On 2018-03-25 1:11 PM, Thomas wrote:
> Sounds good. I just ruined a chuck soup using hot peppers. Did not
> know they were hot. Got them from a neighbor and cut anf froze last
> summer. Saved the meat and started over.
>
How about making more soup and skipping the peppers, then add the old to
the new.

It's hard to gauge the heat of peppers. I used to make hot red pepper
jelly. One year I missed the cherry peppers I usually use. They had
Scotch bonnets in stock so I used them. I knew they were a lot hotter
than the normal guys, but they were tiny. Instead of 6 large peppers I
used four small ones and used red bell peppers for colour and filler.
Holy Crap. It was still really hot. The pot boiled over a bit and the
jelly hit the burner and started smoking. You could have used that smoke
to put down a prison riot.