Confirmation: The hot peppers are hot.

 Good afternoon CSA-ers,

Apaches from Tuesday pick-up

 Brooke here - So... I made guacamole last night with the tomatillos, tomatoes, garlic and onion from the share....and the hot apache peppers.
  
Well, I learned the hard way, these little buggers pack heat! So I did some research to give you a better idea of what you're using so you won't be like me (bare-handedly chopping up way more than I needed...whoops).


Cayenne from Tuesday pick-up

 We provided two options, either cayenne (to the right) or apache (above, left). To give you some perspective I posted the Scoville Chili Heat Chart below which measures and compares the heat in different types of peppers. [Click on the image to enlarge it]

Cayenne is listed on the scale as it's own marker, but apache is not.  Apaches are a chili pepper in the capsicum annum family that can reach up to 80,000 Scoville units of heat (so right inbetween the Cayenne and the Habenero).

 

www.eatmorechiles.com/Scoville_Heat.com

                      
You can dry or roast these peppers, or you can use them in your cooking, canning or sauce-making. The seeds are the hottest part, so you can always adjust the intensity by using or removing the seeds. 

Cayenne peppers are also in the capsicum annum family, but are a little more familar as they are often dried and ground into the commonly used powder/spice. Cayenne peppers are also frequently used in baking and can provide a nice flavor when paired with chocolate.

Just remember to use gloves while handling the peppers. The active components of hot peppers are called capsaicinoids and they are very easily transfered - this can cause burning or irritation if you touch your eyes or mouth. If you find your mouth burning a little beyond your tolerance, dairy products will break the bond between the capsaicin and your pain receptors....and, as I just learned from the Encyclopedia of Herbs, so will vodka..yeeehaw!


My Guacamole!

But all joking aside, I liked working with the hot pepper and the guacamole came out pretty good, as long as you like a kick. I'm going to try making a salsa with them tonight since salsa verde was the most popularly suggested use for the tomatillos.

Let me know if you tried the peppers! I want to know what you did with them and how it turned out. I also want to know if I am just a wimp (which is entirely possible) or if they really are super hot peppers.
-B



Sources: Eat More Chiles, The Chile Man, The Encyclopedia of Herbs by Tucker & Debaggio