Chilis

[Manu]

I love hot stuff, the hotter the better. Ill be eating, burning, with a runny nose, and still saying how good it is. While I like habaneros, I find banana peppers tasting better, not as hot, but they taste pretty good. Oh, and let me not forget about my favorite hot sauce...something like seriachi. It is used mainly in Thailand, Singapore....Try it!!!

[Casey]

Love 'em.

Unfortunately too much makes my wife sick so I have to be careful when I cook with them. A real challenge to be spicy but not too much for her. And I must say, to add the hot sauce after is not the same.

[Rob Wright]

Here in New Mexico we have two freezers, one for our frozen stuff and one for our chili.

I like roasting my chilis before I use them, it tends to bring out more of the peppers subtle flavors.


Rob

[Sherry]

I love spicy, Tex-Mex dishes, but hate chipotles as I can't stand the smoky flavor. It tastes like the nasty bottled stuff to me, & chipotles aren't hot, anyway.

Poor Phillip! Yow!

I can second your warning with one of my sister's experiences: she admiringly touched an ornamental pepper in the supermarket once, & a bit later, without thinking, touched her eye. BIG mistake! She was with our parents at the time, & they immediately took her to the eye doc, who could tell what she had done. Her soft contact lens was ruined--no way to get the hot out of the lens.

[Verlyn]

Oh yeah, the hotter the better. I grow my own and make salsa from a recipe that took me ten years to develop. Nice and sweet and then firey hot.

[davedove]

Here in New Mexico we have two freezers, one for our frozen stuff and one for our chili.

I remember the first time I went into a New Mexico grocery store. They didn't just have a section for the peppers and hot sauces, they had a whole aisle.

It was quite a cultural difference for a southern Illinois country boy with a heavy English/German background (not exactly known for spicy cooking).