I find that jalapeno salsa says hotter longer after the salsa has been made. Serranos are more reliably hot though because the store will often sell jalapenos that are not hot at all.
>>21621262I just add extra cayenne or lime juice if necessary
>>21621266>cayenneThe powder? That stuff usually seems like paprika to me.
>>21621262Serrano are more fragrant and flavorful, samller cross section also has better texture. I don't care that much about pure hotness.
I don't get why the heat seems to dull after a day or two with serranos when its supposed to be the same oil in both plants.
long hots > *
>>21621659
>>21621262>the store will often sell jalapenos that are not hot at all.gotta grow your own. havent had a weak jalapeno all summer
reaper
>>21621775*raper
>>21621262>use pablanosit's just a bigger jalapeno.
>>21621272Serrano are much less flavorful in my experience
Largely disagree in the application of fermenting. A blend of jalapeno and serrano produces a superior pickled product. Each is good on their own, but together they are better.
hatch chili master race reporting
>>21621270Yeah, idk what type you're getting but where I'm at it tends to be used as a spicy enhancer. A dash or so goes a long way. I've never had a spicy paprika, so dunno
>>21621670idgi
>>21621275Capsaicin degrades over time, both from oxygen (oxidation) and from non-neutral pH (the acids). It also degrades in heat, but that isn't relevant here.
So some years ago I fucked up making a raspberry jam and only added half the sugar (1 to 2 ratio sugar to fruit) and made a lightly sweet and sour raspberry spread. She said she used it to cook pork chops and her guests said it was some of the best pork chops they had. So now I'm wanting to kitchen experiment with a jalapeno raspberry lime spread. Anyone else try something like this? I'm mostly wondering how to get the jalapeno into a spread consistency but I would like to know if anyone has an idea of what ratio I should use too.
>>21621270Cayenne peppers are significanly hotter than jalapenos and serranos. IDK what you're getting but whatever it is it isn't cayenne.
>>21624124If you take the seeds and ribs out of the jalapeno you can cook it down a bit then hit it with a stick blender to turn it into a sweet and moderately spicy jam. Jalapeno is extremely sweet, it's just usually disguised by the bitterness from the ribs and heat from the seeds. Without those the sweetness really comes through, and jalapeno has plenty enough pectin to set into a jam without having to boost it with sure-jell. If you need more heat then blending in a few deseeded/deribbed habanero will do the trick without adding any undesirable bitterness.
>>21624729>without having to boost it with sure-jell.Yeah, I was going with raspberries too because they don't need extra pectin or nothing. Turns out a lime has good pectin too so it shouldn't be needed. I am wanting a bit of of the kick to it so I was thinking of keeping the placenta. I'm wanting to make a glaze for chicken or pork chops with this, so I'm not needing too much spiciness with this, just a fun mix of flavors which I think rasp + jalp + lime will have. I already bought the ingredients to kitchen experiment tomorrow, but how do you think it'd turn out? >Raspberries 20z>2 Jalps>1 Lime>Sugar 14oz>Remove seeds from jalps, keep the placenta inside,>Peel lime, squeeze out the lime juice for cooking in the pan.>Add lime pulp with zest into food processor with the jalps>Start heating the jalp and lime first to soften up the hardest ingredients before steadily sugar>Add the raspberries and mash until there's a fair bit of pulp, ideally leaving raspberry seeds visible>Add the rest of the sugar as it cooks
>>21624805>keeping the placentaI wouldn't - it's extremely bitter. Use some of the seeds if you want, they are also bitter but not as bad as the ribs.
>>21621670What?
jalapeno clears serrano any day of the week in every way, it's not even close
>>21624815Hmmm. Aite, I'll take your word on it and tell you how it goes.
>>21621262Grow your own peppers and you won't have to deal with the problem of inconsistent grocery story product and boring selection. Fatalii peppers are absolutely amazing, but you'll never see one in the grocery store. They're comparable to Habanero in heat, but with a sweeter/fruitier flavor.
>>21625393growing your own is truly the way, and you can let them actually ripen. ignore the tiny poblanos idk why my plant is producing 1 million tiny ones this year.
>>21621272Serranos are hotter and less flavorful. They're fine but they are more heat than flavor when compared to jalapenos. Habaneros are hotter still but also more fragrant and flavorful than serranos.
