Not in my experience. Or are these some kind of special, extra mild jalapenos?

They’re pickled, so I’d say pretty mild IMO.

Interesting. Would be interested in tasting if offered.

Ah, yeah, fair enough! For me it’s the spiciness and how they overtake every meal they’re in.

Tiny pieces in chili cheese balls are fine but, not much else for me personally.

Hot paprika is the best for spicing up some deviled eggs. Paprika is so underappreciated in the States.

Isn’t SPP (salt, pepper, paprika) like the default dry rub for meat? Or is that just where I am.

Because in the States we settle for cheap, dusty paprika.

PRO TIP: Get Hungarian paprika.

PRO PRO TIP: Grow your own. Peppers are about toughest, easiest, most forgiving plants out there. Dry it in the sun or get a dehydrator from the thrift. I use a cheapo, dedicated coffee grinder for pepper powders.

How about fresh? I like both, but I get sick of the sour pickling pretty quick.

And some cumin since there’s jalapenos on there already

Sometimes simpler is better. Just use some paprika and cayenne for the same flavor and avoid the massive effort.

never like deviled eggs. I would try one of these for sure.

What’s the massive effort?

Do this 25 more times and get back to me.

One, most of those rubs are not very high quality. Though I understand that there are some good options these days.

That may well be true, but ask an average American if they cook with paprika, and the answer will usually be no. People do not pull paprika from the cabinet, for the most part. And it’s relatively uncommon for somebody to be familiar with different types–hot paprika, smoked paprika, sweet paprika, etc.

I was asking genuinely. Is it a huge pain in the arse to put sriracha in the eggs or something?

I struggle to imagine what these would taste like, but I’m curious to find out!

oh you would love em

you are so right