Jalapeno peppers for poppers
When i make my jalapeno poppers there is 2 ways i make them.
1- stuffed with cream cheese & wrapped with bacon
2- cooked It sauage, lil onion. lil chopped tomatoe, montery jack cheese
now I like them hot but when I go places I tend to cool them down some to suit all people. I usually do that by soaking them in water after i remove seeds and membrane and then change the water often and soak for several hours. Then I will blanch them in hot water to soften them so they cook faster on the grill. They have always turned out great and I never make enough although I bring a huge tray of them.
What I was wonder is what everyone else Ideas are to tame the heat.
I heard one person say to soak in milk and another one said to add baking soda to the water when soaking them.
How do you prepare them?
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