Q: Dear Dave,
I have a canned-jalapeno recipe for chiles rellenos, but some canned peppers are WAY too hot for it. Is there any way to modify the hotness? Could I soak them in milk or something?
A: Hello R. Schon:
No, there is no way to cool down those hot chiles, as they have been processed. But there are canned whole Anaheims or New Mexican chiles which are much milder, so use those.–Dave