Re: [CH] Sauces
Dave Sacerdote (davesas@ntplx.net)
Tue, 20 Apr 1999 18:09:20 -0400 (EDT)
>I've tried a couple of brands of pickled whole Serranos and they have less
>heat than Whitefield pickled Jalapeņo rings (2 qt, $2.80 at Sam's). The
>Serranos are in a saltier brine and have a few carrot slices with them.
>Does this packing method reduce their heat? How much hotter should I expect
>a pepper to be fresh than pickled?
Opinions are going to differ about this; I have not found heat to reduce
when pickling peppers, especially when pickled whole (including seeds.) I
think the difference in the heat levels are within the individual peppers.
I very rarely get hot jalapenos fresh any more; seems to me they are
breeding them much milder than they used to (Rain always blamed this on the
Pace company "dumbing down" jalapenos for mass consumption.) But I have had
Mancini pickled jalapenos that were damn firey!
===
Dave Sacerdote
davesas@ntplx.net
Resist or Serve.
"I am so mighty, I do not have to kill you all." -- Flaming Carrot
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