i have terrible news: the more expensive tuna tastes better
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@hipsterelectron
always sad when the jalapeño is a bell pepper -
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@hipsterelectron
I figured it was that, i'm just a capsaicin worshipper and being contrarian pretending like that alternative doesn't exist
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@lina i have. so much difficulty
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d@nny "disc@" mc²replied to d@nny "disc@" mc² last edited by
@lina someone left these outside the door of my apartment (like outside my specific door, very unlikely to have been dropped) so i'm trying to use them bc it was nice of them but i am so weak
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d@nny "disc@" mc²replied to d@nny "disc@" mc² last edited by
@lina you would probably like them. they have a fantastic bell pepper crunch just then the capsaicin hits and i don't have milk on hand rn
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d@nny "disc@" mc²replied to d@nny "disc@" mc² last edited by
@lina there are probably ways to reduce the spice level but i was just slicing them into rings and sticking in my burritos
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@hipsterelectron
ah yeah, sauteing can reduce a lil bit. otherwise it's ingredients. for burrito vibes, i think avocado does the most. guacamole is so hard to get spicy with jalapeños, gotta use something like serrano or habanero and go a bit extra -
@lina never heard of serrano oooooo
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@hipsterelectron
oh serranos are great. they look a lot like jalapeños, but a bit smaller and less likely to be curved. thinner walls and seeds and everything. easy to mistake for a baby jalapeno if you don't know about them.flavor-wise, they're less bell peppery and earthy than jalapeno. brighter/sharper/fresher, if that makes sense. compliments lime really well. other than latin american cuisines, only common usage I know of is that a lot of sushi restaurants in the US will pair them with yellowtail fish... not sure how that came about, but it works haha! i'm able to find them in most grocery stores.
heat is between jalapeño and habanero, which can be a wide range. def a very notable increase from jals. i can usually just chomp into a raw jalapeño no problem, but more often not with serranos.
