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I have a pound of those peppers. What should I do with them?
Any suggestions?
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What kind are they? Too curved, pointy and thin skinned for seranno. Too short for cayenne. How many scoville units, give or take a few thousand?
Shouldn't the word be "these" peppers, given the context?
Shouldn't the word be "these" peppers, given the context?
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I only know they are from the Chinese market. They are terribly hot, and you are talking to someone who can eat a tablespoon horseradish without making a face.
Just dry the red ones and eat them slowly in savory dishes.
The green peppers can be chopped into curries and your various soufflés.
The green peppers can be chopped into curries and your various soufflés.
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Cool, I mean thanks for the hot tip!
Chilli yes. I eat it on everything but horseradish or Wasabi I just can't handle. No idea why
I love both horseradish and wasabi.
In a moment of clarity several years ago, I decided to fast for a week, and at the end (partially on recommendation from a friend) break the fast with a few raw habaneros. “Terribly hot” seems hot enough to achieve the same effect. Highly recommended activity, conditions permitting of course.
Alternatively, I second Pablo’s suggestion, though I tend to add chilies to sweet dishes as well. I’ve had better luck using a dehydrator; sun-drying seems to result in losing their color somewhat (at least in my climate, YMMV).
Alternatively, I second Pablo’s suggestion, though I tend to add chilies to sweet dishes as well. I’ve had better luck using a dehydrator; sun-drying seems to result in losing their color somewhat (at least in my climate, YMMV).
Add 1 tsp of kosher salt to 2 cups of boiling water.
Add 20-30 peppers(stems removed)and stir. Let water cool for 10 minutes. Puree mixture with a blender. Let cool and refrig.
I usually have 3 tablespoon daily, good for blood circulation.
Add 20-30 peppers(stems removed)and stir. Let water cool for 10 minutes. Puree mixture with a blender. Let cool and refrig.
I usually have 3 tablespoon daily, good for blood circulation.
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Sounds like an assassin's potion. I'll hire Pablo as my food taster.
Once upon a time, I found some chillies that looked like those (the red ones)...incredibly hot they were too.
Now I'd seen chefs on T.V. advise viewers to use gloves when handling chillies en masse...but they were all wimps, and I was immune to chillie's effects.
I smoked them (about a pound's worth), on the Brinkman, over charcoal and hickory, along with some garlic. Blackened the skins to remove them, then stripped the skins and seeds manually from the cooked and smoked chillies.
Added the chillie and garlic to a blender, and pureed, then cooked them in a small saucepan with a little tomato, onion, brown sugar and vinegar.
As I was bottling the sauce, I noticed that my fingertips were starting to tingle a little, which I pretty much decided to ignore.
After bottling, my hands were starting to tingle, and my fingertips burned a little, so I went and washed them really well.
This succeeded for a little, until my skin started to dry again, and it was getting really uncomfortable.
So I washed them in milk, as it's supposedly good for chillie. Then soap and water again.
That succeeded in getting the capsicain, or whatever it was, mid way up my forearms as well.
If I kept my skin moist, it was fine. As it dried out, it became exruciating (As a kid, I burned myself with alcohol and lighters quite a few times during "experiments", and it was getting close in pain, but very generalised).
Couldn't drive that evening to the inlaws' house, so my better half drove with my hands hanging out the window.
The condensation on the beer glass was very soothing, so I had to make sure that my hands were in contact with a cold beer glass all evening.
Very bad night's sleep, but succeeded eventually.
In the morning, all was fine.
Until I showered, when it all came back fresh again.
It persisted for a few days, and was still a little tingly for a week.
I'd advise against anyone trying that for themselves.
Now I'd seen chefs on T.V. advise viewers to use gloves when handling chillies en masse...but they were all wimps, and I was immune to chillie's effects.
I smoked them (about a pound's worth), on the Brinkman, over charcoal and hickory, along with some garlic. Blackened the skins to remove them, then stripped the skins and seeds manually from the cooked and smoked chillies.
Added the chillie and garlic to a blender, and pureed, then cooked them in a small saucepan with a little tomato, onion, brown sugar and vinegar.
As I was bottling the sauce, I noticed that my fingertips were starting to tingle a little, which I pretty much decided to ignore.
After bottling, my hands were starting to tingle, and my fingertips burned a little, so I went and washed them really well.
This succeeded for a little, until my skin started to dry again, and it was getting really uncomfortable.
So I washed them in milk, as it's supposedly good for chillie. Then soap and water again.
That succeeded in getting the capsicain, or whatever it was, mid way up my forearms as well.
If I kept my skin moist, it was fine. As it dried out, it became exruciating (As a kid, I burned myself with alcohol and lighters quite a few times during "experiments", and it was getting close in pain, but very generalised).
Couldn't drive that evening to the inlaws' house, so my better half drove with my hands hanging out the window.
The condensation on the beer glass was very soothing, so I had to make sure that my hands were in contact with a cold beer glass all evening.
Very bad night's sleep, but succeeded eventually.
In the morning, all was fine.
Until I showered, when it all came back fresh again.
It persisted for a few days, and was still a little tingly for a week.
I'd advise against anyone trying that for themselves.
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Shannow, they are hot. I could rub one pepper on a sprained ankle and it would work better than Icy Hot.
I wish I had one of those.
We spent a cool, windy, and sometimes drizzly morning early afternoon at Ironfest today. Walking home, we bought the fixings for a huge pot of chicken and vegetable soup, and it's all but cooked.
Would LOVE to have a bit of a chilli kick to the oily part of the soup...but alas, wife and kids wouldn't see the humour.
http://www.ironfest.com.au/
We spent a cool, windy, and sometimes drizzly morning early afternoon at Ironfest today. Walking home, we bought the fixings for a huge pot of chicken and vegetable soup, and it's all but cooked.
Would LOVE to have a bit of a chilli kick to the oily part of the soup...but alas, wife and kids wouldn't see the humour.
http://www.ironfest.com.au/
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Speaking of Ironfest, look what I found last year at a local farm with Halloween theme:
When I started in corrections in 1996, as part of training I took a direct, heavy facial hit of OC (oleocapsicum) or "pepper spray". Up to that point I enjoyed extremely hot foods, a trait that runs in the family, and I used to make incredibly hot Buffalo wings that I called Chernobyl wings. In extremely poor taste, but I got my comeuppance.
I had foolishly assumed I would not have too many problems with the OC hit because of my taste tolerance for hot chiles. Wrong. I was in agony for a good 45 minutes. Then the heat came back just as Shannow described when I showered. I was fine the next day, but I later realized I didn't tolerate hot chiles nearly as well as before. My Buffalo wings are much milder now.
I had foolishly assumed I would not have too many problems with the OC hit because of my taste tolerance for hot chiles. Wrong. I was in agony for a good 45 minutes. Then the heat came back just as Shannow described when I showered. I was fine the next day, but I later realized I didn't tolerate hot chiles nearly as well as before. My Buffalo wings are much milder now.
Also a good idea to wear gloves if you are ever gonna go #@$%! again! (do pull the gloves off first though)
Bob
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