I can't stomach spicy things...but some of these recepies call for spicy things...such as jalapeno chilies....what can I use instead of spicy/hot foods in recepies that I might like if they were so hot/spicy????
hey carla. i love spicy foods . jalapenos really are not that spicy if you remove the seeds and membrane before cooking with them. otherwise, if you are looking to replace chilies, you could use bell peppers instead.
As chevygirlinfl pointed out , in jalapenos and any chili pepper the heat comes from a gland at the stem end and permeates the membrane in the pepper. By cutting off the stem , opening the pepper and removing the membrane and seeds you can drastically reduce the heat. Also , if you grow your own; you can get one of the TAM (Texas A & M ) varieties developed for Pace (after Campbell foods bought them) which have extremely mild heat.
Or you can just substitute bell peppers. Remember that all peppers are related; and that they each have a unique flavor. So try red bells , or green bells, or sweet bananna peppers.
Also take into account that seasoning is an art not a science. It is a chance for the chef to express herself (himself) ; unlike baking it is not a chemistry experiment where you must follow the recipie exactly. You should make it so that it tastes good to you. For those who want more heat, just supply a bottle of tabasco sauce for them to season to taste their individual serving.
A great alternative to Chili powder is Spanish or Hungarian smoked paprika. Paprika is made from sweet red bell peppers and the smoked varieties have tremendous flavor. Remember also that many seasonings are in fact blends. You can leave off the heat and just use the components ( Chili mix for example is generally hot chilis, garlic powder, onion powder , and oregano)
Curries are another which do not have to be hot. Often you can either blend your own or get a milder one.
Hey carlajaye, i couldn't stomach any spicy foods, either or stand them, but I do substitute them...I also don't care much for garlic..so I use garlic salt or powder or chopped garlic (flakes) in bottle. As for the recipes asking for spicy seasonings, I'd use paprika for red pepper flakes (caynee?) or chili powder. I'd use a teaspoon or two of Pace for them. I always use bottled herbs and spices for "spicy foods"...looks like spicy but not taste like it.. I don't like or care much for black pepper either. As for making homemade chili, I always use like 1/4-1/3 of chili powder package and use bottled spices and few tablespoons of Worschire sauce. (My boyfriend loves spicy foods so I always have to cook two ways or separate food--one for me and one for him..so that way i don't have to eat spicy food with him.)
