The level of spicy in jalapeno peppers are quite unpredictable. I sometimes find thin slices of jalapeno in my Vietnamese pho noodles and may decide to skip on the Sriracha chilli since this particular batch got firey hot after being soaked in broth for a minute or so. Then, in their blandest moments, I find these same looking peppers in banh mi sandwiches giving off not even the hint of spicy. What causes such a drastic difference in these peppers? Would excluding the seeds make it less spicy?
So I did a quick search just to feed my curiosity and found this bit of neat info:
“The ingredient in hot peppers which gives them that zing is called capsaicin and is referred to as the pepper’s natural defense. When jalapeño plants are stressed, as when they are lacking water, the capsaicin increases resulting in hotter peppers.”
Regardless, jalapenos sure do make good looking poppers and will not disappoint at your parties or in your snack trays! Make these simple Japanese influenced appetizers and thank us later 😉
Here’s the recipe to make these scrumptious poppers:
3 oz imitation crab shredded
4 oz cream cheese
1 stalk green onions
2 T bread crumbs
-Wash jalapenos and slice in half then remove seeds.
-In a large bowl, mix in the cream cheese, shredded crab, and chopped green onions.
-Mix it all up.
-Stuff the jalapeno halves with the crab mixture.
-Dip into the bread crumbs
-Bake in the oven at 350F for 20 minutes.
-Squeeze on yummy spicy mayo over the poppers.
Here’s a link if you want to watch the video on how to make them:
Enjoy and would love to hear how you liked it in the comments!