Anyone ever tried jalapenos?

shinejar · Post by **shinejar** » Fri Feb 09, 2007 8:28 pm

I did this a few years back and recently did it again and wow, what an extra kick to the finish.
On a 5 gal. batch of apple wine i dropped one whole jalapeno pepper into the fermentor. I let it stay in for three 1/2 weeks untill I racked it off and cooked it. The spirit has a sweet apple smell and taste, then in the finish there is a hint of the heat of the pepper. Kinda fools you, your not sure if the drink was strong or your just feeling the heat from the pepper. Don't get me wrong it is not too hot (for me anyways), just a hint of heat.
Just wondering if I'm the only one here who's tried this. If not, I would love to hear more ideas using this ingredient.

junkyard dawg · Post by **junkyard dawg** » Fri Feb 09, 2007 10:29 pm

closest I've come is putting a habanero into a bottle of vodka. There was some garlic and cilantro too. Kept it in the freezer... take a shot and it would start burning deep in your gut and slowly creep back up to your mouth. It was seriously painful... that recipe was meant for very spicy bloody marys..

rangaz · Post by **rangaz** » Fri Feb 09, 2007 11:14 pm

bloody bloody marys. I'm not one for the spicy foods but decided to try a bloody mary thinking they were just tomato juice and vodka... last time I have drink that I'm not sure of whats in it. Family have been trying to get me to make hot vodka for a while now by steeping chili, sounds like an interesting experiment. I didnt think that the spicy chemical, (I forget its name) carried over in distillation?

shinejar · Post by **shinejar** » Fri Feb 09, 2007 11:44 pm

rangaz wrote: I didnt think that the spicy chemical, (I forget its name) carried over in distillation?

I think it's capsicum(sp?) I don't know what its' boiling point is... but it must 'cuase a mild heat comes over in distillation and oddly I've noticed it growing slightly with age. I have to search the boiling point of it though, ... I hope it is carried over or I've completly lost my sence of taste( or mind ) take your pick.
I'll post what I find out about it.
I bet habanero steeping would make a very spicey bloody buddy;)

shinejar · Post by **shinejar** » Fri Feb 09, 2007 11:58 pm

Yep, capsicum! It's boiling temp 64C(147F) and is an oil. Well, that's according to a few google search on the subject. I like the jalapeno warmth of the apple brandy. I think it be a great addition to tequilla, wish I had an agave.

rangaz · Post by **rangaz** » Sat Feb 10, 2007 1:48 am

no, I think that is the melting point (search capsaicin on wikipedia). It's boiling point seems to somewhere between 200 and 220. probably a little would come over giving the warmth tho. I'm going to try steeping chilis and perhaps a bit of wasabi next time I run some high proof stuff, not redistill and cut to drinking strength to see how that comes out. Revenge shall be mine.

Here... take a shot of this

drunk2much · Post by **drunk2much** » Sun Mar 04, 2007 6:23 pm

Im shying away from the peppers last week a budie bet that i would take a shot of habenaro "dumbass hot sauce"

If he would take 3 shots of hot damn 50%. well i did and spent the rest of the night praying for the puke gods to vist me. ( they never came) I think that is the fastest that i have ever sobered up.

Post by **Husker** » Sun Mar 04, 2007 7:32 pm

lol, drunk2much !!!! At least you did not get "dared" to eat one of the damn things. OMG they are hot. And it is not a hot that "creeps" up on you. It hits you FULL in the face (not just in the mouth), and then continues to get worse for a long time.

That was the stupidest thing I have done for $20. And like you, I sobered up, pretty damn fast!

H.

rangaz · Post by **rangaz** » Sun Mar 04, 2007 10:29 pm

nothing summons the puke gods as fast as a double shot of gin or bourbon in my religion

hornedrhodent · Post by **hornedrhodent** » Mon Mar 05, 2007 6:44 am

rangaz wrote:(search capsaicin on wikipedia).

Isn't that the stuff cops spray in your face when you're being naughty?

Post by **Husker** » Mon Mar 05, 2007 6:56 am

I think that what cops use, is simply a ground Cayenne pepper "mix". There might be some additional capsaicin (8-methyl-N-vanillyl-6-nonenamide) added for some extra kick, but I dont think so. Cayenne is a pretty damn hot pepper (Tabasco is made from "special" fermented Cayenne type pepper).

It is possible that cops use capsaicin, but dam, I think that would be so potent, that it could probably backfire on the cop. Any residual mist in the air, will probably be enough to knock down about anyone close. If using ground liquid pepper, then yes, a little mist would burn if you inhaled it (from afar), but you could simply move a little, and be working at 100%.

H.

pintoshine · Post by **pintoshine** » Mon Mar 05, 2007 8:21 pm

I am a chili head. I raise every kind.
I love the thia birdseye chilis, the kung poa ones too. I have been known to eat habaneros with a meal even. I kick up my hot wings with "Dave's Insanity"
Jalapenos are mild in my book and make a wonderful relish for pizza.

But let me tell you what, chilis and alcohol don't mix. There is nothing hotter than chewing on some nice hot chilis and then trying to cool them down with beer. It only makes it hotter!.

And chilis and high proof, what a disaster waiting to happen. The alcohol carries the chili oil everywhere. It gets on your hands, in your eyes and don't dare scratch your balls or rub your ... well you get the picture.
I am not for chilis in alcohol. Chilis in everything else but not in my alcohol. My wife won't allow me to touch her if I have had some squeezinz and some chili peppers.

I do make Habaneros or Scotch Bonnets jelly to eat with jerk ribs. It make a nice surprise to add a little of it to cocktail sausages too.

masonjar · Post by **masonjar** » Tue Mar 06, 2007 10:50 am

Man, you're making me hungry, Pinto. I also love peppers and love to grow, pickle, dry, roast, and grind peppers. They are extremely prolific plants! I've heard that peppers are a good home remedy to treat depression because the body releases endorphines to help prevent all of the pain sensors on your tongue from freaking out. I don't know if that's really true or not though.

There was I time when I considered hot peppers to be masochistic, but over time you develop a tolerance to them. Several years ago, I thought I would die if I ate a jalapeno, but now I can have a habanero on my nachos and only break out into a light sweat

It's strange. I must admit that it is a bit painful, but yet I crave it... Maybe I am masochistic.

I do like peppers with beer though. Never tried with booze.

I also like to put a sprinkle of habanero powder on top of the coffee grounds in the coffee maker. It gives the coffee I nice little zing at the end. I discovered this by accident when I used the coffee grinder for peppers.

Milk, bread and cheese always worked really well for me to put out the fire. Water only helps for a second or two and the pain comes right back.

drunk2much · Post by **drunk2much** » Tue Mar 06, 2007 8:59 pm

But let me tell you what, chilis and alcohol don't mix. There is nothing hotter than chewing on some nice hot chilis and then trying to cool them down with beer. It only makes it hotter!.

I wish i would have remeber this in my drunken stueper

goose eye · Post by **goose eye** » Wed Mar 07, 2007 3:54 am

i grow a few habenaroes an kianns but aint much on em mostly givem away . i got to tell folks to wear rubber gloves an dont rub your eyes.
some of that organic pest control is made from pepper an a sticker. i have seen deer eat the top out of bacca plant but you rub a pepper on a apple an they wont touch it

BW Redneck · Post by **BW Redneck** » Wed Mar 07, 2007 1:02 pm

The best antidote for peppers is milk because capsaicin is fat soluble. Water will only make it worse. If an inmate is unruly, and pepper spray doesn't work, the security guards at prisons are trained to hose them down with cold water.

Post by **Husker** » Wed Mar 07, 2007 4:48 pm

Any emulsified oil will work. Milk, mayo, heck even veg oil and water put into a blender (with a drop of dish detergent) would work fine (and if the heat hurts bad enough, someone might be willing to try it

)

But yes, the good "rule", is that milk swished in the mouth will help remove that burn.

H.

mtnwalker2 · Post by **mtnwalker2** » Wed Mar 07, 2007 8:24 pm

Sh**, Im a wus. A qt. of milk, a quarter stick of butter, and I couldn't tell if it was my pee, my tears, or my sweat pouring into the toilet. I envy you guys, that can handle peppers, as I love the taste., but sh-- fire that hurts. Twice!

junkyard dawg · Post by **junkyard dawg** » Wed Mar 07, 2007 9:34 pm

peanut butter boys... thats the trick. I'm a diehard chilihead. If you OD then grab a spoonful of creamy Jif... If you OD on habanero then forget it, nothing is gonna help.

Beer won't help the burn at all, but it does make the experience a lot funnier.

Post by **Husker** » Thu Mar 08, 2007 7:14 am

junkyard dawg wrote:peanut butter boys... thats the trick. I'm a diehard chilihead. If you OD then grab a spoonful of creamy Jif... If you OD on habanero then forget it, nothing is gonna help.

Beer won't help the burn at all, but it does make the experience a lot funnier.

I think our group think has come up with a fine set of ideas. If you OD on habinaro (or other killer peppers) first, drink 2-3 beers quick, then about 3-4 shots of aged UJSM. Then eat some PBJ's with a glass of milk, to cure the heat.

The drinks were for nothing more than make the experience funny

H.

stoker · Post by **stoker** » Thu Mar 08, 2007 9:16 am

the compound that characterises pepper can dissolve in alcohol too...
so rinse your mouth with a strong wodka or whiskey

shinejar · Post by **shinejar** » Fri Mar 09, 2007 2:51 pm

By some of the responses, I'm gathering most have not tried this... and those who have had very bad experiences.
Not talking about adding pepper directly to the spirit! Rather, adding only 1 jallapeno to 5-6 gallons of wine (added in primary only).
Quite a pleasant warmth to the glow of the finish... aging very nice and mellow.
just a slight warmth, that's all. I'm a pepperholic and biased, however anyone who's tried this loves its' light "zing" at the finish(even those with the most sensitive of pallets).
I caught the food networks special on peppers(makes me no authourity, but found it interesting)
Apparently, the caspsicum unlocks all the taste bud receptors on your tounge and lodges in 'em. Thus, creating the burn. It was recomended, that the only real cure from the heat, is to do a swig of good clean ethynol. The stronger the spirit, the better! It will pull this oil off of your tounge and out of your mouth, but there was no remedy for the second burn mentioned. ( I do recal Cheech saying something about ice-cream;)) I've found the first method to be a great solution for even the heat of a habanero.
Maybe next time I'll try 2 smoked peppers.

Rudi · Post by **Rudi** » Sat Mar 10, 2007 3:44 am

When I worked as a dive instuctor we used to drink brave hearts a shot glass half vodka half tabasco sauce need to have half a dozen drinks first good hangover cure too I loooove the taste of chilli but have lots of dificulty with the heat milk and cucumber takes the edge off.I have put cayanne peppers with about 500ml of 80% abv for about 3 weeks then cut it to 45% abv good with gummbo

pintoshine · Post by **pintoshine** » Tue May 01, 2007 7:51 pm

This is an Australian commercial spirit that uses hot chilies.
Their description sounds good.
http://www.wildbrumby.com/flavor/devils_tongue/
You fellows in Canberra Seem to have a nice Bavarian Style Schnapps Distiller in your presence.
I would love to taste some of their spirits but they seem to be a bit far away from the USA man.

bushido · Post by **bushido** » Tue May 01, 2007 8:52 pm

here in canada, we have a vodka called Inferno, it has 2 hot banana peppers in it. Rule of thumb is, the more yellow the pepper is, the hotter the vodka. If you don't want your masceration burning, get the peppers out while they are still red, then they may not burn the second time 'round!

Big J · Post by **Big J** » Tue May 01, 2007 9:00 pm

St. George's Spirits just came out with a Chipotle Vodka. Limited release, you can buy it online from Caddell and Williams.

"Base spirit distilled from Fresno chiles, infused with Habañero, Jalapeño, and Red Bell peppers for a wonderful balance of smoke and heat."

Cheers,
J

msrorysdad · Post by **msrorysdad** » Wed May 02, 2007 12:10 pm

I like to soak chipotle and dried ancho peppers with a few jalapenos in a jug of 190 proof for a week or so, beautiful red color, cut to 100 proof or so, then bloody my marry. If you don't like heat, dump the japs, just use the others, it's still hot, but you can cut it back with vodka to your taste. I like the way the heat stays with you. I've seen some stuff on the devil tongue pepper, 'sposed to make habaneros look weak. I used to take 2 tablespoons of Tabasco a day to ward off the skeeters, and to keep me healthy.

TRANSPLANTED HILLBILLY · Thu May 03, 2007 4:37 pm

I had been overlookin this thread cause the topic didnt really interest me. But I think you pepper heads will get a kick out of this. Dail up service may be frustrateing, but its worth it.

http://www.bentbay.dk/ring_of_Fire.htm onclick="window.open(this.href);return false;" rel="nofollow

Enjoy

junkyard dawg · Post by **junkyard dawg** » Thu May 03, 2007 5:18 pm

Post by **blanikdog** » Thu Jul 12, 2007 8:45 pm

Too true TH
.
I have a half gallon of chilli vodka that needed to have a lot of neutral spirit added before it became drinkable, and I only used three chillies. Make a fine Bloody Mary now though.

Home Distiller

Anyone ever tried jalapenos?

Anyone ever tried jalapenos?

Chili head