Hot Peppers

Being from New Mexico, I had the great pleasure of growing up with "chile verde" and "chile colorado," grown in southern NM. They are similar to the anahiem chiles... I bring some home with me everytime I visit NM. Too many uses and recipes to mention here. Let me know.

[This message has been edited by ChezMichelle (edited 01-29-2001).]

Question for everyone...when chopping hot "chilis"...do you wear anything on your hands..like gloves? Just wondering.

[Risa]

owieee... I made a yummy mango salsa with a scotch bonnet last night and my fingers are still burning. Obviously, I was stupid enough not to use gloves. I've washed them many many times since last night. I also tried rubbing them with pepper leaves, washing with rubbing alcohol, hand lotion, cortisone cream, vitamin e gel, etc. and nothing has worked although it is starting to subside.

Anyway, anyone have cooking ideas for habaneros and scotch bonnets? I have lots that are almost ready to be picked from my garden. Next time, I'll use gloves.

[Afra]

I love hot pepper in most of the fried dishes I make. I remember that, when I was still a child, my family used to eat them all the time in oriental dishes. I like hot peppers hot, not too hot, but just the right temperature for me. Like I said in another post before, I like some hot foods, but I can't stand spicy foods. I don't know why. Maybe it has something to do with the oriental taste that I have, as I have oriental blood in me.

[Kimmie]

Risa,

Here's a few mexican basics:

HOTTER THAN **** HABANERO SALSA
1 small tomato, 2 medium onions, 3 cloves garlic, 1 medium red bell pepper, 1 fresh Habanero chile, 1 fresh Tabasco chile, 1 tablespoon chopped parsley, 1/3 cup water, 1 tablespoon lemon juice, 2 teaspoons canola oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/4 teaspoon oregano (mexican variety)

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For a basic chile paste, I use 2 or 3 dried chiles, such as pasilla, guajillo, ancho, cascabel, or habanero.

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Take a few dried ancho chiles and throw them in a coffee grinder (that you will use solely for that purpose) and add a little bit to any chile recipe.

[nancya]

...my heavens! I don't think it is even possible to eat a habanero salsa!

ow! ow! ow!

[Kimmie]

Yes ma'am! Start in smaller doses if you prefer...it's an acquired taste, or shall I say "fire" and becomes quite addictive in no time. If you want the whole procedure, i.e. recipe, you know the magic words!

I found stone ground hand cut blue tortilla chips cooked in pure pressed canola oil. I bet these would pair wonderfully with the habanero salsa.

[Isa]

Risa try to dip your fingers in milk for a few minutes.

[Risa]

Two days later and my finger tips are still tingling a bit although I've washed my hands so much that they are now dry and cracking. The milk didn't help much either. Oh well, I learned my lesson and I at least enjoyed my salsa.

[kokopuffs]

Chemically, hot peppers are strong alkalais. To neutralize them, try dipping your affected body parts in fresh lemon/lime juice, i.e. acids.

[ August 28, 2001: Message edited by: kokopuffs ]

[Kimmie]

Risa,

Once upon a time, I had the same experience...with my face and neck! My skin litterally peeled-off

I should have added more info about the blue corn tortilla chips. From non-genetically modified seeds, they are a Canadian product from Vancouver BC (CoolJ might be interested). The company is Que Pasa Mexican Foods, 1637 West 5th Avenue, Vancouver BC V6J 1N5. Their website is www.quepasafoods.com

[coolJ]

Thanks for the link Kimmie. I checked out the website, looks good.

[Kimmie]

You're welcome CoolJ. The products are sooooooo YUMMY!

[Risa]

I fortunately remembered not to touch anything else!

Funny.. all these years and I never even knew that Que Pasa was a Vancouver company. That was usually the brand of chips and salsa that my mom would pick up at Safeway or Save-On-Foods.

[Kimmie]

Please tell your mom she has good taste!