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There were assorted peppers in the bag this week

There were assorted peppers in the bag this week . . . here is the note that went along with them.
A note from Kandan: These are HOT peppers.
Habaneros look like little pumpkins. Do not eat these straight, or raw! You must use them to cook only. Dispose of the pepper when you have cooked with it, or, if you have chopped it then only use a little bit. This legendary pepper is fabulously delicious but is not for those that are faint at heart and are not familiar with Tex-Mex, Mexican, or Cajun cuisine. Do not eat these things straight! These are used in sauces, fajita mix, spicy Mexican, and a gambit of other dishes. Scoville units are 100-300K, the hottest pepper on Earth. Orange or green.
Cayennes, these are the red peppers of Louisiana fame that have taken over the world. They are long and spindly. It is red pepper. Like the habaneros, they really shouldn’t be eaten straight but won’t get you into the emergency room like the habaneros will. I use them in most sauces containing tomatoes and as a spicy ingredient in marinades and in other dishes. Virtually anywhere I use garlic. Be careful, these are hot. . Scoville units are 30-50K. Red or green.
Tabascos, the other Louisiana pepper that has conquered the world, this is the other stuff that comes in the bottle. They are small with a slightly blunted point. I eat these raw sometimes, but I’m not from here and don’t recommend this for those that aren’t familiar with hot peppers. They are quite hot. A sauce can be made by pouring a small amount of boiling vinegar over them or by taking a small amount of boiled vinegar and pureeing the peppers with it. This sauce blows commercial hot sauces out of the water; there simply is no comparison. They can be used like Thai peppers in the American cuisine we call Chinese, or in Cajun, Southwestern, Tex-Mex, Southeast Asian, or Mexican cuisines. Scoville units are 30-50K, but I don’t find them as hot as the Cayennes. Red, orange, or green.
Jalapenos, likely America’s favorite pepper, they are less predictable than the others, as you never know just how hot an individual pepper will be; what is predictable is that they will not be near as hot as the others listed above here. They are larger and plumper with blunted to semi-blunted ends. I eat these with beer on occasion, but as previously stated, I’m from a culture of hot peppers. They can be used in just about anything that needs a little spice and are great using a rellenos recipe. I use all these peppers in BBQ sauce. Remember that Jalapenos are hot also, just not as much. Scoville units are 2.5-5.0K. Red or green.
Mild Banana Pepper will be in a different bag. These look a lot like Cayennes but are much more plump and are larger. They are not hot and are used in salads or sauces with pepper flavor without the heat. I just eat them plain. Red, orange, yellow, green, or yellow green.
WARNING: You guys need to know that these things are hot. Don’t get it in your eyes. If you do then rinse with cold water and use an ice pack until the burn subsides. Do the same if you get it in cuts or abrasions. If burn in your mouth is too much then milk is recommended rather than water. Wear gloves and/or glasses if you think you should when working with them. Capsaicin is detectable by human taste at the equivalent of a single drop in an Olympic pool. It can be dangerous stuff.
I realize that some of you won’t use these, or won’t use them before they expire. They can be given to neighbors or friends, they can be pureed to make a powerful organic insecticide, and they can be preserved by the boiling vinegar techniques or frozen or dried. To dry them just run a string through them and hang them in a warm, dry place, preferably in the sun. They will last quite some time and you will be happy to have them in the winter and early spring.

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