).

(laugh)

Quoted message said:

What type of peppers would foot the bill here?

What are anchos made from? chipotles? They should work. Having said that, a lot of times jalapenos
aren't all that hot anymore.

nancy

Ed Stuart said:

Hi,

I want to make some poppers for a party of people that like their spicy food mild. I plan on
either grilling them or sticking them under the broiler (the poppers not the people). What type of
peppers would foot the bill here?

Thanx, Ed Stuart

The big pretty jalapenos you buy at the supermarket. Avoid any with white streaky scars (mosaic
virus, I think), it means the peppers matured long and slow enough to develop heat.

The ones that look perfect are generally not hot. YMMV.

Best regards, Bob

Ed Stuart said:

Hi,

I want to make some poppers for a party of people that like their spicy food mild. I plan on
either grilling them or sticking them under the broiler (the poppers not the people). What type of
peppers would foot the bill here?

Look for Santa Fe chiles. They are about the same size as jalapenos, the classic popper chile. When
green, they even look like jalapenos, with one exception. Jalapenos have a round blunt tip, while
the Santa Fe's tip is more pointy. Santa Fe's are typically sold after they've turned red, but not
always so look for green, also. Santa Fe chiles are not as hot as jalapenos and are actually a
little sweet in the red.

g6csy.netvar s.htmlOpen ↗

nb

Nancy Young said:

Ed Stuart said:

Hi,

I want to make some poppers for a party of people that like their spicy food mild. I plan on
either grilling them or sticking them under the broiler (the poppers not the people).

(laugh)

Quoted message said:

What type of peppers would foot the bill here?

What are anchos made from?

Poblano.

Quoted message said:

chipotles?

Dried smoked jalapenos.

Quoted message said:

They should work.

Poblanos would be a bit big for poppers, although fine for rellenos. Unfortunately, the OP is
running into the "smaller == hotter" problem.

Anaheims might work, cut them in half.

Quoted message said:

Having said that, a lot of times jalapenos aren't all that hot anymore.

That's for sure. I don't think I've had a hot jalapeno from the grocery in a long time.

Brian Rodenborn

Default User said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

Having said that, a lot of times jalapenos aren't all that hot anymore.

That's for sure. I don't think I've had a hot jalapeno from the grocery in a long time.

Brian Rodenborn

That's cuz you're buying the pretty ones. I look for the older ones with cracks and bug-bites.

Best regards, Bob

Default User said:

Nancy Young wrote:

the bill here?

Quoted message said:

Quoted message said:

What are anchos made from?

Poblano.

Quoted message said:

chipotles?

Dried smoked jalapenos.

Quoted message said:

They should work.

Poblanos would be a bit big for poppers, although fine for rellenos. Unfortunately, the OP is
running into the "smaller == hotter" problem.

Gotcha. I didn't take into account that the anchos might be bigger before they were smoked.

Quoted message said:

Anaheims might work, cut them in half.

I've made stuffed peperoncini, but I guess they are too hot, as well.

Quoted message said:

Quoted message said:

Having said that, a lot of times jalapenos aren't all that hot anymore.

That's for sure. I don't think I've had a hot jalapeno from the grocery in a long time.

Yeah, seems as though if the seeds and whatnot were scraped out, they would be fine. This is coming
from someone who is not especially tolerant of hot peppers.

nancy

zxcvbob said:

Default User wrote:

Quoted message said:

Quoted message said:

That's for sure. I don't think I've had a hot jalapeno from the grocery in a long time.

Quoted message said:

That's cuz you're buying the pretty ones. I look for the older ones with cracks and bug-bites.

There usually isn't that great a selection at the grocery store, and they tend to be pretty uniform.

Brian Rodenborn

I'd use Jalapenos and cut the membranes out of them, but they tend not to be all that hot anyway.
For the hell of it, stuff a few habaneros as well for the daring few, but cut the membranes out of
them as well - wear gloves and don't touch your eyes or other parts you don't want burning. I
stuff with a mix of cheese and cream cheese, crumbled bacon or anything else that suits my fancy.
Good stuff!

Paul

"Ed Stuart" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi,

I want to make some poppers for a party of people that like their spicy food mild. I plan on
either grilling them or sticking them under the broiler (the poppers not the people). What type of
peppers would foot the bill here?

Thanx, Ed Stuart

"zxcvbob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Default User said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

Having said that, a lot of times jalapenos aren't all that hot anymore.

Quoted message said:

That's cuz you're buying the pretty ones. I look for the older ones with cracks and bug-bites.

No, it's because in the mid 1980's the University of NM developed a mild jalapeno. It increased
sales of jalapenos many time. Of course, fans of hot food hate the idea. It's what's made popper
possible, though. (Since I don't have my reference at hand, I may be wrong about it being UNM that's
resposible, but I'm certain about the time frame and nearly so about it being in NM.)

Chances are, in a chain supermarket you're going to get the mild cultivar. The only way to be
certain is to taste one.

I suspect that the reason for the increase in availabilty of serrano peppers is have a subsitute for
the original heat and flavor of the jalapeno for those applications where mild won't do.

Bob Dietz

Bob Dietz said:

"zxcvbob" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

Default User said:

Nancy Young wrote:

Quoted message said:

>Having said that, a lot of times jalapenos aren't all that hot anymore.

Quoted message said:

That's cuz you're buying the pretty ones. I look for the older ones with cracks and bug-bites.

No, it's because in the mid 1980's the University of NM developed a mild jalapeno. It increased
sales of jalapenos many time. Of course, fans of hot food hate the idea. It's what's made popper
possible, though. (Since I don't have my reference at hand, I may be wrong about it being UNM
that's resposible, but I'm certain about the time frame and nearly so about it being in NM.)

Chances are, in a chain supermarket you're going to get the mild cultivar. The only way to be
certain is to taste one.

I suspect that the reason for the increase in availabilty of serrano peppers is have a subsitute
for the original heat and flavor of the jalapeno for those applications where mild won't do.

Bob Dietz

It was Texas A&M. Damn aggies ruined the jalapeno gene pool. However, if you pick through the pepper
bin and only buy those that show mosaic virus damage, they will be hot.

AFAIK, there is not mild cultivar or serrano peppers, and supermarket serranos are often not very
hot. I think part of it is the peppers are given too much water and fertilizer, and the pampered
fruit grow to a nice size before they have a chance to get hot.

Bob

"zxcvbob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Bob Dietz said:

"zxcvbob" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

Default User wrote:

Quoted message said:

It was Texas A&M. Damn aggies ruined the jalapeno gene pool. However, if you pick through the
pepper bin and only buy those that show mosaic virus damage, they will be hot.

Right you are. How could I have ever blamed NM for ruining a food item?

Quoted message said:

AFAIK, there is not mild cultivar or serrano peppers, and supermarket serranos are often not very
hot. I think part of it is the peppers are given too much water and fertilizer, and the pampered
fruit grow to a nice size before they have a chance to get hot.

Too bad. They still tend to be hotter on average than supermarket jalapenos.

Quoted message said:

Bob

Bob D.

[email hidden] (Ed Stuart) deliciously posted in
:"]news:[email hidden]:

Quoted message said:

Hi,

I want to make some poppers for a party of people that like their spicy food mild. I plan on
either grilling them or sticking them under the broiler (the poppers not the people). What type of
peppers would foot the bill here?

Thanx, Ed Stuart

Go ahead and use the jalapenos. If you take the seeds out, much of the heat goes away and you're
left with a bit of heat. What are you stuffing them with anyway, a cream cheese mixture?

Michael

--
"Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of scented
urine." ~~James Joyce, Irish writer (1882-1941)

il Tue, 24 Feb 2004 13:14:11 -0600, zxcvbob ha scritto:

Quoted message said:

The big pretty jalapenos you buy at the supermarket. Avoid any with white streaky scars (mosaic
virus, I think), it means the peppers matured long and slow enough to develop heat.

The ones that look perfect are generally not hot. YMMV.

Best regards, Bob

Can't be, mine have those streaks (although maybe brown streaks is what I'm thinking of) and we
don't have that virus here. I always took them to be a jalapeno characteristic. Which is handy when
I lose track of which plant is where. BTW what is a popper?
--
Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ]

"Dog3" <dognospam@adjfkdla;not> wrote in message
"]news:[email hidden]...

Quoted message said:

[email hidden] (Ed Stuart) deliciously posted in
:"]news:[email hidden]:

Quoted message said:

<*snip*>

Go ahead and use the jalapenos. If you take the seeds out, much of the heat goes away and you're
left with a bit of heat. What are you stuffing them with anyway, a cream cheese mixture?

Michael

Sorry Michael, but I have to disagree with you on the seeds being the source of the heat. The heat
is in the white stuff (capsaicin<sp>?) inside the peppers. But, depending on how you get rid of
the seeds, i.e. scraping them out with a knife, you could be inadvertently removing the white
stuff as well.

I swear My MIL tries to kill me every time we visit her in NM with the peppers and chilies she uses.

Bret

-----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- newsfeeds.comnewsfeeds.comOpen ↗ - The #1
Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

"Maverick" <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

"Dog3" <dognospam@adjfkdla;not> wrote in message
"]news:[email hidden]...

Quoted message said:

[email hidden] (Ed Stuart) deliciously posted in
:"]news:[email hidden]:

Quoted message said:

<*snip*>

Go ahead and use the jalapenos. If you take the seeds out, much of the heat goes away and you're
left with a bit of heat. What are you stuffing them with anyway, a cream cheese mixture?

Michael

Sorry Michael, but I have to disagree with you on the seeds being the source of the heat. The heat
is in the white stuff (capsaicin<sp>?) inside the peppers. But, depending on how you get rid of
the seeds,
i.e. scraping them out with a knife, you could be inadvertently removing the white stuff as well.

I swear My MIL tries to kill me every time we visit her in NM with the peppers and chilies
she uses.

Bret

Hmm... I've always been told it's the seeds that give the heat. You may be right that while scraping
the seeds out the white stuff comes out. I've never paid that much attention. I usually use my thumb
to remove the seeds anyway and not a knife or kitchen utensil. I love hot food. Love it. The hotter
and spicier the better 🙂

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d. December 12, 1968

On Fri, 27 Feb 2004 06:31:09 -0000, Dog3 <dognospam@adjfkdla;not>

Quoted message said:

"Maverick" <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

Sorry Michael, but I have to disagree with you on the seeds being the source of the heat. The
heat is in the white stuff (capsaicin<sp>?) inside the peppers. But, depending on how you get rid
of the seeds,
i.e. scraping them out with a knife, you could be inadvertently removing the white stuff as well.

Hmm... I've always been told it's the seeds that give the heat. You may be right that while
scraping the seeds out the white stuff comes out. I've never paid that much attention. I usually
use my thumb to remove the seeds anyway and not a knife or kitchen utensil. I love hot food. Love
it. The hotter and spicier the better 🙂

The hottest part is the placenta (white stuff). The seeds are hot only because they're next to the
placenta. Carefully cutting out the white placenta of fresh, crisp jalapeno's without scraping it
against the flesh is a good way to remove most of the heat. You can also make habenero peppers
edible this way as well.

If they're old and wilted, much of the heat has been dispersed to other parts of the pepper.

I'm still wondering why somebody wants to serve poppers to people who don't like spicy food in the
first place.

-sw

Steve Wertz <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

The hottest part is the placenta (white stuff). The seeds are hot only because they're next to the
placenta. Carefully cutting out the white placenta of fresh, crisp jalapeno's without scraping it
against the flesh is a good way to remove most of the heat. You can also make habenero peppers
edible this way as well.

This is interesting info. I don't know where I got the idea the heat was in the seeds. I've never
researched the topic.

Quoted message said:

If they're old and wilted, much of the heat has been dispersed to other parts of the pepper.

I'm still wondering why somebody wants to serve poppers to people who don't like spicy food in the
first place.

-sw

I know what you mean. Poppers, scorching hot salsa etc. When tomatoes are in season I make a
scorching salsa for food days at work. I also make a mild one. Both are clearly marked. I always
have plenty of the hot stuff to take back home 😉

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d. December 12, 1968

"Dog3" <dognospam@adjfkdla;not> wrote in message
"]news:[email hidden]...

Quoted message said:

"Maverick" <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

"Dog3" <dognospam@adjfkdla;not> wrote in message
"]news:[email hidden]...

Quoted message said:

[email hidden] (Ed Stuart) deliciously posted in
:"]news:[email hidden]:

>
> <*snip*>
>
Go ahead and use the jalapenos. If you take the seeds out, much of the heat goes away and
you're left with a bit of heat. What are you stuffing them with anyway, a cream cheese mixture?

Michael

Sorry Michael, but I have to disagree with you on the seeds being the source of the heat. The
heat is in the white stuff (capsaicin<sp>?) inside the peppers. But, depending on how you get
rid of the seeds,
i.e. scraping them out with a knife, you could be inadvertently removing the white stuff as
well.

I swear My MIL tries to kill me every time we visit her in NM with the peppers and chilies
she uses.

Bret

Hmm... I've always been told it's the seeds that give the heat. You may be right that while
scraping the seeds out the white stuff comes out.

I've

Quoted message said:

never paid that much attention. I usually use my thumb to remove the

seeds

Quoted message said:

anyway and not a knife or kitchen utensil. I love hot food. Love it. The hotter and spicier the
better 🙂

Michael
--

Michael,

The next time I head down to New Mexico I'll have my MIL get me some of the napalm hatch chilies and
send them to you... You have to supply the ice cream though!

Bret .sig line for rent.

-----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- newsfeeds.comnewsfeeds.comOpen ↗ - The #1
Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

We stuff our with just plain cream cheese, then wrap each in 1/2 slice bacon. I place them on a
broiler rack, then over a charcoal fire until the bottom side is done (the bacon). Then I bring them
in the house, place the broiler rack in the broiler pan, and slide it under my oven broiler until
the top side is done. Wonderful!

Warning: Wear rubber gloves when removing the seeds and white membrane. I didn't the first time, and
my hands burned for hours after.

"> > >>>

Quoted message said:

Quoted message said:

Quoted message said:

> Go ahead and use the jalapenos. If you take the seeds out, much of the heat goes away and
> you're left with a bit of heat. What are you stuffing them with anyway, a cream cheese
> mixture?
>
> Michael

! =-----