Alright, let’s talk about them peppers, the ghost peppers and the cherry peppers. You know, the ones that make your mouth feel like it’s on fire? Yeah, those ones. I ain’t no fancy cook, mind you, just an old woman who likes a bit of a kick in her food sometimes.
First off, let me tell ya, cookin’ don’t make them peppers any hotter. It’s all about them seeds and that white stuff inside, the membrane they call it. More seeds and membrane, more fire in your belly, that’s how it goes. Simple as that.
Now, these cherry peppers, they ain’t as bad as them ghost peppers, not by a long shot. They got a bit of a bite, sure, but it ain’t nothin’ you can’t handle. They say it’s like a jalapeno, maybe a little less hot. I don’t know ’bout them fancy scales they use, the Scoville thingamajig, but I know what my mouth tells me.
- Cherry peppers: A little kick, not too bad.
- Ghost peppers: Now, that’s a whole different story. We’ll get to that in a minute.
You can use cherry peppers in all sorts of things. I like to chop ’em up and put ’em in my salsa, gives it a nice zing. Or you can pickle ’em, that’s good too. Makes ’em last longer, you know. Waste not, want not, that’s what my mama always said.
Okay, now for the real deal, the ghost peppers. These things are no joke, let me tell you. They’ll make you sweat, make your eyes water, make you feel like you swallowed a furnace. But if you like it hot, real hot, then these are for you.
I wouldn’t go messing around with ghost peppers if you ain’t used to spicy food. Start small, you know? Maybe just a little sliver at first, see how you handle it. Don’t go throwing a whole pepper in your stew right off the bat, unless you want to be breathing fire for the rest of the day.
Ghost peppers, they go good with them Mexican dishes, like them tacos and burritos. And them Indian curries, too. Anything with a strong flavor, really, because the ghost pepper, it’s got a strong flavor of its own. It ain’t just heat, it’s got a taste to it too, kind of fruity, kind of smoky. Hard to explain, you gotta try it to know.
Now, if you’re one of them folks who really loves the heat, you can make ghost pepper hot sauce. I ain’t gonna give you no fancy recipe, ’cause I don’t use one. I just throw some peppers in a blender with some vinegar, maybe some garlic, some onion, whatever I got on hand. Blend it all up, and there you go, hot sauce that’ll knock your socks off.
But remember, handle them ghost peppers with care. Wear gloves if you got ’em, and don’t touch your eyes after you’ve been handling the peppers. Trust me, you don’t want to learn that lesson the hard way. And keep ’em away from the young’uns, they ain’t ready for that kind of heat.
So there you have it, a little bit about ghost peppers and cherry peppers. One’s a little firecracker, the other’s a whole bonfire. Use ’em wisely, and enjoy the heat, if that’s your thing.
Tags: ghost peppers, cherry peppers, spicy food, hot sauce, cooking, peppers, Mexican food, Indian food, heat, Scoville scale