topic Re: Making mango salsa but need to tone down heat in Kitchen

Making mango salsa but need to tone down heat

Poodlepet2 — Sat, 18 Oct 2014 16:27:38 GMT

My mother would pour tobacco over everything before even tasting the food-that is not me by any stretch. I am breaking out in a sweat just thinking about it, and my skin is burning, so, I am pretty sensitive. I ran across this mango salsa recipe that is served on grilled fish, but it has jalapeno (seeded and minced), as well as Pablano. I can eat jalapeno poppers because they are seeded. I have never bought plain jalapenos in a jar, however. Are they sold already seeded? I really don't know much about the Scoville scale, but just how hot are Pablanos? I really don't want a lot of heat....could I substitute chilli powder, cumin or smoked paprika? Any advice would be appreciated. Poodlepet

Re: Making mango salsa but need to tone down heat

depglass — Sat, 18 Oct 2014 16:52:49 GMT

If I were making this I would use the red pepper flakes they have in restaurant shakers for pizza. Simple to find and you can keep testing for heat as you add it. Check Penzeys website. The catalog has a good description of Scoville units and I'm betting the website does, also.

Re: Making mango salsa but need to tone down heat

debic — Sat, 18 Oct 2014 17:09:24 GMT

Jalapeños in jars are not good IMO. Generally they have vinegar in them. Poblanos are about like any hot pepper just depends on the year, I've had some pretty hot ones. I prefer jalapeños myself. They have great flavor. How many does it call for? I would definitely seed them.

Green chilis maybe? Those are mild and flavorful. I usually buy several kinds of peppers in the summer and roast them on the grill. After they are cooled I peel them and roll them up tight in saran wrap and use them through the winter.

I would love the recipe you found.

I would probably not use the spices myself. Cut the peppers into 1/2 or even 1/4. Even omit the poblano.

Re: Making mango salsa but need to tone down heat

Poodlepet2 — Sat, 18 Oct 2014 17:15:56 GMT

I thought about using red pepper flake, and just reading about it is making me sweat!!! The mind is truly an amazing thing-a mere memory can trigger a physiologic response! There is one idea a I have; perhaps you can help me come up with a way to evenly distribute it....my son loves this chipotle sauce that I can tolerate in very small amounts. If I liquify just a little bit of mango, add a little of the chipotle and let it hang out in the fridge for a bit, do you think that would work? The recipe does call for 2 tsp of minced garlic, so that would give it a little punch, but I just feel like it needs some kind of kick. Thanks for your help, Poodlepet

Re: Making mango salsa but need to tone down heat

Poodlepet2 — Sat, 18 Oct 2014 17:23:05 GMT

Debt, I am on my Kindle and it won't allow me to format the way I would like to, but here it is....2 mangos, chopped, 2 firm avocados, diced, 1 jalapeno seeded and minced, 1 bell pepper, chopped, 1/2 cup chopped cilantro,1 tsp lime zest, 1/4 C fresh like juice, 2 tsp minced garlic, 1 1/2 tsp salt,and 1/4 c olive oil. This recipe came from Southern Living and was made to go on a fish we get in Florida called Grouper. Grouper is a wonderful white meaty mild fish, but I am sure cod or paddock would be fine. Poodlepet

Re: Making mango salsa but need to tone down heat

debic — Sat, 18 Oct 2014 17:23:35 GMT

On 10/18/2014 Poodlepet said: I thought about using red pepper flake, and just reading about it is making me sweat!!! The mind is truly an amazing thing-a mere memory can trigger a physiologic response! There is one idea a I have; perhaps you can help me come up with a way to evenly distribute it....my son loves this chipotle sauce that I can tolerate in very small amounts. If I liquify just a little bit of mango, add a little of the chipotle and let it hang out in the fridge for a bit, do you think that would work? The recipe does call for 2 tsp of minced garlic, so that would give it a little punch, but I just feel like it needs some kind of kick. Thanks for your help, Poodlepet

LOL, well I would like that. I mix chipotle powder with salt for my popcorn. Yummy. It also goes in my dry rubs for ribs and hot wings. I used chipotle tobacco before that.

How about making a batch omitting all peppers and experiment with a little bit at a time? I've bought mango salsa from costco before. It's a bit much for just me but I like it.

Re: Making mango salsa but need to tone down heat

debic — Sat, 18 Oct 2014 17:29:47 GMT

On 10/18/2014 Poodlepet said: Debt, I am on my Kindle and it won't allow me to format the way I would like to, but here it is....2 mangos, chopped, 2 firm avocados, diced, 1 jalapeno seeded and minced, 1 bell pepper, chopped, 1/2 cup chopped cilantro,1 tsp lime zest, 1/4 C fresh like juice, 2 tsp minced garlic, 1 1/2 tsp salt,and 1/4 c olive oil. This recipe came from Southern Living and was made to go on a fish we get in Florida called Grouper. Grouper is a wonderful white meaty mild fish, but I am sure cod or paddock would be fine. Poodlepet

Thanks. Sounds really good. Now I don't think that would be that hot for me. Maybe try 1/2 jalapeño? Or a small anaheim (partial can of diced green chilis) You can freeze what you don't use. Those are the most flavorful peppers without extreme heat IMO. I looked up the Pablano and they're supposed to be mild, but I've had so pretty hot ones.

Re: Making mango salsa but need to tone down heat

CCo75 — Sat, 18 Oct 2014 17:53:38 GMT

Poodlepet, you can always add more mango, and other non spicy ingredients to your salsa to tone down the heat from the jalapeño. Or start off using 1/4, or 1/2 of the seeded jalapeño until it's where you like the kick. I would omit the poblano, as those additions are usually optional to your own preference. I love spicy foods, but so many of my family aren't fans of spicy. Hope your recipe turns out well.

Re: Making mango salsa but need to tone down heat

Sabatini2 — Sat, 18 Oct 2014 18:23:28 GMT

On 10/18/2014 Poodlepet said: My mother would pour tobacco over everything before even tasting the food-that is not me by any stretch. I am breaking out in a sweat just thinking about it, and my skin is burning, so, I am pretty sensitive. I ran across this mango salsa recipe that is served on grilled fish, but it has jalapeno (seeded and minced), as well as Pablano. I can eat jalapeno poppers because they are seeded. I have never bought plain jalapenos in a jar, however. Are they sold already seeded? I really don't know much about the Scoville scale, but just how hot are Pablanos? I really don't want a lot of heat....could I substitute chilli powder, cumin or smoked paprika? Any advice would be appreciated. Poodlepet

Sorry, poodle, but I just couldn't pass it up!

I'm sure you meant tabasco!

Re: Making mango salsa but need to tone down heat

Poodlepet2 — Sat, 18 Oct 2014 18:31:14 GMT

YES! I meant to say Tobasco-The Kindle is really funny with word recognition: It didn't recognize "Tobasco" so it inserted "tobacco" in its place....same thing with Debc: even though I put that into the dictionary, it decided to call her "debt"....what's funny is that every now and then it inserts obscenities or banned words: I really to get better at proofreading! Poodlepet

Re: Making mango salsa but need to tone down heat

Poodlepet2 — Sat, 18 Oct 2014 18:45:51 GMT

CCo75, if this was poultry or pork, I wouldn't even be worried about heat of any kind. In my humble opinion, those foods combined with fruit is a marriage made in heaven....but fish won't stand up to fruit, and might end up tasting nauseating sweet. I'm going shopping with DH and we are going to pick up a couple of peppers. He and my son can tolerate heavy-duty love it-so, it won't go to waste. Poodlepet

Re: Making mango salsa but need to tone down heat

debcakes — Sat, 18 Oct 2014 18:59:40 GMT

The difficult with peppers is that the intensity can vary even for the same kind of pepper. Most poblanos I get are not hot at all. right now, the locally grown (lots of rain) jalapenos I have are also not hot at all. I have also had some that were super hot. I think you should just cut the peppers out and then add a little heat if need be.

Re: Making mango salsa but need to tone down heat

Sabatini2 — Sat, 18 Oct 2014 22:25:26 GMT

On 10/18/2014 Poodlepet said: YES! I meant to say Tobasco-The Kindle is really funny with word recognition: It didn't recognize "Tobasco" so it inserted "tobacco" in its place....same thing with Debc: even though I put that into the dictionary, it decided to call her "debt"....what's funny is that every now and then it inserts obscenities or banned words: I really to get better at proofreading! Poodlepet

'Auto correct' is famous for 'skrewing' things up! Hope your salsa turned out yummy.

Re: Making mango salsa but need to tone down heat

brewhaha — Sat, 18 Oct 2014 22:41:22 GMT

On 10/18/2014 Sabatini2 said:
On 10/18/2014 Poodlepet said: My mother would pour tobacco over everything before even tasting the food-that is not me by any stretch. I am breaking out in a sweat just thinking about it, and my skin is burning, so, I am pretty sensitive. I ran across this mango salsa recipe that is served on grilled fish, but it has jalapeno (seeded and minced), as well as Pablano. I can eat jalapeno poppers because they are seeded. I have never bought plain jalapenos in a jar, however. Are they sold already seeded? I really don't know much about the Scoville scale, but just how hot are Pablanos? I really don't want a lot of heat....could I substitute chilli powder, cumin or smoked paprika? Any advice would be appreciated. Poodlepet

Sorry, poodle, but I just couldn't pass it up!

I'm sure you meant tabasco!

I was going to ask if she was a smoker.

Re: Making mango salsa but need to tone down heat

HonnyBrown — Sat, 18 Oct 2014 23:01:21 GMT

Poodlepet, I love heat and DH hates it. When I make dishes for him, I substitute the peppers he thinks are hot with bell peppers.

When I make our plates, I put a heated powder on mine.