Re: veggie-digest Digest V99 #79

Hello everybody.  With all this talk about green chilis I think I finally 
have something worth contributing!  I'm from the Southwestern US, Santa Fe 
originally, 7,000 feet of altitude and a very short growing season, but 
dry,dry,dry. The chili plant is usually irrigated early and gets the monsoon 
rains in July. Santa Fe Green is a commercial version of a green chili that 
will survive the frosts--light ones, that is.  It can get very hot, depending 
on how much water it gets so be careful.  Pick it green, string it up and let 
it ripen in sunshine.  That's how we get those glorious red strings of chili 
hanging from the vigas that you see in all those photographs of Santa Fe!  We 
use it green, of course, and red, too.  Both have quite different flavors and 
different uses.  The usual question at restaurants is "red or green?", 
meaning chili sauce, of course.

Martha, you've probably noticed by now that everytime you get your hands wet 
the burning recurs.  Just in case you didn't get the point the first time, I 
guess.  That burning is being used very successfully to counteract 
arthrititis, but in much smaller quantities--and directed directly to the 
knuckles, of course.  Good ol' capsacian.

There's not a lot you can do now.  Water and soap will make it worse, but 
most people get better sooner if they apply creams (not lotions).  Like 
drinking milk or eating bread and butter when you've eaten a chili that's too 
hot, the greasy quality of the creams seem to help. The burning will 
eventually stop, but it takes a while.

Best of luck to you
Sharon Ewing, now in Tucson, 2000' elevation, zone 7 (I think).  Monsoons 
have started so I've just planted a little zucchini.  Let's see if the locals 
are right about the 4 seasons here!

In a message dated 07/23/1999 8:33:37 PM Mountain Daylight Time, 
veggie-digest-request@eskimo.com writes:

<< No matter how mild you THINK your peppers may be, never chop and prepare
 them without gloves. >>
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