Re: [CH] I don't have a problem...

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Jim,

"...does the alcohol boost the minimal heat of the jalapeño?"

I have used grain alcohol to both preserve and dilute very hot chile sauce (e.g. puréed Red Savinas), and it did dilute the heat. 

However, it is possible that the alcohol could aid in extracting the capsaicin from the fruit -- if so, this could make it hotter.  ... Marinating Lemon Drops in vodka for a month can give one a new experience <G>.

AndyB


Jim Graham wrote:
> On Wed, Apr 22, 2009 at 01:48:43PM -0400, =Mark wrote:
>   
>> http://www.kansan.com/stories/2009/apr/22/montemayor_hot/
>>     
>
> After reading this, I'm curious about something....  Referring to the
> drink mentioned---with a half of a jalapeno in tequila, etc., does the
> alcohol boost the minimal heat of the jalapeno?  Or is there something
> else in there?  With a name like "The Devil's Spit" and a description
> that includes "dangerous", it seems to me that there's got to me more
> to it.
>
> Just curious...and wondering whether or not to consider a trip to the
> liquor store (but not for tequila...I like tequila, but tequila does
> NOT like me) and, from there, to my habs in the freezer....  ;-}
>
> Later,
>    --jim
>
>   
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