Anaheim is about my limit.
I don’t even have jalepenos, anymore.
Anaheim is about my limit.
I don’t even have jalepenos, anymore.
"Louisiana" hot sauce isn't hot enough for me. I mix 12oz of it half and half with vinegar, 3 heaping teaspoons cayenne and 1 teaspoon salt.
I had way too many fried anaheim pepper sandwiches a few weeks ago. Some are mild and then there are ones that make my mouth burn. I haven’t figured out how to tell the difference, so it’s always a surprise.
I dont like food that is scorching hot.
I do like pepper spices, and chili spices, with curcumin, but blowing out my tastebuds with something that is essentially inedible, is not eating food, to me.
>>>Anaheim is about my limit.<<<
I usually don’t go further North than Garden Grove, unless I’m going to Disneyland. 8#;^)
I draw the line at habanero.
Jalapeños cleaned and soaked overnight in salty water will knock down about half the kick.
I stuff em with cream cheese and wrap in a half slice of bacon, then bake at 400 for 25 minutes in a heavy pan.
Plain old fashion black pepper in a very limited amount is mine. I’ve digestive health issues that don’t allow much more.
I’m with you. I can eat the flesh of jalapenos, not the seeds .
Love those stuffed jalapenos from the freezer section.
Heat is my primary objection to Mexican food.
Cuban on the other hand............
Got some sushi a couple days ago , made the mistake of putting a little of the pretty green condiment on it. Wow!!
Burned both directions, never again.
I enjoy thai peppers in my cuisine, and if used sparingly, the habañero. When eating at a Thai restaurant, I'll ask the waiter if they could please prepare my dish "Thai hot" since they'll almost always cook things to American tastes, even if you say "I like it spicy".
One thing I always keep in my kitchen for cooking is Korean Gochugaru:
Excellent for soups!