Jalapeno conversion

Discussion in 'Food & Cooking' started by coolj, Oct 12, 2001.

  1. coolj

    coolj

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    I have a recipe that calls for 1 minced jalapeno, but at work all we have is bags of sliced jalapenos, so I was just wondering how much of the sliced would I have to use to equal 1 whole pepper ?
    Thanks,
    Jeff
     
  2. wambly

    wambly

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    Not sure how wide your slices are, but jalapenos are about two inches long ...

    There is a big difference between fresh and pickled jalapenos, I would use about half as much pickled if the recipe was for fresh just due to the spices used in the pickling.
     
  3. w.debord

    w.debord

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    You'd just eye the amount. But your tongue may not agree with it. Can't you just add to taste in your recipe or are you trying to teach someone else?

    I never knew you could buy them pre-sliced, are they de-seeded too?
     
  4. coolj

    coolj

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    Thank you both.
    No, they peppers still have the seeds in them, they're just sliced and cryovacked. also, I guess in one way it could be looked as if I am teaching someone else, because this is a new recipe, and I need to adjust it so that all the other kitchen staff can make it if need be, all it is a cocktail sauce with cilantro, jalapeno and lime juice added, but I just want to make sure nobody goes to any extremes, and also my manager likes to have recipes that even a three year old could understand.
     
  5. relic

    relic

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    you might find your answer with the people at the International Chili Society at www.chilicookoff.com

    good luck
     
  6. kuan

    kuan Moderator Staff Member

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    I'd say just as much heat as you can handle, and then a bit more :) Seriously, don't try to be a hot dog. The heat increases as it sits. If you have the opportunity to taste it as you add the jalapeno, do it a bit at a time.

    Kuan
     
  7. chefboy2160

    chefboy2160

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    Hey Coolj : I would finely dice those peppers and then use standard measurements for my managers recipe box . Remember that the heat in peppers can vary from crop to crop and from season to season . Its the little white membrane that the seeds hang from which contains the heat . So what do you want from your recipe ? Heat , flavor or maybe both . By the way I would contact my produce company and demand that I get a delivery of
    fresh whole peppers be they jalapeno , serano or habenero .
    Good luck and keep cooking !!!!!!!!!
     
  8. vicsstix

    vicsstix

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