Pete Letkeman wrote:Well now you are talking. I'm not too sure about how spicy hot it is, but it looks good to me.
Interesting the chili pepper is known for being a hot pepper some what like the jalapeno pepper.
My question is how to you know, before tasting a pepper if is a hot pepper?
I've have jalapeno peppers not much hotter then a regular garden bell pepper and I've have a jalapeno pepper that is really hot.
This summer, my brother planted jalapeno peppers and they've all been on the hot side. Is that because the seed or how and where it was grown.
This looks like a case of Nature vs Nurture,
If you are up for taking a walk Mexico style for food then have you tried gorditas?
Bear Bibeault wrote:Actually, there's no way to know. I've bought Jalapeños that have been as mild as bell peppers, and then some that are rocket hot.
Bear Bibeault wrote:I live in Texas.
Pete Letkeman wrote:Given that, how do you suspect that they are able to consistently make salsa taste about the same from grocer to grocer, for instance the 'Old El Paso' brand. Is this just the law of averages?
While I live in Southwestern Ontario Canada and I'm as white/Caucasian as they come at least by appearance.
As a result I do get the occasional Mexican dish like Chile Relleno or homemade tacos or I'll make them myself.
For the most part I can cook, because I can read and follow recipes.
Bear Bibeault wrote:I'm sure that they source their ingredients carefully. A grocery store gets produce from all over.
Pete Letkeman wrote:As far as guessing people's heritage, I stopped trying to do that when I started working for international companies.