My brother-in-law recently tried to make fried, stuffed jalapenos called poppers. He removed the seeds, but the poppers were still very hot. What could he have done to tame the heat?
Like anything grown in nature, chile peppers can vary in intensity. Their age, degree of ripeness, even the amount of water they got when they were growing can affect their heat.
You can take some evasive action, though. The most common way to tame chiles is to remove both the seeds and the ribs, the white-ish ridges inside the pepper. Chile purists would shudder, but you also can soak the peppers in a little hot water before cooking them. It also might make them milder if you grill or bake the filled peppers instead of frying them.
Finally, it will help quench the fire if you serve the chiles with a dairy product, such as a sour cream-based dip.
Whatever you do, wear gloves while you handle the peppers or wash your hands very well afterward. The heat can linger much longer than you'd think, but a single touch to your eyes, mouth or nose is all it will take to remind you.
ADVERTISEMENT
— McClatchy Newspapers
