I have long thought that super spicy food was the poor-man’s way to enjoy a meal twice...
I have long thought that super spicy food was the poor-man’s way to enjoy a meal twice...
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I made some “Cowboy Candy” jalapenos. You just slice the jalapenos, put them in a hot brine of vinegar/sugar & then can. An in-law told another relative to tell me “no more Cowboy Candy” .... they were SO hot, that although they were initially delicious going down, the other end was the problem - his comment was he was ‘shooting fire’ & thinks they gave him hemorrhoids.
These were just regular jalapenos I grew in my garden .... I make Jalapeno Pepper Jelly with them when they turn red .... had a bunch of green ones that I picked before the first freeze so I tried the ‘Cowboy Candy’ recipe.
I have to contest that.
I got into jalapenos years ago, and had that...experience...I called it afterburners. I quit them because of it.
Then one day I tried cayenne. No affect whatsoever the next day. Nothing, zip, zero, nada. I’ve been growing and eating Cayenne, Habanero and Tabasco ever since, the only time I ever had any problem was when I had the flu and my system was screwed up anyway.
Thai peppers are a variety of Cayenne, I’ve had several different ones including some called Mexican Red Hots. WHich were appropriately named. I never saw anyone eat more than one, except me.
Cayenne in general has a great reputation as an herb. Most herbal books can’t say enough good things about it. I’ve used it for many years, grew, dried and groound my own (using a blender actually) for 30 years or more, and have made my own hot sauce. Still have a batch from 2 or 3 years ago. Do some research, cayenne is one of the best herbs around.
When I start to get the first symptoms of a cold, I go get the bottle of Tabasco in the fridge. Tabasco peppers, a clove or two of garlic, and fill it with vinegar, in a Tabasco sauce bottle. Wait a month, it’s MEAN...but 3 tablespoons will kill a cold every time. It’s not fun, but I haven’t had a cold in 30 years. FLu, yes, but no colds.
For table purposes, I use it all the time but not to excess. An all time favorite for dinner is scrambled eggs with mushrooms and garlic, wrap it in a flour tortilla with sour cream and cheese, and either some ground habanero or salsa type hot sauce. Roll it up and enjoy. You can also add sausage or bacon, shrimp, crawfish, pepperoni, sliced chicken or steak, all sorts of stuff. Just avoid broccoli and asparagus, they both take over the flavor of everything in it.
I make my salsa with peppers, garlic, vinegar and sometimes 1/4 of an onion. Mix in just enough vinegar to make it picante sauce consistency, let it age a month or so before using. Use a plastic jar lid. Works with Cayenne, Habanero, Tabasco, anything but Jalapeno, they have afterburners.
I don’t know why that is. But Jalapeno is the only pepper that ever gave me any trouble the next day. I’ve had tabasco peppers that set me on fire. Habanero too. Never a problem. I won’t touch a Jalapeno.