Dave Smith wrote:

> 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.

LOL! I am more the aneheim level for peppers.