Eating spicy peppers

snaple4

Feeling the Heat
Dec 18, 2017
260
AR
When I was young my brother and I would eat jalapeños out of the jar. Over the years I stopped doing that mostly but have always enjoyed spice in my food. Well, the other day at the store I noticed a bottle of pickled hot yellow chili peppers in the cold case and my mouth started to water. Bought them and opened them on my drive home. First bite gave me the hiccups. Hot little suckers. Anyway, 3 days later and all the vinegar and peppers are gone. I also picked up some others... Now the crappy part is the burn when you poop.

Anyone else like to eat picked peppers? Anyone else go through a jar quickly? I found they go great with broiled pork steaks!
 

johneh

Minister of Fire
Dec 19, 2009
2,759
Eastern Ontario
I like hot peppers with anything !!
the are fantastic on hamburgers and chicken burgers.
Just remember, burn going in and burns coming out.
Note slow down eating them. They gave me a bleeding ulcer
not good when you are on blood thinners
 

snaple4

Feeling the Heat
Dec 18, 2017
260
AR
I like hot peppers with anything !!
the are fantastic on hamburgers and chicken burgers.
Just remember, burn going in and burns coming out.
Note slow down eating them. They gave me a bleeding ulcer
not good when you are on blood thinners
I didn’t realize they could do that. I am slowing back down but once you start eating them it is hard to stop. Such a good snack. I noticed picked habanero peppers so I might try working up to those. I have cut out dairy, gluten, and sugar so it makes it a little more challenging.
 

johneh

Minister of Fire
Dec 19, 2009
2,759
Eastern Ontario
habanero peppers
They can burn like you would not believe
Slow and easy 0ne small bite to start
The only 2 things I have found that will slow down the burn Milk and Bread
I dry then grind and use in my cooking
 

Grizzerbear

Minister of Fire
Feb 12, 2019
575
SW Missoura
Just remember, burn going in and burns coming out.
Note slow down eating them. They gave me a bleeding ulcer
not good when you are on blood thinners
Lol.....after reading this I wonder why anybody would want to eat peppers. I do love them also though. For future reference to all......never eat a ghost pepper. It doesnt end well.
 
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snaple4

Feeling the Heat
Dec 18, 2017
260
AR
Lol.....after reading this I wonder why anybody would want to eat peppers. I do love them also though. For future reference to all......never eat a ghost pepper. It doesnt end well.
I’m not the type who just want to eat spicy for the sake of eating spicy so little chance I’ll go higher than a habanero (once I work my way up to one anyways). How did the ghost taste or could you not taste it? I really like hot yellow chili peppers right now; much better than hot banana peppers.
 
Last edited:

Grizzerbear

Minister of Fire
Feb 12, 2019
575
SW Missoura
I didn't eat it. A buddy of mine I worked with took a dare from a bunch of Indian fellas we worked with to eat it. He ended up going to the hospital because he couldn't quit dry heaving. He had terrible headaches the next couple days. Their ridiculous. Habaneros are my limit but they are edible in moderation for me. My aunt is a quarter ute indian and she pickles them with cucumbers....they are great like that.
 

begreen

Mooderator
Staff member
Nov 18, 2005
82,479
South Puget Sound, WA
We pickle our own jalapenos. So good.
 

MTASH

Member
Dec 24, 2018
95
Montana
I didn’t realize they could do that. I am slowing back down but once you start eating them it is hard to stop. Such a good snack. I noticed picked habanero peppers so I might try working up to those. I have cut out dairy, gluten, and sugar so it makes it a little more challenging.
This is my kind of thread. I love Habaneros and spicy food in general. I slice and dice them for a lot of things. I agree, it's almost like an addiction once you start eating them. I suppose this too should be in moderation. I have not yet made the leap to Ghost peppers though...

For those that like hot sauce, this is the best I've come across over the years. I have to order online though because it's not carried locally:

ElYucateco.jpg
 

tadmaz

Feeling the Heat
Dec 21, 2017
426
Erin, WI
This is my kind of thread. I love Habaneros and spicy food in general. I slice and dice them for a lot of things. I agree, it's almost like an addiction once you start eating them. I suppose this too should be in moderation. I have not yet made the leap to Ghost peppers though...

For those that like hot sauce, this is the best I've come across over the years. I have to order online though because it's not carried locally:

View attachment 257576
Ditto with the el yucateco. At my local walmart. For powders to get things hot, red chili powder from the indian grocery is good, and some standard cayenne can pack a punch.
 

Jan Pijpelink

Minister of Fire
Jan 2, 2015
1,820
South Jersey
Growing up in an Indonesian neighborhood, I have eaten spicy food all my life. My mother in law (from the Moluccan Islands) makes her own sambal, hot, hot, hot.
 

Sawset

Minister of Fire
Feb 14, 2015
888
Palmyra, WI
My wife makes most of our chile and sauces here at home. A 4gal cooker of spaghetti sauce with 6 haberneros - after diluting it twice, we'll be in spaghetti sauce for years to come. She likes it hot, but not that hot. It's pretty rare that supper is a simple no-go and head for the fridge for a replacement. That was one time.
 

PaulOinMA

Minister of Fire
Oct 20, 2018
622
MA
… and some standard cayenne can pack a punch …
Misread a recipe 25 years ago and used ground cayenne in a baked ziti recipe instead of red pepper flakes. Yowzah! :)
 

begreen

Mooderator
Staff member
Nov 18, 2005
82,479
South Puget Sound, WA
I have grown cayenne peppers and found that I am not a fan of their flavor. It is a different kind of heat, more of a gut bomb. I prefer the heat and flavor of habaneros, jalapeno, hungarian yellows, and bulgarian carrot peppers. For an extra kick we also grow thai hot chili peppers which are very tasty. We add them to our salsas. Another delicious pepper is the Allepo (Halaby) pepper. It's not as spicy, but tastes great.
 

snaple4

Feeling the Heat
Dec 18, 2017
260
AR
I like hot peppers with anything !!
the are fantastic on hamburgers and chicken burgers.
Just remember, burn going in and burns coming out.
Note slow down eating them. They gave me a bleeding ulcer
not good when you are on blood thinners

Wait, I just realized you never said how much you were eating? Were you eating 50 a day or something?
 

johneh

Minister of Fire
Dec 19, 2009
2,759
Eastern Ontario
I liked a hot pepper sandwich so 2 peppers split
between 2 slices of bread seeds and all
about 4 a week . 6 months' worth.
Ended in 5 days in the hospital and told no
more than 1 pepper a week and drink lots of milk
They told me peppers screw with your stomach acid
Now when I have a pepper the heartburn is
something else. The worst part is I miss my pepper sandwichs
I have been eating hot peppers for 50 years maybe that has something to do with it !!
 

begreen

Mooderator
Staff member
Nov 18, 2005
82,479
South Puget Sound, WA
Ironically when I was having trouble with an overacidic stomach the one thing that worked to stopping the issue was cayenne pepper capsules.
 

Sodbuster

Minister of Fire
Sep 22, 2012
1,445
Michigan
I have a friend who bought a bottle of something called "Satan's Blood" he asked me if I wanted to try it. I said sure, so he went and got it. We each got a toothpick and he dipped it into the concoction about 1/16" of an inch and said try it, he did the same at the same time. The burning was instantaneous and intense and lasted through 2 beers. Not sure what's in it, but it's a novelty not something you'd use with chips.
 

snaple4

Feeling the Heat
Dec 18, 2017
260
AR
The burning was instantaneous and intense and lasted through 2 beers.
the yellow peppers (between a hot jalapeño and a week habanero) will burn through a beer or two. I find beer a terrible way to cool the burn.

with That in mind, I have been eatin peppers with my broiled fatty pork steaks. Most of the burn from the yellow pepper is gone b/c of the fat. Well, I had some for lunch. No problem. Started drinking later and had some more for dinner. No problem. Woke up after having a bit to much to drink and found that the “pee of fire” is a real thing from eating pickled peppers. Not to mention the burn from taking a poop. Needless to say I have laid off of the peppers. Trying to cap it at most 3-5 a day plus sipping the habanero vinegar here and there.
 
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Sodbuster

Minister of Fire
Sep 22, 2012
1,445
Michigan
the yellow peppers (between a hot jalapeño and a week habanero) will burn through a beer or two. I find beer a terrible way to cool the burn.

with That in mind, I have been eatin peppers with my broiled fatty pork steaks. Most of the burn from the yellow pepper is gone b/c of the fat. Well, I had some for lunch. No problem. Started drinking later and had some more for dinner. No problem. Woke up after having a bit to much to drink and found that the “pee of fire” is a real thing from eating pickled peppers. Not to mention the burn from taking a poop. Needless to say I have laid off of the peppers. Trying to cap it at most 3-5 a day plus sipping the habanero vinegar here and there.
Probably about 10 years ago we were on vacation in Mexico, in Cozumel. We were eating dinner and it was a smorgasbord so i figured everything would be pretty tame. My daughter and I both share a love of spicy food, so we tried a scoop or two of something with peppers in it. They were whole, and fed the whole crowd, so i thought they'd be pretty tame. We both ate one at the same time and chewed them, immediately realizing they were hot! We swallowed them, and that's when the misery started, not only were our mouths on fire, but our stomachs as well. The local servers were bringing us milk, and offering tips to cool the burn. We felt those peppers work their way through our whole system, and I'll spare you the detail of the pain on their exit. Lesson learned.
 

begreen

Mooderator
Staff member
Nov 18, 2005
82,479
South Puget Sound, WA
I have a friend who bought a bottle of something called "Satan's Blood" he asked me if I wanted to try it. I said sure, so he went and got it. We each got a toothpick and he dipped it into the concoction about 1/16" of an inch and said try it, he did the same at the same time. The burning was instantaneous and intense and lasted through 2 beers. Not sure what's in it, but it's a novelty not something you'd use with chips.
That's an extract which is like a concentrate, not actually a sauce. 800,000 scoville units. :ZZZ
 

snaple4

Feeling the Heat
Dec 18, 2017
260
AR
I just found it on Amazon. Reading through some of the Q&A posts might give you some laughs. The question “Does it contain real satans blood?” is amusing.
 

johneh

Minister of Fire
Dec 19, 2009
2,759
Eastern Ontario
That's why you say Burns going in
Burns coming out been there done that!
 

NickW

Member
Oct 16, 2019
193
SE WI
I love a good pepper, but a few years ago my sister made a batch of chili using a bunch of ghost pepper someone gave her... had no idea they were as spicy as they are. Ended up giving the majority of the batch to me due to mutiny at home. It was so bad it didn't even make good chili cheese dogs.... and the BURN UPON EXIT!!! Never again. There is a good ghost pepper beef jerky sold by a local place though...

Same thing happened with a smart-a** coworker. He showed me this cute little pepper and asked if I liked spicy stuff. I said yes and popped it in my mouth. I learned what a habanero can do that day... Guts were rolling and another unpleasant experience.

You'd think I'd learn... I do tend to be a little more cautious these days when someone says "you like spicy stuff?" with a twinkle in their eyes... Hit me in the head with a brick enough times and eventually I'll duck.
 

Touch0Gray

Member
Feb 8, 2020
134
Wi
I love hot peppers, I grow my own Habenero every year. I make a habenero puree. I cut up a pint jar full of habeneros, (discard seds and ribs) Toss in a toe of garlic, and chunk of onion, a small carrot. Top off the jar with extra virgin olive oil, and vinegar, with a dash of kosher salt. Let it sit for a month or two in the fridge, then blend until smooth. I use about a pint a year. The whole hot in, hot out?..... I never evperienced that.
 
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