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| Hi, I unintentionally allowed my Padrone peppers to get too big (2-4 inches long) and discovered that as they grow larger they all become spicy. I tried to make chilli rellenos by taking the seeds and ribs out, stuffing them with cheese, dipping in egg white, and frying...but even these were too spicy for us to eat! Does anyone have an idea of how to cook or process these in a way that will mellow out the spciness? Has anyone tried pickling them? |
Follow-Up Postings:
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| send me some , I need the seeds : LOL But I would pickle some with some carrots, cauliflower, celery, like Greek style pepperoncini. Actually they are similar. I didn't think that Parones were very HOT ? |
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- Posted by sidhartha0209 KY_6a (My Page) on Fri, Oct 4, 13 at 7:34
| "...Not only are they deliciously sweet, nutty and ever so slightly bitter, but every now and then you’ll get a really hot one in the bunch, earning them the nickname of “Russian Roulette” peppers...." "...as the season goes on and the weather gets very hot/dry (in August and September) the harvest will deliver some very hot little peppers for sure!..." |
Here is a link that might be useful: Pimientos de Padrón: the Russian Roulette peppers!
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| Don't know that you can mellow them out much after they develop the full flavor except by diluting their flavor by mixing them with other strong flavors. So using them sparingly in other words For example, you can dry them, grind them into powder like many do with their dried chili peppers, and then use that powder to spicy season other dishes. You can pickle them by mixing a few of them in with lots of sweet peppers for a sweet n' hot pickle taste. You can also chop and freeze them, either in a sheet or ice cube trays, and then use a cube or a broken off part of the sheet (like peanut brittle) for flavoring other dishes. Hope this helps. Dave |
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