For richardbenson - the jalapeno thread :P~~~

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I tried it once; love peppers and spicy stuff (which is how I ended up with a jar of such freakish stuff), but the texture of pepper jelly kinda put me off. Too much training to expect jellies to be sweet, I suppose.

Anyway, to the thread...

25,000 SHU cayenne is my favorite spice; I put it in just about everything I make. Not jalapenos, but whatever.

Here's the recipe for my world-famous garlic bitchslap toast:

1. Choose your favorite hearty bread; I go with a strong rye, or extra-sour sourdough.
2. Slather it in your favorite margarine; lay it on thick.
3. Get fresh garlic cloves, and over the top of the buttered bread with slices of the fresh garlic.
4. Give the whole thing a generous dusting of cayenne (don't puss out!).
5. Put the prepared bread in a toaster oven, and toast it through one cycle on the lightest setting.
6. Put the toaster oven on "broil" to sear the top of the bread, and roast the garlic just long enough for the edges of the garlic slices to brown.
7. Enjoy! [Best eaten first thing in the morning to help jump-start the day.]

I also invented a sandwich, which I named "the Patton", which has sliced pickled jalapenos as the key ingredient. It's been a while since I made one though; I need to think for a bit to recall the exact recipe and preparation.

I really need to get my hands on some of those merciless peppers of Quetzlzacatenango, the ones that are grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.

Any pepper that glows and is hot enough to make you trip is something I need to try...

I find it amusingly ironic that capsaicin seems to be intended to discourage mammals from eating the peppers; humans seem to be inherently masochistic.

Good fortune,

- Icarus Snacks on Pickled Jalapenos Often

Habanero-tan is awesome..

More here: http://shigatake.web.infoseek.co.jp/gal ... ery02.html

Wiki: http://en.wikipedia.org/wiki/Habanero-tan

I'm wondering why only the image is showing up in your post.

I remember cooking with those in Guatemala. A little went a long way.

I buy that same ranch, too. It's good. I got tired of it though. Now, those stuffed olives.... I don't think I could ever get tired of that!

How long did you live in Guatemala? Cool!

Did you use them dry or did you (which I think is more common) get them in a jar with vinegar?

About nine months, I believe.

I wonder if these little peppers aren't the same ones then? Ours came fresh, from the market. They weren't dried or jarred. They molded pretty quickly if we didn't use them within a few days though.

you get El Pato in the USA?
wow, el pato international!

thank God there's always a jalapeño can in the house, I'll get some right now

cool t-shirt by the way