So I guess we are down to the only place Jalapeños don’t belong in is eye drops.
I’ve seen menthol eyedrops, so I wouldn’t be surprised by jalapeno.
(Forgive my lack of squiggly n. It’s too much of a pain when on my phone.)
I could make an argument that hemorrhoid cream might belong in jalapenos.
My bad Spanish phrase for this is, “Mi gusto jalapenos. Mi no gusto caca fuego manana.”
If you don’t feel it the next day, you didn’t eat enough of them.
The sushi place near my work has the best stuffed jalapenos I have ever tasted.
My girlfriend makes stuffed jalapenos on the grill. YUMM!
This sounds awfully good.
25, 30 years ago there was a restaurant in Austin, TX called Xalapeno Charlie’s. Every dish they made was smothered in sliced jalapeno. Their enchiladas rancheros and four or five Bud longnecks used to be one of my favorite meals. I’m still trailing smoke…
I think people must develop a tolerance coming out the other end, too, as I can’t remember the last time I’ve had “the ring of fire”, even when eating the ultra hots. I wonder how that works. Maybe you develop some sort of enzyme that breaks it down?
It seems all the fast food places go through seasons of focusing on one gimmick/ingredient. In my area, about a year ago pretzel buns were the craze (apparently this is now being re-introduced on a wider scale). There was a time when every burger place had a special limited time mushroom burger at the same time. I recall jalapenos being done before, too. Along with blue cheese and bacon burgers, guacamole burgers, siracha, etc. Chipotle stuff was big for awhile (I had never heard of or seen of the brand name chain at that time, and it made for confusing online conversations). I’m sure next month everyone will come out with a pineapple burger or a burger with a cinnabon inside… or something.
Also: I’ve been eating Arby’s jalapeno bites at least since the mid-90s and I love their “bronco berry” sauce, which reminds me of a donut filling.
Man, it’s been forever since I’ve had a pineapple teriyaki burger (aka ‘Hawaiian burger’).
I’ve made jalapeno vodka at home by pouring a fifth of 100 proof vodka into a jar with about a pound of sliced jalapenos and letting it sit for a month or so.
The stuff is damn near undrinkable on its own, but pour a shot into a glass of V8 and it makes the perfect Bloody Mary.
Yea, the pretzel bun thing happened here too. It’s always amusing to see the various commercials and notice a new item for one that has something like the current jalapeno trend…then within a couple of weeks everyone seems to have it.
Yeah, I’m beginning to think all the “trends” in fast food are orchestrated by Sysco. Somewhere in that organization is a committee that asks “What do we have too much of this year?”
Nah, it’s probably not a committee. It’s probably just one guy and he plays golf with the guy from Tyson and the guy from ConAgra on Thursday afternoons. 
That’s probably how the McRib happend. Someone lost a side bet on the 9th hole.
WE call them “Hell if I know.”
On my phone it’s much easier. Just long press the “n” button. Ñ – easy peasy. Might want to try downloading a new keyboard app.
Every one I’ve tasted by itself has had more of sour flavor to them. Is this another case like cherries, where I’ve only had them prepared in some way?
Are you eating them bright green and freshly sliced? Are they crunchy? If they’re not bright green and crunchy their probably pickled.
I used to get jalepeno bagels from a local bagel shop for breakfast once a week. They had some heat to them. Soooo good with some bacon cream cheese. They also had jalepeno cream cheese, but I’d usually pair that with a different type of bagel.
Standard appetizers during dove hunting season: Fillet the dove breasts. Take two breast halves and sandwich between them a pat of cream cheese and a couple of slices of fresh jalepeno, and maybe a piece of onion. Wrap with bacon and poke a toothpick through to hold it all together. Grill 'em up and eat 'em while they’re hot!
I think jalapenos are a bit less sweet than bell peppers, but yes, definitely a similar flavor other than that.
They shouldn’t be sour at all unless they’re pickled. As a condiment (like in nachos, or the pepper bar at Quizons, or the peppers on a hot dog and the like), they are almost always served pickled.