Last week I made Joanne’s Southwest Salad, a corn, black bean, sweet red pepper, jalapeño, and quinoa mélange that tastes like health and purity. The recipe is in our Kitchen Congress folder.
I usually add the whole jalapeño, seeds and all, but this time I scraped the seeds out of one half of it with my fingers, and added some powdered Chimayo to the mix. It was nicely warm, but not too hot. The Chimayo powder is hot.
I am a life long nail biter, and I was surprised how the jalapeño oils got under most of my fingernails on both hands and made my typical daily nail biting an unpleasant experience the whole rest of the day. I had a choice of being a nervous wreck or having an unpleasantly hot tongue. I opted for the hot tongue.
Our son and Dil love spicy food, and put Sriracha in much of what they eat. Son toyed with Ghost peppers for a while, but decided habaneros are just the right amount of heat for him, and they are easy for him to grow in pots and freeze so that he can throw them into dishes all winter.
We are rather enthusiastic pepper growers and will grow a variety of hot peppers (Chimayo and New Mexico Joe Parker mild red Anaheims), as well as four kinds of sweet red peppers this summer. I am a medium weight for heat. The hottest food I ever ate was my first introduction to East Indian cooking at a Pakistani restaurant in London. I was 21, and the food was so good but so hot I cried all the while I ate it, but I couldn’t stop eating as it tasted so wonderful.
What is the hottest food you can tolerate? What are your favorite curries? Are you a nail chewer?