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Taking the heat out?

19 years ago

Does this work? Am thinking there would be too much favor lost and end up with pepper mush. Part of a relleno recipe from Rocoto.com

Cut open each rocoto and remove seeds and veins with spoon. Place in a small pot

full of water and put on medium heat. Add 1 tablespoon salt. Bring to just before

boil and remove from heat. Allow to sit for 10 minutes and then pour off water.

Repeat 4 times alternating 1tbs sugar and 1 tbs salt in the water, this will remove most of the heat or this dish will be too hot for most people. If you like it hot,

do the aforementioned only one or two times.

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Comments (3)

balsamicv
19 years ago
REDICULOUS

OUTRAGEOUS

DUMB

Certainly not written by a chile head.

What a waste.
willardb3
19 years ago
If you want milder chiles for eating, grow poblanos, chilacas, trinidad seasoning and etc.......there are many mild chiles.
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groovy1
19 years ago
A single rinse would take out some of the bite. Also, removing seeds and placental tissue removes a lot of the heat as well, which they did indicate.

I do like the fact that pickling, etc takes some of the raw heat away from the pepper without sacrificing the taste. I love the taste of chinenses, but as anyone who has some experience with them knows, many of them are unbelievably hot.

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