To be honest, this Recipe SWAT Team installment was an experiment gone awry — the poppers turned out great but unfortunately I'm still in pain.
Word to the wise: Unless you have the thick skin of reptile, get some kitchen gloves for this recipe! After cleaning a bunch of raw hot peppers, don't touch your face or try to take your contacts out. I thought I'd be fine just washing my hands continuously but capsaicin can sink in fast.
And once it does, none of the home remedies seem to work: butter, yogurt, antacids, lemon juice, hand santizer or tomato juice. Just good, old ibuprofen to take the pain away. (Though I hear alcohol works too.)
At the grocery store, you never really know how hot the jalapeños are going to be because of the variation in the climates they are grown in — the drier the climate, the hotter the chile. It's hard to tell within one type of pepper by looking at it, but generally the smaller the chile, the hotter it is.
Some people say that a pointy end means it's hotter; that the thinner the walls of the pepper, the hotter it is; or the more seeds it has, the hotter it is. Who knows? You may bite into it and then — pop! — that jalapeño is hot.
Click here to see Recipe SWAT Team: Snacks