When the farmer at my CSA farm told me I’d be getting both hot and spicy peppers in my box, I wasn’t sure what the difference was. I’d never had a spicy pepper before. I like spicy food, but not too hot. The “medium”
version of Old El Paso salsa is about as hot as I can take it. Habanero peppers? Forget it.
I got three hot, red peppers last Saturday in the box. The farmer said to wear gloves when I cut them. I thought to myself, “I’m not going to eat anything that I have to wear gloves to handle!” My boss loves hot food and cooks with hot peppers a lot, so I brought them to her. As long as I get them on Saturdays, she’ll get them on Mondays.
I also got about 10 yellow spicy peppers. They are small and mostly round, and kind of wrinkled. I tasted the first one, and it was definitely spicy, but definitely not hot. There was no heat to it at all. Interesting – I’d never experienced that phenomenon before.
I still haven’t made up my mind about them. I chopped up a couple of them in my salad on Monday, and the flavor dominated every bite. It wasn’t bad, but I wasn’t crazy about it either. I had considered putting some in spaghetti sauce, but I’m thinking they would probably dominate every bite of that too, and I don’t want that to happen. I’m going to have to think of something else to do with them. Until I do, I may have to cut them up and freeze them.
And my boss may end up with some of them as well. J