A reader recently emailed us, asking if there was a way to tone down the heat level in the canned jalapenos called for his chile relleno recipe. Sadly, there is no way to cool ’em down, since they’ve been processed for canning. What you can do, is substitute milder canned chiles. We recommend New Mexico or Anaheim peppers, which are much milder but still packed with flavor.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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