Quote:
Originally Posted by greenthumbomaha
We're very much on the same page, especially the smooth characteristic. I imagine growing conditions play a role in heat the jalapeno pepper too. One year I grew regular jalapenos for stuffing with cream cheese and were too hot for my daughter to eat, and she loves Thai foodand requests it extra hot.
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Here's a tip I read about which will be heresy for those who have to have heat but it's worked for me for a long time. Tolerable heat and still all the jalapeno flavor. When I make poppers I cut the jalapenos in half lengthwise and scrape out the seeds and veins but leave the cap in place so cheese doesn't run out the end. Then I boil some water in a small pan and simmer the halves. It will tame the pepper's heat.
You'd have to test how long suits your taste. I let them go about 6 minutes, then remove them and put them upside down on a paper towel to drain and cool before stuffing them with a cream cheese, sharp cheddar, garlic powder, cumin etc filling.