![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Back when I was still at work someone left a plastic bag of peppers in the give-away table. I was hankering to make some chili and snagged them at the end of the day. They were small orange and red peppers - about a dozen each. Knowing the locals I thought they might be a variety of sweet Italian peppers. I eventually tossed the bag in the freezer to make chili (with lots of beans) another day.
That day was today. Yeah, I was hoping that I'd make a nice spicy batch this time.
I've handled green, red and yellow sweet peppers without issue. I've even cut up Jalapeño peppers without an issue - but I got half way through cutting up these guys and my fingers started burning. OMG. Hand washing did little to stop the burn. I could only stand to wash in cold water. I ended up using only a quarter of the peppers in the chili. I washed my hands again and again, soaked my hands in oat milk (it was cold so it helped) and then applying aloe. It's been about 3 hours since I chopped up the peppers and my finger don't burn but they hurt.
I did an internet search and I think they were Habanero and or cherry peppers. The chili smells scorching. I'm just letting it simmer right now. I think tomorrow I'll go get a few more cans of beans to dilate the chili a bit more.
Learned my lesson - always identify your peppers before cooking. Feel free to laugh at my silly mistake.
I just hope the chili's not too spicy. I like a good chili but not if it burns both ways.
That day was today. Yeah, I was hoping that I'd make a nice spicy batch this time.
I've handled green, red and yellow sweet peppers without issue. I've even cut up Jalapeño peppers without an issue - but I got half way through cutting up these guys and my fingers started burning. OMG. Hand washing did little to stop the burn. I could only stand to wash in cold water. I ended up using only a quarter of the peppers in the chili. I washed my hands again and again, soaked my hands in oat milk (it was cold so it helped) and then applying aloe. It's been about 3 hours since I chopped up the peppers and my finger don't burn but they hurt.
I did an internet search and I think they were Habanero and or cherry peppers. The chili smells scorching. I'm just letting it simmer right now. I think tomorrow I'll go get a few more cans of beans to dilate the chili a bit more.
Learned my lesson - always identify your peppers before cooking. Feel free to laugh at my silly mistake.
I just hope the chili's not too spicy. I like a good chili but not if it burns both ways.
no subject
Sounds like should be an government warning poster: "Know your peppers!"