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having trouble with salsa
#6314850
05/29/16 01:57 AM
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Joined: Aug 2012
Posts: 2,540
Sparky45
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I have a recipe for salsa I have had for years and usually I make 2 gallons and can it into quart jars. I decided to just make a quart or so fresh and just put it in the fridge for the weekend
I used ample jalepenos to make it warm enough but it just didn't heat up enough the peppers I used had been in the fridge for about 10 days I noticed when I was prepping them they didn't bother me at all and I was afraid they were going to be mild
did leaving these in the fridge for so long do something to the pepper to make it more mild?
The only easy day was yesterday
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Re: having trouble with salsa
[Re: Sparky45]
#6314863
05/29/16 02:02 AM
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Joined: Aug 2009
Posts: 4,595
decook
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I don't think so Sparkey45. My guess is that's how you bought them. I have seen a lot of spicy heat variation from grocery store jalapeņos if that's where they came from.
Press for an AMERICAN.
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Re: having trouble with salsa
[Re: Sparky45]
#6314898
05/29/16 02:37 AM
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Joined: Sep 2011
Posts: 28,032
Navasot
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Hollywood
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Peppers should get more angry the longer they sit.. Small bits through recipes off.. Put a bit of cyane in next time or use a hot rotel for tomatoes
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Re: having trouble with salsa
[Re: decook]
#6314906
05/29/16 02:45 AM
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Joined: Aug 2012
Posts: 2,540
Sparky45
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I don't think so Sparkey45. My guess is that's how you bought them. I have seen a lot of spicy heat variation from grocery store jalapeņos if that's where they came from. yeah, I don't know any other place to get them from at least until later this summer when the ones in my garden come on
The only easy day was yesterday
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Re: having trouble with salsa
[Re: Navasot]
#6314911
05/29/16 02:47 AM
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Joined: Aug 2012
Posts: 2,540
Sparky45
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Peppers should get more angry the longer they sit.. Small bits through recipes off.. Put a bit of cyane in next time or use a hot rotel for tomatoes I keep some Jalepeno Tabasco around and I used that to taste to get the heat up to a reasonable level, still not the best batch though. its flustrating is there any trick to buying hot ones in the store?
The only easy day was yesterday
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Re: having trouble with salsa
[Re: Sparky45]
#6314917
05/29/16 02:52 AM
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Joined: Sep 2011
Posts: 28,032
Navasot
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Hollywood
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Bright green with dark green blotches and crisp.. They will look angry
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Re: having trouble with salsa
[Re: Sparky45]
#6315067
05/29/16 01:16 PM
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Cast
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Throw a habanero in there for heat. Japs are mostly for flavor. I eat them like bell peppers. Rarely do I get a Jap that impresses me.
Cast I have a short attention spa
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Re: having trouble with salsa
[Re: Sparky45]
#6315154
05/29/16 02:55 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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It's difficult to tell ahead of time about how hot your jalapeņos will be. It's always a crap shoot for me. I plan on putting up 8 more pints next week. I plan to use 3 peppers per pint. The peppers will be from my garden.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: having trouble with salsa
[Re: Sparky45]
#6315169
05/29/16 03:22 PM
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BuckRage
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Pretty simple actually. Look for "lines" the more lines and the more prounced the higher the capsaicin level.
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Re: having trouble with salsa
[Re: Sparky45]
#6315172
05/29/16 03:26 PM
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BuckRage
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Smoother skin will usually be milder.
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Re: having trouble with salsa
[Re: BuckRage]
#6315227
05/29/16 04:35 PM
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Joined: Apr 2006
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CitySlickerHunter
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Smoother skin will usually be milder. This is how it was explained too me........
"I can't be over gunned because the animal can't be over dead"-Elmer Keith 10/30/2012 I VOTED for The American
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Re: having trouble with salsa
[Re: Sparky45]
#6315462
05/29/16 09:27 PM
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Joined: Aug 2012
Posts: 2,540
Sparky45
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thanks for the tips guys
I went out and found 5 more peppers some with small lines in them
I brought them back and tossed them in the processor with a can or Rotel and made a paste and added this to my batch it brought the heat up pretty well
The only easy day was yesterday
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Re: having trouble with salsa
[Re: Sparky45]
#6315999
05/30/16 01:14 PM
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Joined: Jan 2008
Posts: 1,403
OkieDokie
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When you get fresh out of your garden and have surplus throw them in a freezer bag and you will know the heat level. These are better for cooked recipes as they are a little mushy for non cooked recipes. These will last for a year in your freezer.
Maybe Today. raptureready.com
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Re: having trouble with salsa
[Re: CitySlickerHunter]
#6317103
05/31/16 03:10 PM
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Joined: Apr 2014
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mattyg06
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Smoother skin will usually be milder. This is how it was explained too me........ That's how I understand it as well. The more stressed the pepper the more capsaicin the pepper makes. If your growing your own you can stress them to make them hotter as well by decreasing the water to the plant till the leave shrivel then give good soaking and repeat.
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Re: having trouble with salsa
[Re: Sparky45]
#6317112
05/31/16 03:20 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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I now have my last 8 pints for the year in a hot bath. This is my second batch. I wont know how hot it is until 6 months from now.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: having trouble with salsa
[Re: Sparky45]
#6317117
05/31/16 03:23 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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So, ready for the Christmas trip drop in huh? I'll bring chips.
Cast I have a short attention spa
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Re: having trouble with salsa
[Re: Sparky45]
#6317863
06/01/16 12:06 AM
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Joined: Oct 2010
Posts: 2,872
topwater13
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If the seeds are bright white they will be mild. The darker, tan colored seeds will be warm.
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