I was in the grocery store the other day. I saw 2 jars of pickled jalapenos. One was labeled tamed, and the other was labeled hot. Given that each jalapeno has a varying degree of heat, how the heck is this decided before being jarred? On another note, I just ate a plate of nachos that had jalapenos on them, fresh, and not one of them was even. remotely hot. How can you tell without tasting?
I eat these same nachos every Sunday, and the jalapeños are never spicy.
[link] [comments]
from AskCulinary https://www.reddit.com/r/AskCulinary/comments/11vylqf/jalapeño_hot_or_not/
Comments
Post a Comment