How do I know when they are ripe?!? - Page 3

feldon30 · June 24, 2007

I let me Jalapeños get ripe. I cut out the core and stuffed with cream cheese, then I dipped in batter and deep fried. I expected a nice somewhat mild stuffed jalapeño like you can get just about any restaurant these days.

They were extremely picante!! It took mouthfuls of cream cheese and a glass of milk to put the fire out. So you're saying they would have been even hotter when they were green?!

FlipTX · June 24, 2007

I've been thinking of growing something like a Tam Jalapeno to avoid flaming mouth syndrome. I can handle a little jalapeno heat just fine, but depending on growing conditions they can come out hotter than expected. So I figure if I start fairly mild, even if they turn spicy I'll be OK. But if I start hot and it escalates from there, hoo boy!

harleysilo · June 25, 2007

Quote:

Originally Posted by feldon30

So you're saying they would have been even hotter when they were green?!

Exactly, but not jalapeños, these.... here you can see the brand and type...

June 24, 2007	#31
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	I let me Jalapeños get ripe. I cut out the core and stuffed with cream cheese, then I dipped in batter and deep fried. I expected a nice somewhat mild stuffed jalapeño like you can get just about any restaurant these days. They were extremely picante!! It took mouthfuls of cream cheese and a glass of milk to put the fire out. So you're saying they would have been even hotter when they were green?!

June 24, 2007	#32
FlipTX Tomatovillian™ Join Date: Jun 2006 Location: Houston, TX Posts: 271	I've been thinking of growing something like a Tam Jalapeno to avoid flaming mouth syndrome. I can handle a little jalapeno heat just fine, but depending on growing conditions they can come out hotter than expected. So I figure if I start fairly mild, even if they turn spicy I'll be OK. But if I start hot and it escalates from there, hoo boy!