On 08/10/2015 09:12 AM, Ian Field wrote:
>
> "T" > wrote in message ...
>> On 08/08/2015 01:12 PM, Ian Field wrote:
>>>
>>> "T" > wrote in message
>>> ...
>>>> Hi Ian,
>>>>
>>>> If you haven't done you soup/broth test in your slow
>>>> cooker, in addition to your vegi's, toss in a dried
>>>> Chimayo (New Mexico Red) chili pepper. Break off the
>>>> end and pour out the seeds, or it will be very hot.
>>>>
>>>> https://en.wikipedia.org/wiki/New_Mexico_chile
>>>>
>>>> It is like adding MSG (flavor enhancer) without the
>>>> chemicals (excitotoxins) and the delayed headache.
>>>
>>> There was a time I liked hot spicy food - these days it wreaks a
>>> terrible revenge next day!
>>
>>
>> Bummer!
>>
>> Can you take a "tiny" amount?
>>
>> The idea is to put only a little in such that the change is
>> almost not perceptible. It just accelerated the flavors from
>> the other ingredients. A kind of non-toxic MSG.
>
> The other day I found a not that far out of date tin of tomato soup that
> needed using up sooner rather than later.
>
> Plenty of salt and a good squirt of Crucials Sauces Hot Stuff chilli
> sauce. That didn't cause a problem, but last time I bought chilli
> powder, I got extra hot - I have to be very careful not to use much!

We are lucky here in that we have several Mexican Supermarkets
(Mexico is out southern neighbor). They have about 15 varieties
of dried peppers.