Chiles And Other Hot/Haute Stuff

[Ron Thorne]

This is a thread dedicated to the discussion of and recipes which include one of my greatest passions, gastronomically speaking . . . CHILES!

No,this is *not* about chili con carne, which I also love,with or without beans . . . it's all about peppers!

First, a little oversight and history~

Chile peppers, members of the Capsicum familay, are related to tomatoes and eggplants, believe it or not.

All peppers are members of the genus Capsicum, and the family Solanaceae, which also includes Tomatoes and Eggplants. The name Capsicum comes from the Greek kapto, which means "to bite". There are as many as 200 varieties of peppers categorized at this time. The genus is unique in that a great number of the family are only found in the wild.

The chile is one of the world's earliest cultivated plants. In 1493, Columbus brought a chile pepper back to Europe with him from his travels. And history has noted that sixteenth century Spanish explorers found chile being cultivated in what is now New Mexico. For over eight thousand years chiles have been used by the native people of the Americas. They have been an important food source for the Incas, Mayans, Aztecs and for the ancestors of the Southwest Indians.

Chile's heat comes from an alkaloid called capsaicin, which, when ingested, irritates the cells lining the mouth, stomach and nose. Upon ingesting capsaicin, the body reacts by releasing natural pain killers called endorphins, thus producing a natural high. It is a fact that chiles can be addictive - just ask any chilehead!

Scoville Units are the measurement of capsaicin level (the oil that makes chiles hot). Although chiles can vary from pod to pod and plant to plant, listed below is an approximate scale for several varieties of chiles:

THE CHILE HEAT SCALE - Scoville Units

Red Savina Habañero-350-550,000 Scoville Heat Units
Habañero (Scotch Bonnet)-200-300,000 Scoville Heat Units
Thai-70-80,000 Scoville Heat Units
Chiltecpin-70-80,000 Scoville Heat Units
Santaka-50-60,000 Scoville Heat Units
Tabasco-30-50,000 Scoville Heat Units
Chilipiquin-30-40,000 Scoville Heat Units
Cayenne-35-40,000 Scoville Heat Units
Serrano-7-25,000 Scoville Heat Units
Chile de Arbol-15-30,000 Scoville Heat Units
Jalapeno-3.5-4,500 Scoville Heat Units
Ancho Poblano-2.5-3,000 Scoville Heat Units
Anaheim-1-1,500 Scoville Heat Units
Bell Pepper-0 Scoville Heat Units

I'm preparing to make my first batch of pickled serrano peppers today, and will share the recipe at a later date if it proves succesful. I'm using a very simple recipe which includes serranos, baby carrots, onion, garlic, kosher salt, water and vinegar.

I have a number of recipes involving chiles(New Mexican, American, Thai and Chinese) to share in the future, but am interested now in seeing your thoughts and recipes which include the often- maligned and misunderstood, but delicious and healthy chile.

Chileheads unite!

· This was my first post dated July 16, 2000 from the "old" Alley. We can't lose this stuff. I'll be importing some recipes too, as time allows.

[Ron Thorne]

Ok, I promised some recipes on this thread, so here's a very simple one which is an all-time favorite. I first became hooked on this sauce when we first visited our oldest son while he was in college in New Mexico. It's used on virtually everything there from scrambled eggs to pork, chicken, or just for slathering on a tortilla. In New Mexico, they simply refer to this sauce as "chile".

Basic New Mexico Red Chile Sauce~

10-12 dried whole New Mexican chiles
1 large onion, chopped
3-4 cloves garlic, chopped
3 cups water
salt to taste
*optional - 2tsp. oregano

Place the chiles on a baking sheet in a 250 degree oven for about 15 minutes, or until the chiles begin to smell a bit toasted and darker. Careful, the aroma is pungent! Do not let them burn! After the chiles cool a bit, remove the seeds, veins and stems and crumble into a saucepan large enough for all of the ingredients above. Add remaining ingredients (except for salt) and bring to a boil, then reduce the heat to a simmer for 20-30 minutes, or until chiles are completely softened. Puree the entire mixture in a blender until completely smooth, then strain (I use a large wire strainer) into the original saucepan. Add salt to taste (usually 1/2 tsp. or so is sufficient to bring out the flavor even more without smothering the natural sweetness of the chiles) and, if not thick enough, continue to cook until it is reduced to the desired consistency. It should be similar to catsup in thickness, but a bit thinner, able to coat a spoon well.

Makes 2-3 cups

Freezes beautifully, too, for future use. Guaranteed 100% fat-free and healthy, too!

There are as many variations on this basic red chile as there are New Mexican cooks, but this is a tried-and-true one.

*The amount of "heat" depends entirely on the particular chiles you obtain, but, typically, they're not extremely hot. New Mexico dried chiles (red) are now available in the Mexican section of most grocery stores in small cellophane packets and are inexpensive. If you can locate fresher ones in bulk, even better, of course.

I add it to posole, as part of a filling in enchildas, burritos, on omelettes, etc. As Emeril Lagasse would say, red chile will definitely "kick things up a notch"!

I'll locate my posole recipe and share that one soon. Vegetarians and meatlovers alike should love that one.

There's yet another New Mexico chapter on green chiles, too!

Bon Apetit~

[Ron Thorne]

Here's a good, simple recipe for a wonderful dish I first enjoyed while visiting New Mexico. It's often served as a side dish, even with breakfast. Vegetarians may simply omit the pork and will still enjoy tremendous flavor.

Posole~
(po-SOLE-ay)

2 cups frozen white posole (hominy)
1 quart water
1 pound pork shoulder or chops (I cut into bite-sized pieces)
1/4 tsp. oregano
1 tsp. ground cumin
1 tsp.whole black peppercorns (tie in bag,or use teaball)
1/3 cup chopped onion
2-3 large cloves garlic,minced
4 dried red chile pepper pods,crumbled
Salt

Mix all ingredients together in a large, heavy pot. Bring to a boil, then simmer, covered for about 2 1/ 2 hours, or until the hominy kernels are soft but not mushy. Salt to taste. Serves 4.

Note: If I already have red chile sauce on-hand, I simply add a couple of tablespoons to mixture in lieu of pepper pods. Either way is fine. If you use chile pods, be sure to remove them before serving.

It will taste even better the following day,as with many dishes!


And for a typical New Mexican dessert, . . . some wonderfully light, airy little bread puffs.

Sopaipillas~
(sopa-PEE-yahs)

2 cups flour
2 tsp. baking powder
1 tsp. salt
2 T. lard or shortening
1/2 cup water
Shortening for frying

Sift dry ingredients together. Work in lard (shortening) and lukewarm water to make a soft dough. Chill in refigerator thoroughly (about 1/2 hour). Roll out dough on a floured surface to a thickness of about 1/4". Cut into 3" squares. Deep fry in hot lard(or vegetable shortening)at 400 degrees, a few at a time. Brown on each side, then drain on paper towels. Yield - about 2 dozen.

Serve piping hot with honey. Poke a hole in sopaipilla, then pour in some honey and devour. Or, provide some cinnamon/sugar mixture for dipping into while still hot. Honey/butter is another popular addition. The most traditional way we've noted is simply with honey.

Mui bueno~

[Jim Sangrey]

Overall, New Mexico has the best food anywhere in America. There, I've said it. Sue me!

I lived in Albuquerque for a spell, and as good as red chile is, it's the GREEN stuff that gives you visions of God. Not always as hot as the red, but layers of flavor that just don't stop unfolding.

You ever eat the blue corn enchiladas (layered, not rolled)? Again, perfection on a platter.

Got any good recipes for mole (that's mo-lay as in sauce, not the varment) or nopolitos?

[patricia]

Ron,
Thanks for the revival of the chile thread.
I'm up to chilepiquant, and think that any hotter and I will be begging for the house gun.

The Scoville Scale is on my fridge again and I may venture higher, but .................maybe not.

[Jim Sangrey]

For everyday use, I prefer a balance between heat and flavor, something I can use liberally but not promiscuously, and these are two products that never fail to disappoint:





Ignore the skull keychain however - it's a cute gimmick, but the bottle will last longer than it does.

I have been to the habañero mountaintop, and since it did not kill me (it sure looked bad there for a while, though), it has made me stronger. Strong enough to realize that habañero makes an excellent ingredient, in moderation, in sauces, stews, soups, etc., but as a "feature" unto itself, it's best left alone except for very, VERY, special occasions.

[Tanager]

I find that Habañeros go best with sweeter sauces - I make a Habañero-mango salsa that usually comes out quite well. Other tropical fruits (guava, papaya) also match up quite well, since Habañeros/Scotch Bonnets have themselves a fairly fruity flavor, one that I think is enhanced by contrasting with other fruits.

I think it's interesting that note that peppers are (I think I have my info straight here) entirely indigenous to the New World - despite this, they have proliferated into many (?most?) of the world's great cuisines (and lots of lesser ones).

[Jimmy Cantiello]

This is a co-worker's Website. He makes hot relish and pickles as a sideline. The business is growing so I don't know how long he'll be a co-worker..............


http://www.hellishrelish.com/

[Ron Thorne]

A couple of vegetarian recipes with chiles~

First, a short story connected with these recipes. In 1990, Patti and I spent our 25th wedding anniversary in Hawaii. Our first week was spent on Oahu, where we mostly enjoy people-watching, shopping and fine dining. Since we both are very fond of Asian cuisine, especially Thai, we eventually found ourselves in the "original" Keo's Thai Cuisine in Honolulu, one of three fine Thai restaurants owned by the same great chef. We ate there more than once, and after our last dinner there, before a short flight to our next stop, Kauai,I bought Keo's cookbook which he happily autographed for us. Here, then, are a couple of delicious recipes from award-winning Thai chef, Keo Sananikone.

The following is the most popular vegetarian dish on Keo's menu. I love the name of this dish,too. By the way, I enjoyed this very dish on our recent visit to Hawaii this past November. It's incredibly delicious.

Evil Jungle Prince with Mixed Vegetables~

1/2 pound mixed vegetables *
6 small red chili peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 tablespoons oil
1/2 cup coconut milk
1/4 teaspoon salt
10 to 15 sweet basil leaves
1 cup chopped cabbage


* Choose several from among this list of vegetables:

bell peppers
string beans
water chestnuts
tomatoes
bamboo shoots
miniature corn
asparagus
cucumbers
zucchini
mushrooms

Cut vegetables into thin strips. Grind together red chili peppers, lemon grass and kaffir lime leaves in a food processor, or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add vegetables and cook for 5 minutes. Reduce heat to medium-low. Stir in salt and basil. Serve on bed of chopped cabbage. Makes 3 to 4 servings.

Note: Kaffir lime leaves, lemon grass and canned coconut milk should be readily available if you have an Asian grocery or Asian section in your local markets.

__________________________________________________________________________________________________

Thai Sweet and Sour Vegetables~

1 pound mixed vegetables (see above list)
2 tablespoons oil
3 cloves of garlic, finely chopped
1/4 cup tomato sauce
2 tablespoons red wine vinegar
1 to 2 tablespoons fish sauce*
2 tablespoons sugar
1/2 teaspoon salt
4 to 6 red chili peppers, seeded and sliced
2 tablespoons cornstarch
1/2 cup water

*The amount of fish sauce used in this recipe depends on the brand selected and personal taste. I'd go lightly at first.

Cut vegetables into 1 to 2 inch strips. Heat oil and the garlic in a frying pan on medium heat until garlic is golden brown. Stir in mixed vegetables, tomato sauce, red wine vinegar, fish sauce, sugar, salt and red chili peppers. Combine the cornstarch and water; blend to make a smooth paste. Stir cornstarch mixture into sauce, increase heat slightly and cook 5 minutes or until vegetables are cooked and sauce is thickened. Makes 3-to 4 servings.

Note:Thickening agents such as cornstarch or flour do *not* activate until the temperature is high enough to cause a change in their properties, usually just short of a boil!

If you like these, I have many more.

Enjoy!

[Sergio Zamora]

Don't mean to get all nationalist or anything, but pozole is a Mexican dish - New Mexico was part of Mexico and that's why they have it, too. But you can go anywhere in Mexico and eat pozole or menudo (I'm more into the latter, but it's all good)

And it's not a side dish - you're supposed to eat two servings of it you're still hungry after one.

[Jim Sangrey]

Originally posted by Sergio Zamora
But you can go anywhere in Mexico and eat pozole or menudo (I'm more into the latter, but it's all good)

Menudo is da'BOMB! Do you make it with or without pig's feet? Not too many people make it with, but I love it when they do!

[Ron Thorne]

It looks like the "old" board might be disappearing from view, so I'm cutting and pasting what I can, while I can.

Sergio, I'm hip to the fact that many (probably most) dishes served in New Mexico originated in Mexico, including pozole. I haven't had the pleasure to visit Mexico yet, but have had the opportunity to enjoy New Mexico on several occasions, thus my perspective.

Jim Sangrey, I haven't forgotten your request for a molé and nopalito recipe. Were you interested in a napalito salsa recipe?


Chiles Rellenos~

This is a simple, mild, light version, not deep-fried, as in many Mexican/American restaurants. This dish is especially attractive (and easy to serve) if made in individual gratin dishes, allowing 2 chiles per person.

1 ½ cups half-and-half
3 large eggs
½ cup flour
½ tsp. ground cumin
½ tsp. salt
8 whole roasted Anaheim or Poblano* chiles (see note below for roasting methods)
12 oz. Monterey Jack or Muenster cheese
Chile Relleno Sauce (recipe follows) or salsa
Cilantro

Beat half-and-half with eggs, cumin, salt and flour until smooth. Split chiles and scrape away seeds with the back of your knife. Some folks rinse their chiles, but I never do, since I don't want any of that delicate flavor going down the drain. Set aside 2/3 cup of cheese. In a buttered baking dish (or individual gratins), make alternate layers of cheese, chiles and egg mixture. Top with sauce or salsa and sprinkle with reserved cheese. Bake at 350° for 45 minutes or until nice and bubbly. Serve hot, garnished with fresh cilantro and additional sauce, if desired.

* As JC buddy Clint Hopson pointed out on the "original" thread, Poblano chiles are more flavorful than Anaheim chiles, though some (especially children) may not tolerate the minor heat as well.
____________________________________________________________________________________


Sauce for Chiles Rellenos~

Recipe By : Diana Kennedy-Mexican Family Cooking

1 half onion -- sliced
4 tablespoons salad oil
1 28 oz can Italian style tomatoes
1 teaspoon garlic -- mashed
salt and pepper (to taste)
1/2 teaspoon oregano -- crushed
1 teaspoon sugar
1 cup chicken broth -- (if sauce is too thick)

Saute onion slices in hot oil in medium-sized saucepan.
Puree canned tomatoes in blender with garlic. Strain. Add pureed tomatoes and garlic to sautéed onion slices. Season with salt and pepper and add oregano. Add sugar and correct seasoning. Cover and cook over medium heat for 5 minutes. If sauce thickens too much, add chicken broth or tomato juice and cook 2 minutes. Take to the table in a sauceboat. Should be served over Chiles Rellenos to cover.

____________________________________________________________________________________

Roasting chiles~


Lay whole chiles directly on a barbecue grill, under a broiler, on a stove top grill, or over a gas flame.

Grill or broil, turning frequently, until the chile skins are evenly blackened and charred all over, but the flesh is still crisp.

Put the chiles into a paper bag for a few minutes to cool and steam, this helps further loosen the skins. As soon as they are cool enough to handle, the skins will slide
off easily. Do not rinse the roasted peppers under the tap or all the flavourful juices will be lost down the drain.

Slit and remove veins and seeds. If doing this with very hot chiles, be sure to wear rubber gloves and don't touch your eyes or other delicate body parts until the gloves are removed. It's usually a good idea to wash your hands and rinse thoroughly, even after wearing gloves, if you're working with very hot chiles. All it takes is one small pinhole to ruin your day.

[Jim Sangrey]

Originally posted by Ron Thorne
Jim Sangrey, I haven't forgotten your request for a molé and nopalito recipe. Were you interested in a napalito salsa recipe?

Sure, ANYTHING. I just know nopalitos w/scrambled eggs, which is more than fine, but I'd like to spread out, diversify the options. Cacti are very, VERY, tasty critters.

[Ron Thorne]

Hi Jim-

Creating an authentic Molé sauce is a time-consuming task, with a good number of essential ingredients. I have a couple of excellent ones which I'll share later.

The nopalito recipes are quicker to address right now. Here's a wonderful link, which will provide you with lots of great ideas for working with nopale (cacti) leaves, including proper preparation of the leaves. Among others, there are recipes for soup, tacos, burritos, salad, salsa and a Nopalitos Con Chili recipe which sound really tasty.

Scroll to the bottom of the page for more information, including organic cactus leaves available from this site.

http://www.rivenrock.com/recipes.html

[Sergio Zamora]

Ron, that's cool.

Jim, when someone in the family makes it, they on occasion add a few pigs' feet. I'm not much into them, but they are good.

Oh, and I LOVE nopales. Love love love them. One of my favorite things is nopal gorditas (second favorite gorditas: with requezon). Nothing too complex - just nopales and some sort of hot sauce or nopales with eggs.

[Jim Sangrey]

Outstanding!

[patricia]

Ron,
Blessings on you for reviving this thread and of course for the recipes.
You know that I would be at your house, twice a week, if you didn't live way up in Alaska. But, you never know.

[Jimmy Cantiello]

You think it's easy being one of Ron Thorne's grandchildren?


http://taylor.250x.com/Pictures/LABabyFood.jpg

[clinthopson]

The state dish of Guerrero is Pozole. They serve it every Thursday throughout the state. It comes in White, green or red (just like the Mexican flag). I like the red the best because it has some chile in it.

Menudo and pozole are basically the same dish with tripe in the menudo and pork necks in the pozole. I love 'em both.

Pozole is usually served with a bunch of condiments, chicharones, radishes, cotija cheese, oregano, chile, totopos and anything else they can scrape up in the kitchen.

The proper way to finish your pozole meal is with a shooter of mescal.

In the future I'll give you my take on chiles rellenos and adobo.

[Ron Thorne]

I'm attempting my first IMG attachment. If it works, you'll see a lovely, colorful grouping of chiles. What a still life, huh?




That's an hysterical baby food sendup, Jimmy!

[clinthopson]

My take on chilis rellenos:

I roast pasilla chiles over a gas flame, put in a container and cover with plastic wrap, let set for about 30 mins and then peel them.

For 6 servings I separate 6 eggs. Mix the yolks with 2 tbs of flour, salt and 1/2 cup of milk.

Heat a pan over medium heat with 1/2 inch of oil (I use canola for this)

Beat the whites until fairly stiff with a little salt.

Fold the yolks into the whites.

Stuff the chilis with a white cheese, manchego is the best but havarti works just fine.

Put a large spoonfull of the egg mixture into the oil and let cook for a minute, carefully place a stuffed chili on top of the egg. Put enough of the egg mixture on top to cover the chili. Repeat with all the chilis. Don't crowd the pan.

After the bottoms are brown, turn the chilis over. This is a trick process, I use two spatulas. And for Pete's sake be careful of the hot oil splashing!

After the chilis are cooked, let cool on a rack, not on paper!

Make a simple tomato sauce of tomato puree or crushed tomatoes thinned with a bit of chicken or vegetable stock, sauteed minced onions and plenty of oregano.

Heat oven to 350

Place the chilis in a baking pan and cover with the sauce. Cover with foil and bake for 25-30 minutes.

I'll bet ya can't eat just one!

[clinthopson]

Ok, adobo, the magic sauce for marinating, seasoning and sauces.

12 oz. dried pasilla-ancho chilis
4 oz. dried chili negros

Cook on a dry very hot griddle until you smelll the chili aroma, just a couple of minutes.

Let the chilis cool and then break apart and remove the stems and seeds. Put in a large bowl. Not plastic, it will stain like crazy

Add enough hot water to cover and then let soak until re-hydrated, about 1 hour.

Grind 6 cloves of garlic in a food processor

Add 1 tbsp ground cumin, 2 tbsp dried Mexican oregano, 1 tbsp salt

Put the hydrated chilis in the processor and process until it is a smooth paste. Add hydrating water to moisten if necessary, not too much. Taste the water, if it's bitter, use plain water.

I then run the sauce through a food mill with the finest grid. This will take out all the skins and remaining seeds.

This recipe will make about 2 cups of sauce.

This will store in the fridge for months.

Rub some on chicken thighs or breasts, pork chops, pork roasts or fish to barbecue.

Use as a base for barbecue sauce.

Sautee 1/4 cup of the sauce in oil, add chopped onions, sautee, add 1 cup of tomato sauce and 1 cup of chicken stock and you have the best enchilada sauce.

Sautee in a pan with diced chicken, diced beef or diced pork, add chicken stock to moisten, cook and you have great chili colorado.

The uses for this concoction are unlimited. It's a bit of work to make, but well worth it.

[Ron Thorne]

Clint-

Thanks so much for two wonderful additions to this thread for "chile heads" and soon-to-be "chile heads".

I'll add another recipe or two later tonight. I'm narrowing down my choices for overall usefulness and appeal.



I just love this chile still life!

For any of you interested in growing your own chiles, here's a very hip website where you can order a wide variety of pepper plants.

http://www.chileplants.com/

No, I'm not on commission, though I wish I were.

[S.Eden]

I'm going to go slightly off topic here, but Ron I see the above note about the body releasing endorphins when they ingest the certain chemical in chiles. Is the same true of cayenne? I've been in my spring bodily cleansing mode for the past few weeks and someone suggested I take cayenne fruit supplements in pill form, which I have. They definitely have an interesting effect, but then again it is not a natural consumption of them either. What word have you on it?

[Ron Thorne]

Originally posted by S.Eden
I'm going to go slightly off topic here, but Ron I see the above note about the body releasing endorphins when they ingest the certain chemical in chiles. Is the same true of cayenne? I've been in my spring bodily cleansing mode for the past few weeks and someone suggested I take cayenne fruit supplements in pill form, which I have. They definitely have an interesting effect, but then again it is not a natural consumption of them either. What word have you on it?

That "certain chemical", as pointed out in my first post, is capsaicin, the active ingredient in chiles which creates heat, releases endorphins and creates a sense of well-being in many. Yes, cayenne is a chile, thus will exhibit these same characteristics. I'm not sufficiently well-versed to direct you or comment with respect to herbal suppliments, Scot. I've read and heard about many beneficial uses of chiles ... from preventing flu to bodily cleansing, and have experienced my own benefits, but that's another matter.

I'm confident that chiles, garlic, ginger and many other foods have some magical properties, but I prefer to enjoy their benefits in a more organic, practical setting ... enhancing the flavor and texture of the foods I eat. It's a personal thing.

Eat chiles and foods containing chiles and you'll feel good while enhancing your health. That's good enough for me.

[Ron Thorne]

Ok, here's another chile recipe.

Pollo Poblano ~

Chicken in Poblano Cream Sauce

This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. It can be made in larger quantities, keeping the proportions the same, making it ideal for big parties. The sauce is also excellent for topping crepes, or for mixing with cooked pasta, topped with cheese and popped in the oven until the cheese melts.

Ingredients:

3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 tablespoons butter
1 tablespoon flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack or gouda cheese

Preparation:

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated. Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.
Serve immediately.

Serves 4.

[Ron Thorne]

A Public Service message from "Peppercorn" Thorne.

How To "Put Out The Fire" In Your Mouth!

One of the reasons that water is not advised to cool "the burn" is that what's burning you is an oily substance, and (as we all know) oil and water do not mix! Water will simply spread the burn even further, perhaps into regions previously untouched. It's a natural human reaction to reach for water to put out the fire, but resisting that urge will save you further pain, trust me.

Here are some suggestions for reducing the burning effects on your tongue, palette, and lips after over-indulging and experiencing a chile-induced fire.

First of all, your brain kicks in, releasing endorphins-- natural painkillers that generate a sense of well-being. Sometimes, that's not enough relief, so here are some Do's and Don'ts when attempting to ease the pain.

DO-

Eat a teaspoonful of sugar (plain white granulated variety)
Drink some cold milk (in fact, all dairy products, including yogurt are very helpful)
Drink some cold beer
Eat some steamed rice
Drink some sweetened tea or coffee with milk or cream (iced will offer two forms of relief)
Drink some cold fruit nectar

DON'T-

Drink wine or alcohol other than beer!
Drink plain water!

I hope this helps further the enjoyment of chiles while reducing the unpleasant effects sometimes experienced.

Chileheads unite!

[Vince Kargatis]

Of the habanero sauces I've had, I enjoy Melinda's the most - got a nice taste, not too vinegary. I have to mail order it - dey ain't no such thing as hot sauce in Greece. They pretty much don't eat spicy food here.

About relieving capsaicin discomfort - what about on the skin? Say you accidentally rub your eyes or something. Since it's oil, would vegetable oil help to dilute and remove it? Are you supposed to apply yogurt to help instead?

[Jimmy Cantiello]

I would suggest bread. When your mouth is on fire, eat a small piece of bread. It acts like a blotter to absorb some of the volatile oils.............

[Knike]

Eating a piece of banana does a good job, putting out the fire ! Of course you don't always have a piece of banana, so bread always did a good job too. I don't think beer ever helped me. It reliefes only for a short time....

Different producers of "hot-products" also have different opinions on what is *hot* and whats not. I have a box of dried chiles and on the back of the package, they write: "Extremly hot, use careful"
So I did use it carfully, and I'm a person who likes it *REALLY* hot !! It was only a little warm. Put in more and more and more and now I know, how much it takes to make it burn. Other products don't even say it's hot, and they set you're mouth on fire !!

but there is nothing worse than accidently touching your eyes or nose while chopping chiles ! This can't be stopped with banana, bread, beer or tea !