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dried fruit, walnuts, garlic, bread cubes, and 'wickles hot relish' drained and then processed together to spread in butterflied pork tenderloin.. really tasty but hot! I added some panko crumbs now so hopefully after it is cooked it won't burn our tongues.
Think about some dairy on the side -- like some sour cream. Maybe even a sour cream/cumin sauce to go with. Not sure the panko is going to be enough to calm the heat -- you want something (dairy is best -- water is out) that "cuts" the oil (that's where the heat lives)
Cynthia is a trusted source on Bread/Baking.
I agree with Sea Jambon, that something containing fat which causes the heat to dissipate across your palate is the best bet - sour cream is great, and adding some safflower oil (or other neutral flavored oil such as grapeseed) will also help.
pierino is a trusted source on General Cooking and Tough Love.
Jalapenos are actually one of the milder "hot" peppers. But per the above responses, think maybe a "crema" which would a latin American sour cream. You should be able to find both the Mexican and Salvadoran styles.
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