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 Post subject: Super hot serranos?
PostPosted: Mon Aug 31, 2015 11:21 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I like hot food, and can stand things very hot. I also like serranos, but they can be quite difficult to get. Went to the farmers marker, and a local farmer (very local, just down the road) had them, and cheap! So, I bought them. Went to make salsa. One big tomato, charred, one small serrano, charred. Basically inedibly hot; you can eat it, but only in very very small quantities. A drizzle on a fajita. No good for use in quantities where the salsa would actually be visible.

One of the advantages of serranos is supposed to be that they are more consistent then Jalapeños (also, they taste better :) ). What likely went wrong here? Maybe ottawa conditions made the peppers that much hotter? Or have the few times I've been able to buy them, have I got super mild ones? My reading, and experience, should be that they are somewhat hotter then Jalapeños, but not overly hot; not scotch bonnet or ghost chili category at all, or even close.


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 Post subject: Re: Super hot serranos?
PostPosted: Mon Aug 31, 2015 2:27 pm 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 660
Location: W. Montana
My stores here (in a smallish city) always have serranos. The ones I've gotten are never very hot. Because I want heat in my salsas I have to add habaneros.


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 Post subject: Re: Super hot serranos?
PostPosted: Mon Aug 31, 2015 2:28 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
Paul,

That's normal, yes. But all peppers vary a bunch in capsiacin content, as much as 100X. For example, I just bought a bag of anaheims this weekend, and 3 of them were normal but the fourth was as hot as a jalopeno.

Dave could probably answer this better, but I think the variation has to do with soil conditions, weather, plant mutations, plant stress, age at harvest, and time to market. And maybe other things I don't know about.

For me, whenever I work with hot peppers, I buy extra and taste each one before putting them in the food.

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 Post subject: Re: Super hot serranos?
PostPosted: Tue Sep 01, 2015 9:48 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1149
Sounds more like a Thai bird pepper, some of which are short and blunt, like the serrano, rather than pointed, like most Thai peppers. Serranos are about 15-20k, while Thai birds can be well over 100k.

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 Post subject: Re: Super hot serranos?
PostPosted: Wed Sep 02, 2015 2:22 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
I have a bunch of Thai bird peppers at the moment, still green, not red. I needed four or six and I got 40 for $2 in a package at the local Asian market. So what can I do with the rest of them? They are too hot for me to chop in use in food, and I am already making vinegar with the four I wanted. (I like to take seasoned sushi vinegar and drop in some peppers and some garlic cloves for a couple of months. It is very tasty.)

Thanks,

--Lisa


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 Post subject: Re: Super hot serranos?
PostPosted: Wed Sep 02, 2015 2:31 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1088
Hot pepper jelly? It's very goon on a cracker with a schmer of cream cheese.


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 Post subject: Re: Super hot serranos?
PostPosted: Wed Sep 02, 2015 2:58 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1159
Location: New York
They also freeze well. I used my food saver to freeze mine.


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 Post subject: Re: Super hot serranos?
PostPosted: Wed Sep 02, 2015 3:23 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 939
I'm freezing my glut that I got off my plant.

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 Post subject: Re: Super hot serranos?
PostPosted: Wed Sep 02, 2015 9:05 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
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I freeze a generous number of peppers, but mostly I dry the excess. Only so much room in my freezer!

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 Post subject: Re: Super hot serranos?
PostPosted: Thu Sep 03, 2015 7:04 am 
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Joined: Tue Dec 23, 2008 8:06 pm
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Hmmm. Maybe the jelly. These guys are seriously hot and I am not sure we will be able to eat the jelly! I'll look into it. Thank you!


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