I like to use jalapeños and serranos together with garlic cloves and black peppercorns, and agave is my sweetner. I used to work at a sandwich shop named Potbellys when they first opened, and i fell in love with their hot peppers!
While I dnt understand this pain I do understand the pain of rubbing icy hot on ur balls and shaft (dnt ask why). My genitals felt the power of a thousand sons dealing vengeance upon me, whilst freezing as if I had dipped my genitals into the coldest depths of space. Somehow this made my genitals burn brighter than ever seen, it was as if I was Icarus soaring to close to the son but my balls were my wings, I had no hope left… only the pits of hades in my pants which would get hot then cold then hot then cold but somehow burn even more as time progressed. I now have a child so they’re ok 👌🏼
The seeds have zero heat in them, but a small amount on the outside because they're connected to the placenta of the pepper. The placenta is the spongy sometimes yellow or orange depending on how hot the pepper is, but like the jalapeno, serrano, and bell peppers their placenta is white
Yah because whenever I buy hot papers from Walmart I tried to keep the seeds, some good days they are hot other bad days they taste nothing like hot which weird
@dark2000king I've heard you have to stress jalapeños by not watering them as often as other vegetables. When they become dehydrated the produce capsaicin which is what makes them spicy. Believe it's also a defense mechanism when they are dehydrated
I must say, I Love your channel, it took me 25 years to find good Mexican food in Florida... Thank you for doing what you do, your channel always makes me hungry🤪 BLESSINGS ♥️♥️♥️
I just made and canned pickled jalapeños and Fresnos! I made bread and butter pickle brine. A little sweet and sour! Yummy! Make nice gifts too. I also did sweet onions and garlic cloves! Yum! So fun
I LOVE pickled peppers of all kinds, it's a shame i'm the only one in my family that likes spicy food so i never get to grow them in my garden. Maybe next year though!
I leave my bayleaves whole now. The pieces don’t break down in the gut, so if you swallow a small piece it can scratch your insides. Rarely, they need to be removed if they become embedded. I’m sure it’s very uncommon but I know my luck, so whole leaves only for me :-)
So nice to know someone cares for muh heart. It has the usual palpitations from the usual seasonings and fat overload. But overall she’s fine thank you ❤
I worked in a japanese restaurant that made an appetizer called *Oh Shin* It was a stuffed and tempura fried jalapeno. The owner taught me how to prep them. Being young and eager to learn back then, and, wasting no time diving in to the job. 🤺 I learned the hard way. For a few hours after finishing the task. My hands *Felt* like they were on fire and (Cartoon character Goofy huge 🧟) five times their size. 😅 Lol. Biggest lesson? I learned how to make a popular appetizer that sold out each day that it was prepared. 😁
Hermano, love ur channel. Brother, a Brine as you know, contains SALT. There is NO mention of salt or how much, anywhere in the video or recipe, only your recommended 1-1 ratio of Distilled Vinegar to Water and other ingredients(shallot,Bay leaves, mustard Seed,Scallions,Maple Syrup,etc). Keep producing compelling YT content.A fave YT Mexican Chef is Rick Bayless. who travels often to Mexico for authentic recipes. Best always,phil
Some of us have GI diseases that prevent us from enjoying spicy foods, and I’m still adjusting to that. I have found that I can eat well-spiced foods, just nothing with capsaicin. So Indian dishes with 12 or more spices are on the table often at my house and the blend of spices are warming without that blast of heat. Kashmiri and guajillo chilies are okay in moderation. But my children love foods with tons of capsaicin so much that I have to make these jalapeños often because they eat so many of them. I wish I could join them…
How do they make the soft pickled panyo’s - like from the store? My local burrito truck always gives me a ton of pickled onions and stuff (I call it cortida because cortido is Salvadoran. I’m their gringo loco and I love them and they also give me a whole roasted jalepqno that is like hot, soft, skin peeling off and soooo good.. it’s mild, not too hot… man. I gotta learn how they do that. Maybe roast then steam?? Idk.. vamos mi genti’ lol..
I see you didn't use a screw on lid if i should make your recipe could i put on lid ? I enjoy peppers but not every day so is a screw on top optional ? Larry
If you happen to get chili in your eyes, just wipe them with someone's long hair. It does work. l do it all with my daughter's hair. I have short hair. l can't rub my eyes with my hair.
As a guy have you ever handled real hot peppers and then something distracts you, and you end up doing something else and you scratch your huevos and you have to jump in a cold shower? Asking for a friend! 🥚🥚🌶️🔥
LMAO 😂it’s not necessarily that people don’t like things hot 🥵 it’s that damn acid reflux that ya get from that deliciously spicy 🌶️ foods (I just pick my favourites if I’m gonna indulge)
